Dry roast carp(gan shao li yu )

Dry roast carp

Introduction:

Production steps:

Step 1: remove the scales and wash the carp, cut flowers with a knife, dry the surface, coat it with a layer of starch, and put ginger and scallion into the belly.

Step 2: cut the fat into small pieces, and dice the onion, ginger and garlic.

Step 3: pour enough cooking oil into the hot pot and fry the carp after the oil is hot.

Step 4: deep fry one side until fragrant, turn over and deep fry the other side.

Step 5: deep fry until both sides are golden. (fry the fish slowly. It's a delicate job. Don't turn it over in the process of frying to avoid breaking the skin. Fry the fish thoroughly.)

Step 6: take out the fried fish and drain the oil.

Step 7: leave a little oil in the pot, add fat meat, onion, ginger and garlic.

Step 8: stir out the fat over low heat.

Step 9: when the fat is almost fried, pour in plenty of boiling water. (cold water is OK)

Step 10: put in all kinds of seasoning and stir evenly.

Step 11: put in the Fried Carp and burn slowly.

Step 12: after burning for more than ten minutes, the juice begins to thicken. When the sauce is almost dry, put the carp on a plate, leave some juice in the pot, thicken with water and starch, and pour it on the fish surface.

Materials required:

Carp: moderate

Scallion: right amount

Fat: moderate

Garlic: right amount

Ginger: right amount

Edible oil: right amount

Cooking wine: moderate

Boiled water: appropriate amount

Salt: right amount

Sugar: right amount

Soy sauce: right amount

Vinegar: right amount

Tips: in the process of frying fish, do not turn the fish body frequently, so as not to affect the integrity of the fish; fish should not be too salty, so as not to affect the delicious meat of the fish.

Production difficulty: unknown

Process: firing

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Gan Shao Li Yu