Get ready:
1. When buying carp, ask the seller to help clean the scales, viscera and gills. Take it home and remove the black film in the belly and all the remaining viscera. Then wash it repeatedly.
2. Remove the fishy tendon, cut a knife across the back of the fish under the head, and then cut a knife across the back of the fish near the tail. You will see that there is a small white dot in the fish on the cross section. Hold the small white dot with your fingernail, and slowly drag the white tendon out. You can also tap the back of the fish with the back of the knife at the same time, which will make it easier to pull out. There are fishy tendons on both sides of the fish. It's the key to keep the fish from fishy.
3. Finally, the fish body is evenly cut on both sides, which is convenient to cook and taste.
Practice:
1. Put carp in the pot, add fresh water without fish, and then put a few pieces of ginger, so as to make it more fishy and fresh.
2. Turn off the fire after boiling for another 5 minutes (I cook more than a jin of fish for 8 minutes, which is a little longer).
3. When cooking fish, you can prepare ingredients, cut garlic into fine grains, and cut dry peppers into long strips.
4. Take out the cooked carp completely and move it to the plate, then pour on the sauce mixed with salt, cooking wine, sugar, rice vinegar and seafood soy sauce.
5. Sprinkle a layer of garlic on the top evenly.
6. Pour a little more oil into the pot, heat it, then add pepper and dry pepper and stir fry in small heat.
7. The pepper to be fried turns dark red, so that the spicy taste and the spicy taste of pepper can be released.
8. Then pour it on the fish gently and quickly while it is hot.
In fact, there are three steps to sum up: clean up the fresh carp and boil it in water for 5 minutes, put seasoning sauce and garlic on the plate, and then pour the hot oil fried with pepper and pepper on the table.