How to cook braised yellow river carp?

Materials?

Carp? Article 1?

Onions? 1?

Ginger? How many pieces?

Garlic? 2 petals?

Dried Chili? Four?

Pepper? several

White vinegar? A spoonful?

Raw pumping? Two scoops?

Old smoke? Half spoon

Sugar? 1?o'clock

Cooking wine? 1?o'clock

Salt? 1?o'clock

Vegetable oil? 1?o'clock

Corn starch? 1?o'clock

Coriander? 1?

Braised yellow river carp?

1

Remove viscera, gills and fishing lines, wash blood powder, and cut a few knives diagonally on the fish belly with a knife to taste. Wipe a little salt, pour a little cooking wine and marinate 10 minutes.

2

Shred shallots and dried peppers, slice ginger and mince garlic for later use.

three

Drain the fish, pat a little corn starch (other starch or flour is also acceptable) and fry it in the oil pan.

four

The sides are yellowish.

five

Leave a little oil, add sugar, pepper, onion (part of which is reserved for dish decoration), ginger, garlic, dried Chili, cooking wine, soy sauce, soy sauce, water and fried fish, and simmer for 5 minutes until the soup is finished.

six

Pick out the fried onion and ginger and decorate with some fresh shredded onion and coriander.

skill

Be careful not to break the fish gall when cleaning the internal organs.

Mind the pepper pro, pick your own after frying.

When frying sugar, keep the fire low to avoid burning.