Dry braised carp(nian wei cai zhi gan shao li yu )

Dry braised carp

Introduction:

"As we grew up by the sea, we are used to eating sea fish. We can hardly eat river fish several times a year. We only have a sweet and sour carp when we drink wedding or birthday wine. All the hotels and restaurants in our area don't sell river fish. I'm used to the delicious taste of sea fish. When I eat river fish again, I only feel a very strange smell of mud. During the Spring Festival this year, I went to the market and saw that the carp was very cheap. So I bought one and cooked it with dry cooking. As a result, it tasted very good. There was no earthy smell. It was delicious. "

Production steps:

Materials required:

Carp: one

Pork: moderate

Green pepper: right amount

Garlic: right amount

Ginger: right amount

matters needing attention:

Production difficulty: ordinary

Process: firing

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Nian Wei Cai Zhi Gan Shao Li Yu