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我是个忠实的钓鱼迷,钓龄算起来已有30年了。但是说起吃鱼来,我还是个新人。因为过去是钓回来鱼就不管了,谁要谁拿,也不做,也不吃。2000年,我的一个侄子教给我一种做鲤鱼的方法,从此改变了我不吃淡水鱼的初衷,现传授给钓友,让大家自钓,自做,自品尝。主料:活鲤鱼500-1000克,去鳞、鳃、肚后,改寸刀(即将鱼身上每隔1寸划一刀入骨)备用。作料:葱两根,洗净切成寸半段细顺丝。炸好的油辣椒一匙半,白糖一匙,醋一匙,料酒少许,盐两匙,酱油一饭勺或稍多一点,花生油一饭勺,味精适量备用。
I am a loyal fishing fan, fishing age has been 30 years. But talking about eating fish, I am still a newcomer. Because the past is to catch the fish to leave no matter who will take who do not do, do not eat. In 2000, one of my nephews taught me how to make a carp. I changed my mind when I did not eat freshwater fish. I was handed over to a fishing friend for fishing and self-serving. Ingredients: 500-1000 grams of live carp, go to the scales, gills, belly, the size of the knife (the fish will be sliced every 1 inch into the bone) standby. Ingredients: two onions, cut into half inch finely shredded silk. Fried spoonful of oil and pepper half a spoonful of sugar a spoonful of vinegar spoonful of cooking wine a little salt two spoons of soy sauce or a little more spoonful of peanut oil a spoonful of MSG amount of spare.