Method:Broiling




Needed materials


Material: Carp 2 (a weight 200 gram), ginger end 10 grams, onion section 15 grams
Seasoning: Thick bean sauce 40 grams, red oil 15cc, soy sauce 20cc, yellow wine 15cc, white sugar 10 grams, monosodium glutamate 2 grams, peanut meal 15 grams, salty 2 grams, vinegar 3cc, oil 50cc


Manufacture method


1st, after the carp slaughters the cleaning, spreads the soy sauce.

2nd, in the pot refuels 50cc, after burning the heat, fries fish's both sides to is sallowly abundant.

3rd, in the pot joins the onion section, the ginger end, the thick bean sauce fries to the oil colors changes red.

4th, lays down the fish, after boiling into the yellow wine, adds the soy sauce, the salt, the sugar, the monosodium glutamate and the water (water volume fish body).

5th, after boiling, caps transfers the flame to cook in a covered vessel 10 minutes.

6th, after fish ripe, joins the peanut meal fluid, the vinegar to receive on the juice gleet the red oil.

7th, after completing, pot chargging then.


Operation request

1st, fries fish when the pot must burn the heat, by against mounts the skin.
2nd, thickens soup to be even, must tighten the thick gravy, mounts binds the fish body.
3rd, controls the taste seasoning amount used, prevents excessively salty.

Please avoid eating too much Fat and Calories to keep fit and lose your weight.