Dry roasted large carp

Dry roasted large carp

Overview

You can make the taste of a restaurant at home, delicious and tender~

Tags

Ingredients

Steps

  1. A large carp, remove the internal organs, black membrane in the abdomen and gills.

    Dry roasted large carp step 1

  2. Scrape the fish scales, cut each end of the fish body, and pull out the fishy thread.

    Dry roasted large carp step 2

  3. Cut the fish body into a square shape and put it into a basin. Add an appropriate amount of cooking wine, refined salt, onion and ginger slices, and mix evenly with your hands to marinate for ten minutes.

    Dry roasted large carp step 3

  4. Dice ginger, garlic and dried chilies.

    Dry roasted large carp step 4

  5. Cut the pork belly into small pieces.

    Dry roasted large carp step 5

  6. Heat oil in a pan, add carp to 70% hot oil and fry it. When the fish is set, turn it over and continue frying until both sides are golden brown. During this period, use a spoon to pour hot oil on the fish so that the fish is evenly heated. Take it out first after frying.

    Dry roasted large carp step 6

  7. Leave the base oil in the pot, add the pork belly and stir-fry to remove the fat, sprinkle a few green peppercorns to add fragrance, add ginger, garlic, and chili peppers and stir-fry over low heat.

    Dry roasted large carp step 7

  8. Add Pixian bean paste and stir-fry until red oil comes out. Add 10 grams of cooking wine, 5 grams of light soy sauce, and 5 grams of mature vinegar and stir to dissolve.

    Dry roasted large carp step 8

  9. Add an appropriate amount of water to cover the fish body. At this time, start seasoning. Add one gram of salt, pepper, and a little sugar to freshen it up. Use a spoon to continuously pour the soup on the fish. When the soup thickens, take it out of the pot.

    Dry roasted large carp step 9

  10. Finished product picture.

    Dry roasted large carp step 10