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鯽魚是最普通的一种淡水魚,江、湖、河、池塘均生产,烹調的方法也很多,茲介紹几种方法: 1.荷包鯽魚:选择五、六寸以上长的鯽魚,刮去鱗、鰓,洗淨內臟,另外买些猪肉,去皮剎碎,加葱花、薹末、料酒和酱油,再加些用水調和好的菱粉(团粉),拌匀,塞进魚的腹內,放在油鍋里,两面煎黄,倒去余油,加葱段、薑片和酒,烧一滾,再加酱油、糖,略加些水,盖上鍋盖;用小火烧到二十分
Crucian carp is the most common kind of freshwater fish, rivers, lakes, rivers, ponds are produced, there are many ways to cook. Here are a few ways to introduce: 1. Pouch carp: choose five or six inches long crucian carp, scrape the scales, Gills, clean the internal organs, and buy some pork, peeled Braised broken, add chopped green onion, the end of the sprouts, cooking wine and soy sauce, add some water to reconcile a good rhombic powder (mix powder) Put on the pan, fried on both sides of the yellow, pour the remaining oil, add scallion, ginger and wine, a roll, add soy sauce, sugar, add some water, cover with a small fire to twenty Minute