This dish is also a signature dish among Henan Henan cuisine. It is made in almost every store in Henan. The method is roughly the same. The improvement is that carp is directly omitted in the production process. It is directly killed and marinated. It is cooked in the mixed soup, which can greatly save costs. In addition, this dish also takes advantage of the carp's own characteristics. Carp is different from sea bass and mandarin . The meat is relatively delicate. Carp is cooked directly with oil, and the fish meat is firm. If the sea bass and mandarin shi are not fried and then cooked, the effect will be very firewood, that is, there is no taste. The carp cooked in this method is very good and very popular.
Ingredients: 1 Yellow River carp (about 1 kg), fungus 10 grams, and 2 grams of chives.
Seasoning: 2 kg of braised fish soup, 10 grams of star anise oil, 2 grams of sesame oil, 5 grams of ginger wine, 2 grams of salt, 1 gram of pepper powder, 2 grams of light soy sauce, 5 grams of green onion segments, 2 grams of large ginger slices, 4 grams of raw powder.
production: 1. Slaughter and treat fresh Yellow River carp, rinse clean and control the moisture, change to a single-line flower knife, marinate with salt, pepper, ginger wine, light soy sauce, green onion slices, and large ginger slices for 30 minutes, rinse and set aside.
2. Put the heat on the pot, add braised fish soup, bring to a boil over high heat, add the marinated carp, turn to low heat and cook for 20 minutes, remove it, control the juice and put into the container, take the original soup and filter, add the fungus and bring to a boil, collect the heat, pour star anise oil and sesame oil on the carp, and sprinkle the chives.
Features: strong home-cooked flavor and refreshing fish.
Key: When choosing a carp, it is best to choose one pound, six taels to two and a half pounds, otherwise the effect will not come out. You must master the time when marinating, otherwise the earthy smell will be too heavy. Control the heat when cooking.
