Dry roast carp(gan shao li yu )

Dry roast carp

Introduction:

"Today, I went to the forum and finally saw the resignation announcement. It's really not easy. I handed in my resignation on August 2 and approved it on August 22, but I didn't issue the announcement or cancel my authority. I know I don't want to resign. But I'm really tired of being a moderator. I've been a moderator for three years and two years. Although I'm one of the top ten moderators, I've paid a lot I have more time and energy, and I have communicated with the leaders for many times. I don't want to be the moderator. The leader said that I have too much influence. I'm afraid that I will have a bad influence on the forum if I resign. He asked me to be the administrator. Since I choose to leave, I don't want to be the moderator and administrator. Just want to have a good rest. Return to my normal spare time and play with my hobbies. But after waiting for 20 days, I didn't make an announcement. Yesterday was too depressing. I found the boss. Today I finally made an announcement. I'm happy... Carp, there are places called crutches, carp, because there are ten scales texture, help named. Carp is a kind of familiar aquatic product which people like to eat everyday. Every new year's day, it is indispensable on the dining table, taking its meaning of "surplus every year" and "fish leaping over the dragon's gate" to add a festive atmosphere. Carp has nourishing stomach, diuretic detumescence, milk, heat detoxification, all kinds of edema, edema, abdominal distension, oliguria, jaundice, milk obstruction are beneficial. Carp has a good therapeutic effect on pregnant women with fetal movement disturbance and gestational detumescence

Production steps:

Step 1: Materials: live carp, pig fat, mustard, carrot, dried red pepper, onion, ginger, salt, garlic, soy sauce, sugar, vinegar, cooking wine, chicken essence

Step 2: remove the gills, scales and internal organs of carp, wash them, and open them from the belly to the tail

Step 3: cut the same oblique knife, marinate with cooking wine and salt for a while

Step 4: dice the fat and carrot

Step 5: dice mustard, onion, ginger, red pepper and parsley

Step 6: heat 80% of the oil in the pan and add fish

Step 7: deep fry until golden and remove

Step 8: leave oil in the pot, add onion, ginger, red pepper, Diced Pork, mustard and carrot

Step 9: stir fry for a while

Step 10: put the skin face down,

Step 11: add wine, soy sauce, sugar, rice vinegar, onion, water and salt

Step 12: the fire starts

Step 13: cover and simmer for a while

Step 14: increase the chicken essence with minced garlic, collect the thick soup over high heat, add the minced coriander and put it out of the pot

Materials required:

Carp: moderate

Carrot: right amount

Fat: moderate

Mustard tuber: right amount

Scallion: right amount

Oil salt: right amount

Cooking wine: moderate

Soy sauce: right amount

Dry red pepper: right amount

Sugar: right amount

Coriander: moderate

Garlic: right amount

Vinegar: right amount

Chicken essence: appropriate amount

Ginger: right amount

Note: fish fillets should be thoroughly fried, ingredients should be thoroughly burned

Production difficulty: Advanced

Process: firing

Production time: one hour

Taste: fish flavor

Chinese PinYin : Gan Shao Li Yu