How to make sweet and sour carp and braised carp? Is there any other better way to eat carp?

Sweet and sour carp production materials: main ingredients: Yellow River carp 1 piece (about 750g).

Accessories: ginger, onion and garlic.

Seasoning: vinegar 100g, sugar 175g, soy sauce 10g, salt 3g, clear soup 300g, wet starch 150g, peanut oil 1750g (about 150g). 1. Scales, gills and internal organs of carp were removed and washed. Every 2.5 cm, cut the fish body straight and obliquely (about 1.5 cm deep), then cut the fish body with a knife, withdraw the refined salt to the fish body for a little pickling, and evenly coat a layer of wet starch paste on the knife edge and the fish body. 2. Pour the oil into the wok, stir-fry until it is 70% hot, put the portable fishtail into the wok, and immediately open the knife edge. At this time, you need to hold the fish with a shovel to avoid sticking to the pot and fry for about 2 minutes. ) Push the fish to the side of the pot with a shovel to make the fish bow, and fry the fish back down for 2 minutes. Turn the fish upside down and fry for 2 minutes; Then put the fish flat, press the fish head into the oil with a shovel and fry for 2 minutes. Fry the fish for 8 minutes until all the fish are golden brown, take them out and put them on a plate. 3. Leave a little oil in the wok, heat it to 60%, and add onion, ginger, minced garlic, vinegar, soy sauce, sugar and clear soup. After cooking, hook it with wet starch, pour a little cooked oil and quickly pour it on the fish. Tip: key: pay attention to the heat. The oil temperature in the pot is higher (about 80% hot) when it is put into the pot for the first time, but don't raise the oil temperature after it is put into the pot. Fry until golden brown, but don't fry it. The ratio of vinegar to sugar should be appropriate, and the taste should be sour and sweet. Sweet and sour gravy should be thick but not thick. Production of braised carp: main raw materials: carp, onion (onion, garlic (head)), ginger, soy sauce, salt and pepper (dried Chili/Chili powder).

(1) Put the oil in the pan, and then you cut the whole carp (a few cuts for seasoning).

(2) Let the boiled oil (boiling oil) be fried (the degree of cooking depends on your preference).

(3) Put the prepared seasonings (onion, leek, garlic (head) and ginger (you can put more) on the fish, add a little water (not too much), cover the pot and stew for a few minutes (about 3-5 minutes).

(4) After uncovering, start pouring soy sauce (as much as you like), add red pepper (dried pepper/Chili powder) (this also depends on what you like), and finally add salt and stir for a few times to eat. Features: Fish smells delicious and has a good appetite. The taste is tender and smooth when eating, and the pepper is a little spicy. Hehe, it's more refreshing. Note: Don't put the carp into the pot immediately after buying it, kill it and wash it, but put it for half an hour, so that the fish is delicious, because after half an hour, the fish will become protein!

Features: Stir the appetizing fragrance. It tastes smooth. Pepper is a little spicy when eaten, and it tastes fresher and more harmonious.

Note: If you buy carp later, you will not wash the cans immediately after killing the first one, but reserve half an hour to make the fish delicious, because after more than half an hour, the fish will become protein!