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The best tips for stewing carp

Light soy sauce 3 tablespoons cooking wine 3 tablespoons salt stewed carp practice 1 carp a carp, remove fish scales, internal organs, fish gills, wash clean. 2 carp cut into pieces, because the saucepan is small, the whole fish can not be put in, so cut into pieces. Prepare spring onions and sliced ginger. 4 preheat the saucepan with cooking oil 5, add spring onion and ginger, saute fragrance 6, add carp slightly fry 7, heat water, water should not exceed fish.

Clear stew of carp will help to clean, pickle with salt for 5 minutes for 10 minutes; soak the hair with shiitake mushrooms and wash the slices. Put a little oil in the pot, heat it with chopped onions in a pan, then add the right amount of water and put the fish into the pot. Add soy sauce, cooking wine, spring onions, ginger, garlic, vinegar, shiitake mushrooms, dates, bring to a boil, turn to low heat and simmer for 30 minutes.

Steps: more than 3 jin of large carp scrape scales, remove Gill, remove viscera, remove abdominal black membrane, clean. Dry the water on the surface, press hard on the fish body with your hands, cut off the back of the fish with a sharp knife, and don't cut the fish belly. The distance between the fish segments is 2 fingers wide. After cutting, try to dish it into a circle. Pour a little oil into the wok, spring onions, ginger slices, garlic cloves, star anise and pepper into the pan, stir-fry the fragrance and pour the soy sauce to produce the aroma.

How do you make pure carp?

1. Kill the fish, remove the scales and gills, remove the internal organs and wash them. Cut the tofu into pieces and try to be thick and big. Put oil in the iron pan and heat it. Put the carp that has been washed and drained into a pan and fry yellow on both sides. After frying the carp, pour in the water, about 5 centimeters away from the edge of the pot.

2. Main ingredients: 900 grams of carp. Accessories: 50 grams of spring onions, 50 grams of ginger, 50 grams of garlic, soy sauce, salt, chicken essence, vinegar, cooking wine, milk, pepper, ingredients. Slice spring onion, ginger and garlic, wash the carp slaughtered by the seller and cut into large pieces. Prepare the right amount of pepper. Put the wok on the fire, spring onion, ginger and garlic pan, add pepper, ingredients, stir-fry fragrance, put in a tablespoon of soy sauce, cooking wine, then put in the right amount of boiling water to bring to the boil.

3. Buy live carp and let others kill them. When cleaning the fish, clean the gills, otherwise the stewed fish will be bitter. Stir-fry the fish and pour into the water, you can put the pickled fish in the basin, salt the pot with water and pour it into the pot. You don't need to put too many materials, otherwise it will destroy the delicacy of the fish soup itself. Can put more water, stew out of the fish soup in vain, very delicious.

4. Braised carp can be found in many places. Today, I would like to share with you the braised carp in Hunan. It can be a little salty when it is cooked. Not only the fish is delicious, but the soup is also delicious.

Wash carp, stir-fry spring onion, ginger, dried chili, add oyster sauce, sugar, add carp, heat water.

The practice of carp soup

Wash the carp and cut into two sections. Peel the ginger into slices, cut the chicken leg mushrooms into two sections vertically, wash the Chinese wolfberry and cut the spring onions into sections. Heat the oil in the pan, put in the carp, fry over medium heat until slightly yellow on both sides, pour in Shaoxing wine, add shredded ginger, pour in clear soup and bring to a boil over medium heat. When the soup is slightly white, add chicken leg mushrooms, Chinese wolfberry and onions, add salt, mushroom essence, pepper and milk, and stew thoroughly.

Carp descale, viscera. Cut the tofu into pieces and try to be thick and big. Put oil in the iron pan and heat it. Put the carp that has been washed and drained into a pan and fry yellow on both sides. After frying the carp, pour in the water, about 5 centimeters away from the edge of the pot. Heat until the pot boils, add prepared pieces of tofu, cooking wine and salt.

Practice: cut the carp by caesarean section, remove scales, gills and internal organs, wash them into the pot, add white lentils, Huai yam, dried ginger and proper amount of water, season with salt and cook for about 25 minutes. Shenqi carp soup raw materials: carp 1, Codonopsis pilosula 3 grams, astragalus 30 grams, cooking wine, chopped onions, ginger slices, salt each appropriate amount. Practice: wash Codonopsis pilosula and Radix Astragali and wrap it with gauze. Carp scale, Gill, fishy line, viscera, wash, cut into large pieces, marinate with cooking wine and salt for 15 minutes.

Sure. The practice of carp soup is as follows: first prepare materials: carp: 1, salt: 8g, vinegar: 15ml, monosodium glutamate: 2g, spring onions: right amount, ginger: right amount, cooking wine: 10ml, coriander: right amount. Carp remove visceral scales, then rinse with clean water and set aside. Cut the washed carp into two pieces and put them in a casserole. Wash and cut green onions, rinse and chop ginger into casseroles.

The delicious practices of carp soup are as follows: tools / raw materials: 3 grams of green onions, 3 grams of ginger, 1 crucian carp, 10 grams of starch, 1 star anise, right amount of spring onions, 1 liter of water, 5 milliliters of edible oil, 2 grams of salt, one plate. Prepare 3G slices of green onions, 3G slices of ginger and 1 head of crucian carp to remove fins. Put crucian carp on a plate and sprinkle 10g starch on both sides evenly. Pour oil 5ml into the pan, add sliced ginger and crucian carp, fry until golden on both sides.

Carp soup tasty practices are as follows: main ingredients: carp accessories: chopped onions, coriander, white pepper, ginger, salt, chicken juice, vinegar, sugar, liquor must be fresh live carp. Prepare spring onions and coriander. Pot anti-stick treatment, itself is a non-stick pot, it is better to smear it with ginger, it is better to stir-fry some oil with pork belly in the pot, you can fry fish directly with corn oil, and both sides must be fried into golden brown over medium and small heat.

Carp Buxue decoction-- the first choice of calcium supplement for the elderly and children

1. Carp is a kind of fish that we often eat. It is nutritious and tastes good. It is rich in protein and minerals. It is good for promoting health. Generally, carp can also make soup. It is suitable for the elderly and children to supplement calcium. Let's take a look at the practice of carp blood soup.

2. Jujube (dried): jujube contains vitamins A, C, E, P, biotin, carotene phosphorus, potassium, magnesium and other minerals, folic acid, pantothenic acid, nicotinic acid and so on. It has the functions of improving human immunity, preventing and treating osteoporosis and anemia, softening blood vessels, calming the mind, and so on.

3, red dates and black beans stewed carp, do you think it is very simple, the method is simple, the nutritional value is very high, Ying Qingre, detoxification, tonifying blood, nourishing milk and moistening dryness. Suitable for more people, such as the elderly, children, and women are very suitable, can replenish blood and qi, but also can supplement rich protein, which is good for health.