Home stewed carp

Overview

I saw my mother do it. From snacks to classic flavors!

Tags

• private kitchen
• carp
• chili
• cooking wine
• garlic
• oil
• onions
• pork fat
• sugar
• vinegar
• zanthoxylum bungeanum
• ginger
• salt
• soy sauce

Ingredients

Steps

1. 1 Prepare materials

   

2. 2 Remove the black membrane inside the fish body with a knife

   

3. 3 Lard can also be used to render pork in a pot

   

4. 4 Heat the oil and put a spoonful of sugar into the pan until it becomes caramel color

   

5. 5 When the fish is put into the pan, fry it until it is browned with sugar

   

6. 6 Turn over, same as above

   

7. 7 Once fried, turn over to the other side. Prevent skin from peeling off. Add Sichuan peppercorns to the pot

   

8. 8 Spray two caps of cooking wine, three spoons of vinegar (personal taste) and two small spoons of soy sauce. Is the fragrance coming out?

   

9. 9 Add onion, ginger and garlic

   

10. 10 Add boiling water and salt (add to your personal taste)

    

11. 11 Bring to a boil over high heat, then reduce to medium to low heat and simmer. More than twenty minutes

    

12. 12 Finally, the juice is collected over high heat. Remove from the pan. Pour the soup over the fish body. OK!