Method:Frying




Needed materials

Mother stock: Fresh carp
Supplementary material: Tender garlic stem, dry red pepper
Seasoning: Onion, ginger, salt, soy sauce, vinegar, cooking wine, water starch, chicken essence, soup stock, cooking oil


Manufacture method

1. the carp topping, the boning, punctures, piece Cheng Dapian, puts in the bowl to add salty, the water starch starching;
2. the tender garlic stem, the ginger, the onion, the dry red pepper slivers end;
3. sits the pot ignition to drain the oil, when oil 50% heat, releases people the fish fillet to fry in oil (color deterioration namely to become) bails out;
4. in the pot keeps -odd oil, the oil releases people hotly the onion end, Jiang Mo, the tender garlic stem end, the red pepper end, joins the cooking wine, the soy sauce, the salt, the chicken essence, the vinegar, the soup stock, after boiling, cancels thinly qian, pours into the fish fillet to turn fries evenly, drenches into varnishes then.


Characteristic

Color golden yellow, the taste is harsh, the meat slides.

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