Practice of cold carp (authentic Sichuan cold carp)

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List of contents for this article:

• 1、What will never part until death is not as good as my cold carp
• 2、How to make Sichuan-style cold carp?
• 3、How to mix carp with cold
• 4、How to make cold carp
• 5、Authentic method of cold carp

What will never part until death is not as good as my cold carp

1. Prepare the core ingredients: two crucian carp (fresh and tender meat), two to three pieces of tender ginger (to add aroma and remove fishy smell), a little fresh green pepper (to provide unique hemp fragrance), a handful of spicy millet (to increase spicy taste), 3-5 pieces of Erjing strips (to enhance aroma), a head of garlic (basic seasoning), a handful of shallot (to freshen and embellishment), and a small piece of ginger (to remove fishy smell).

How to make Sichuan-style cold carp?

1. Remove the scales and internal organs of the crucian carp, and clean it. Then put a flower knife on both sides of the fish to make it easy to taste.

2. Sichuan cold carp is a classic cold dish with hot and sour appetizers and tender fish. It combines the spiciness of Sichuan cuisine with the refreshing cold salad.

3. Then remove it for later use. In a bowl, pour appropriate amount of soy sauce, vinegar, sesame oil, chicken essence, and sugar, and stir well. Add the stir-fried tempeh and cut ingredients to a bowl, continue to stir well to make a cold sauce. Pour the juice and place it on a plate. Remove the steamed crucian carp, remove the onions and ginger on it, and then pour the adjusted cold sauce. Finally, sprinkle with chopped green onion as an embellishment, and a delicious Sichuan-style cold crucian carp is completed.

How to mix carp with cold

The cold carp is made with wild carp as the main ingredient and is made with a variety of seasonings. The fish is tender, spicy and refreshing.

The most practical and effective way to salad crucian carp is as follows: Ingredients preparation Ingredients: 450 grams of crucian carp Seasonings: 20 grams of seafood sauce, 20 grams of oyster sauce, 20 grams of white sugar, 10 grams of chives, 30 grams of garlic, 20 grams of millet spicy rice, 5 grams of spicy rice (optional, if you don't eat spicy food) Sesame oil, 20 grams of soy sauce, 80 grams of chicken powder, 10 grams of pepper oil, 50 grams of cooking wine, 50 grams of processing crucian carp, remove the scales and viscera, clean it and place it on the plate.

The authentic method of cold carp is as follows: Prepare ingredients: appropriate amount of carp (determined according to the number of people eating). Excipients: ginger, garlic rice, onion section, cooking wine, tender stems of folded ears, leeks, chives, red pepper. Seasoning: salt, steamed fish soy sauce, soy sauce, white sugar. Handle the crucian carp, remove the gills and internal organs of the crucian carp, and clean it. Use a knife to draw a cross knife on the back of the carp to better taste it.

Zigong cold carp is a classic Sichuan-style cold dish, famous for its spicy, refreshing and delicate fish.

How to make cold carp

Remove the scales and viscera of the crucian carp and wash it, cut the sides of the fish 3-4 times (as deep as the fish bones), marinate with 1 spoon of cooking wine, ginger slices, and spring onion for 10 minutes to remove the fishy smell.

Sichuan cold carp is a classic cold dish with hot and sour appetizers and tender fish. It combines the spiciness of Sichuan cuisine with the refreshing cold salad.

Colored carp is a home-cooked dish made with fresh and tender carp as the main material and mixed with a variety of seasonings. It tastes delicious and is relatively simple to make.

Authentic method of cold carp

1. The authentic method of cold carp is as follows: Prepare ingredients: appropriate amount of carp (determined according to the number of people eating). Excipients: ginger, garlic rice, onion section, cooking wine, tender stems of folded ears, leeks, chives, red pepper. Seasoning: salt, steamed fish soy sauce, soy sauce, white sugar. Handle the crucian carp, remove the gills and internal organs of the crucian carp, and clean it. Use a knife to draw a cross knife on the back of the carp to better taste it.

2. The practice of authentic cold carp is as follows: Prepare ingredients and choose carp: Prepare two fresh carp. Processing crucian carp: Remove scales, gills and intestines, wash and drain. It is recommended to retain fish roe and fish foam to increase taste and nutritional value. Change the knife, pickle and cut the knife: Cut the washed crucian carp obliquely to better taste.

3. The most authentic method for cold crucian carp is as follows: Prepare ingredients for crucian carp processing: Choose two fresh crucian carp, remove the scales, gills, and viscera, and wash and drain. In order to maintain the integrity of the ingredients, it is recommended to retain the roe and fish foam. The fish body is changed to cut the washed crucian carp obliquely several times to better taste it. Marinate the fish, mix well the cooking wine and salt, evenly spread on the fish, and marinate.

4. The authentic method of cold carp is as follows: Ingredients: Two carp. Excipients and seasonings: onions, ginger, garlic, appropriate amount, millet, spicy, a little leeks, three grams of salt, 15 grams of cooking wine, three grams of pepper powder, one gram of extremely fresh flavor, three grams of vinegar, two grams of pepper oil, a little sesame oil, two grams of sesame oil, two grams of crucian carp: Select two of moderate size, wash them, gently draw a knife on both sides, and place them on a plate for later use.

5. The practice of authentic cold crucian carp is as follows: Materials: crucian carp, shredded ginger, mashed garlic, chopped green onion, coriander, pepper, soy sauce, vinegar, sugar, salt, pepper powder, sesame oil Steps: Pretreat crucian carp: Cut off the fish head and tail, remove the scales, clean them, slice and soak in salt water for 15 minutes to remove the fishy smell. Cooking fish slices: Add appropriate amount of water, add fish slices, add shredded ginger and cook until the fish color changes, pick up, soak in cold water.