"Red-roasted carp nuggets delicate, delicious and constantly praised"

Category: Meat or fish dishes

"Red-roasted carp nuggets delicate, delicious and constantly praised"

Efficacy:

"How can you miss such delicious food as carp? Especially the bright and fragrant red-roasted carp pieces? The carp is cheap, convenient to buy, and tasty and nutritious with the braised method. It is a very good food whether it is entertain guests or eat by themselves. And this dish is very convenient and very short in use, especially suitable for replenishing nutrition after a busy day.

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Preparing food ingredients
Preparing seasonings
Tips:

1. Don't cut the fish too big, otherwise it's not easy to cook. [2] Fish cubes should be pickled before they are made, so as to make carp cubes more delicious. 3, not only can you make carp pieces, but if you like to eat the hairtail, making a braised fish band is a very delicious dish.

STEPS: Procedures of braised carp cubes
  • 1. Cut carp into lumps, add a little salt, cooking wine and sauce, stir and season evenly. Cut the onions, ginger and garlic and set aside.

    1. Cut carp into lumps, add a little salt, cooking wine and sauce, stir and season evenly. Cut the onions, ginger and garlic and set aside.

  • 2. Put some oil in the bottom of the pan and heat the oil. The oil must be heated here. Adding a little salt can prevent the fish skin from sticking to the pot and the oil from coming out cheap.

    2. Put some oil in the bottom of the pan and heat the oil. The oil must be heated here. Adding a little salt can prevent the fish skin from sticking to the pot and the oil from coming out cheap.

  • 3. Pan-fry the carp cutlets over medium and small fires, so as to maintain the integrity of the skin and make the cutlets look very beautiful.

    3. Pan-fry the carp cutlets over medium and small fires, so as to maintain the integrity of the skin and make the cutlets look very beautiful.

  • 4. Frying carp pieces over medium and small fires to make double-sided golden brown can be picked up for reserve.

    4. Frying carp pieces over medium and small fires to make double-sided golden brown can be picked up for reserve.

  • 5. Keep the bottom oil in the pan, stir-fry onions, ginger and garlic, and stir-fry them until fragrant.

    5. Keep the bottom oil in the pan, stir-fry onions, ginger and garlic, and stir-fry them until fragrant.

  • 6. Add proper amount of water and sauce to season the fish. The proportion of water and raw water can be determined according to their own taste.

    6. Add proper amount of water and sauce to season the fish. The proportion of water and raw water can be determined according to their own taste.

  • 7. Pour the carp pieces in and simmer for about 10 minutes until the juice is dried. Then you can put them in the pan and put them on the plate. If you like more sauces, you can go out of the pot earlier.

    7. Pour the carp pieces in and simmer for about 10 minutes until the juice is dried. Then you can put them in the pan and put them on the plate. If you like more sauces, you can go out of the pot earlier.

Here is another SECRET: Nutritional Secret Language

1. As a frequent customer on the table, carp has a very rich nutritional value. The convenience of buying carp and its low price make people often buy them. They themselves have many nutritional effects and are welcomed by people.

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