How to make carp delicious?

The ingredients are as follows: carp 1, salt 1/2 teaspoons, 3 ginger onions, cooking wine 10g, steamed fish 1 teaspoon, and 2 tablespoons soy sauce.

The specific method is as follows: Scales and viscera are removed from the carp, and after washing, the carp is tilted 45 degrees with a knife, and several cuts are made on the fish with a depth of about 2 cm, and each cut is 5 cm apart. Sprinkle salt and cooking wine on the raw back of the fish, wipe it open by hand, and marinate for 10 minute. Slice the onion and ginger, spread the onion on the plate, put the fish, put a piece of ginger in the incision of the fish, and fill the other half in the fish's stomach. After steaming in the steamer, put the fish in the steamer and steam for 10- 12 minutes, and then prepare a little shredded pepper, shredded ginger and shredded onion for later use! After the fish is steamed, take it out and pour out the soup, then pour in the steamed fish soy sauce, sprinkle with shredded onion, ginger and pepper, and heat some hot oil to fry until fragrant!

No.2 braised carp

The ingredients are as follows: carp 1, ginger 5g, onion 5g, cooking oil 10ml, star anise 1, soy sauce 5g, salt 2g and sugar 2g.

The specific methods are as follows: carp scales, viscera, fishy lines, oblique knife, cooking oil in the pot, deep-fried until golden on both sides, ginger, onion, star anise and soy sauce, boiled with water, salt and sugar, and boiled over high fire until juice is collected, and served!

No.3 sweet and sour carp

The ingredients are as follows: 1 carp, 1 egg, 2 tablespoons of flour, proper amount of peanut oil, 1 tablespoon of salt, 8 cloves of garlic, 1 tablespoon of soy sauce, 2 tablespoons of rice vinegar, 1 tablespoon of starch, half bowl of water starch, 2 tablespoons of tomato sauce, and so on.

The specific method is as follows: after cleaning the carp, remove fishy tendons on both sides, then slice the fish evenly with a knife inclined at a 45-degree angle, add 1 spoon of salt, spread the salt evenly on the fish from top to bottom by hand, and add 2 tablespoons of flour, 1 spoon of starch, 1 egg and 1 bowl of clear water to the pot. Let the caught fish dry for a while, or let it cool in Toya, and then fry it in the pot for the second time. Be sure to use a small fire to prevent the skin from burning, and fry the fish until it is dark yellow, before you can put the fish in the fish plate. Put your tail up, put a little oil in the other pot and simmer. When the oil is warm, add the minced garlic and stir fry. 2 tablespoons tomato sauce, 2 tablespoons rice vinegar, and soy sauce 1 tsp. After boiling, pour half a bowl of water starch, add half a spoonful of salt after mixing well, turn off the heat after boiling again, and pour the sweet and sour juice on the fish while it is hot. Serve!

No.4 spicy roasted carp

The ingredients are as follows: carp 1, salt 1 teaspoon, onion, ginger and garlic, water starch, chopped pepper 1 teaspoon, pepper 1 teaspoon, vegetable oil 1 teaspoon and water.

The specific methods are as follows: clean the carp, obliquely cut it several times, marinate it with salt and pepper in advance, slice garlic and ginger, obliquely cut the onion for later use, fry the fish in the pot until both sides are golden, then take it out, leave the bottom oil in the pot, heat it, saute the garlic and onion until fragrant, add chopped pepper, continue to saute, add fried fish, add seasonings such as soy sauce, sugar and salt, and stir fry with boiling water.

No.5 carp radish soup

The ingredients are as follows: carp 1 strip, half radish, salt 1 teaspoon, chicken essence 1 teaspoon, ginger 1 slice and cooking wine 1 teaspoon.

The specific method is as follows: the radish is shredded for use, the carp is cleaned first, and the fishy line is removed! Then put the knife flower, sprinkle salt on the surface of the fish, then coat it with cooking wine, then add oil to the pot to heat it, sprinkle some ginger slices and fry it, then put the carp in the pot and fry it until both sides are golden, then pour in an appropriate amount of boiling water, boil it over high fire, sprinkle shredded radish, add 1 teaspoon chicken essence, stew it for 15 minutes, and before taking it out of the pot.