The method of frying and making mud carp with fish every year

Health benefits

Mushrooms: Detoxification

Peanuts: Moisturizing intestines

Pepper powder: nourishes blood, protects teeth, and protects bones

Ingredients and materials

2 mud carp

Pork foam 100g

Mushroom 50g

Horseshoe 80g

Peanuts 20g

Yuhuang Oil with U Flavor Peanut Oil in moderation

A little tangerine peel

Cilantro 20g

Scallion 20g

Moderate amount of starch

Salt in moderation

Moderate amount of pepper powder

Ginger powder in moderation

Garlic powder in moderation

Moderate amount of fermented black beans

Appropriate amount of oyster sauce

Moderate amount of sugar

Spicy millet in moderation

Appropriate amount of sauce

The method of frying and making mud carp with fish every year

1. Chop horse hooves, shiitake mushrooms, and soaked dried tangerine peel, and crush roasted peeled peanuts

2. Place peanuts in the oven and bake at 150 degrees Celsius for 15 minutes or stir fry in a small pot until fragrant and peeled

3. Soak dried tangerine peel in warm water 15 minutes in advance, remove the bitter white soil, and then chop it into small pieces

4. Fresh mud carp, scrape the scales, clean the internal organs, and then remove the skin and bones. To remove the skin and bones, draw a knife on the inside of the fish belly, but do not cut off the skin. Use the fish belly to forcefully tear open both sides of the skin

5. After tearing open the fish skin, cut the fish head and tail into sections, and take out the mud carp meat

6. Cut the fish meat into slices and chop them into small pieces. Add a little salt, pepper, jade emperor oil, U-flavored peanut oil, ginger paste, and an appropriate amount of chopped scallions and cilantro to remove fishy smell and enhance flavor. Chop until the fish meat is delicate and gelatinous

7. Cut the carp and add minced pork, diced shiitake mushrooms, diced horse hooves, crushed peanuts, and dried tangerine peel. Season with a little salt, pepper, and peanut oil, and stir clockwise until evenly mixed

8. Put the mixed meat filling into the fish belly until it is 8% full

9. Never overfill, as this can cause the fish skin to rupture during frying

10. Heat oil in a non stick pan and slowly fry the cooked mud carp over low heat until golden brown and fully cooked. Remove and sprinkle with chopped scallions and cilantro

11. Heat oil in a wok again, saut é ginger and garlic until fragrant, then add fermented black beans and stir fry until fragrant. Add 10g oyster sauce, 15g soy sauce, and a little salt and sugar for seasoning, then pour in water and boil. Finally, thicken over low heat until thick. Remove from the wok and pour over the mud carp

Tips

1. Add oil, peanut oil, and salt to enhance the smoothness of the mud carp. 2. Fry each side until golden brown and crispy before moving, otherwise the fish skin is prone to cracking. 3. For mud carp weighing over one pound, it is not easy to fry until cooked. It is recommended to add sauce and simmer for 5 minutes for a more flavorful taste, but the fish skin may have a softer texture

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