Illustration of the manual three-dimensional carp folding method

Reprinted from: Handicraft

The wet folding method is to use a damp cloth to slightly wet the paper, but not too wet. Start origami koi when the moisture content of the paper is moderate.

After folding and letting it dry naturally, the shape of the koi can be fixed well and it will not loosen easily.

The plastic eyes of the koi are pressed out on the reverse side with a tubular tool before the paper is dry.

Now prepare the colored paper and follow the illustrated tutorial to learn how to fold the koi fish.

If you want to make the folded koi come alive, the finishing steps are crucial.

Home-style fish stew (1) Ingredients: One carp (or grass carp) (2-3 pounds in weight). Seasoning: 2 dried chili peppers, onions, ginger, garlic, salt, sugar, vinegar, light soy sauce, cooking wine, chicken essence, and minced coriander. Method: 1. Wash the carp and hang it on a hook to control the water. Then use a knife to make a cut at the head and tail, pull out the fishy thread and cut it into 4-5 sections. 2. Heat the pan and pour oil. When the oil temperature is 7-80%, put a few pieces of ginger first, then add the fish pieces and fry. Pay attention to fry one side until golden brown, then flip and fry the other side, otherwise the fish skin will be removed. After both sides are cooked, take out the fish pieces. 3. Leave some oil in the pot, add dried chili peppers, onions, ginger and garlic and stir-fry until fragrant, add fish pieces, add cooking wine, light soy sauce, sugar, vinegar, salt, and add water just enough to cover the fish. 4. Bring to a boil over high heat and simmer over medium heat. When the soup is almost dry, add chicken essence and minced coriander. Home-style fish stew (2) 1. Preparation work. One fresh Sanhua carp (2 pounds). After killing the fish, wash the fish blood, pick out the fish gills and fish internal organs, leaving only the fish bubbles. (In fact, you can also leave the fish intestines, fish heart, and fish oil, but you may not be able to handle the fishy smell). Marinate with a little salt and cooking wine for 30 minutes. 2. Cooking steps. 1. Add oil to the pot and stir-fry chives, ginger and garlic, then pour in boiling water. 2. After the water boils, add the fish -> cooking wine -> 2 tablespoons of Haitian Yipin fresh soy sauce -> 3 tablespoons of Haitian braised soy sauce -> 1 tael of white sugar -> Thirteen spices -> MSG -> cook for a while and then add 15 grams of salt Gram -> add 2 tablespoons of soybean oil again -> rely on the soup to cook. Note: 1. Both Haitian braised soy sauce and Haitian straw mushroom dark soy sauce can be used. The dosage depends on your requirements for the dish. 2. Don’t be afraid of the raw oil smell when adding raw soybean oil. The soybean oil will not leave the raw oil smell after being boiled. The purpose of adding oil is to make the fish meat more tender and shiny. If possible, add 2 taels of pig fat darts or 1 tael of ready-made lard oil, which is more effective than adding soybean oil. 3. Always use high heat when cooking fish in this method, and shovel the bottom of the pot frequently to prevent it from being scorched. Continuously pour soup over the fish with a spoon to ensure that the fish is cooked evenly. Home-style fish stew (3) Ingredients: A piece of crucian carp Ingredients: pork belly, green onion, ginger, garlic Seasoning: star anise, cooking wine, vinegar, salt, chicken essence Preparation: ⒈Put the fish away and make a few cuts on the back/abdomen to enhance the flavor Enter the fish meat. ⒉ Clap the onion, ginger and garlic with a knife so that it will be more flavorful when stewed. Chop the pork belly into pieces. ⒊ Heat the oil pan. Put the fish in and fry until both sides are slightly brown. Dish it out. ⒋ Heat the oil pan again. Place the green onions. Sauté the ginger and garlic until fragrant, then pour in the minced pork belly until the color changes. Then add the fish and all the seasonings, add water, and start stewing. During the stewing process, pour the soup on the fish. ⒍ Boil the soup until it is dry. Plate the pot and sprinkle with coriander. Ingredients for Demoli fish stew: grass carp, herring or carp, a piece of marinated tofu, a handful of vermicelli, Chinese cabbage, a few slices of pork belly, some hazelnut grinding or shiitake mushrooms, one or two potatoes. Ingredients: two green chili peppers, small dried red chili peppers. There must be (put less if you are afraid of spicy), one green onion, one piece of ginger, half a head of garlic, salt, cooking wine, sugar, soy sauce, pepper, star anise, cinnamon. Preparation method: 1. Over oil. Wash the fish, cut it with a knife, drain the water, fry it in oil or over high heat for three to four minutes. 2. Adjust the soup. Control the amount of salt according to your own taste; cut the green onion into sections, do not mince it, which can increase the beauty of the whole dish; slice the ginger and peel the garlic. Place all ingredients in a food bowl and mix thoroughly. At this time, the hazelnut grinding should be washed and soaked in water. Cut potatoes into cubes and set aside. 3. Fish stew. After the fish is oiled, pour out the excess oil, pour the prepared soup on the fish, and add the pork belly; add boiling water to cover the fish body below the edge of a large spoon, and simmer over high heat; boil the water for three to five minutes and then adjust. Simmer for 20 minutes. Be careful not to have too little water. Firstly, the stewing time is long, and secondly, the vermicelli needs to be cooked later, so the vermicelli needs water. 4. Add ingredients. After the fish is stewed in the pot for about 25 minutes, add the vermicelli, potatoes and ground hazelnuts. Do not make the vermicelli stick to the bottom of the pot to avoid sticking. After 10 minutes, add the tofu and cabbage cut into large pieces. The cabbage can be put in whole pieces. After five or six minutes, turn off the heat and remove from the pot. Be sure to use a slightly larger basin to serve it so that it tastes atmospheric enough. Home-style fish stew (4)1. One silver carp, grass carp can also be used, carp is better. This method is suitable for many freshwater fish. This fish weighs about 1.8 pounds. Remove scales, gills and internal organs. For carp, please remove fishy lines and throat bones. 2. Tilt the slice on the surface of the fish, rub salt on it and drain. You can roll some green onions and 2 to 3 slices of ginger in your belly. 3 Prepare a small bowl with 5 green onions, 3 garlic cut in half, 2 star anise, 3 to 5 slices of ginger, 10 peppercorns, 1 teaspoon of sugar, and 1 tablespoon of wine (I rarely use cooking wine, I always use cooking wine) white wine), 2 tablespoons of light soy sauce, 1 tablespoon of dark soy sauce, and 1 tablespoon of vinegar. 4. Rub the pot with ginger (it is said that it will stop sticking), put oil in it, and heat it up. If you are willing, put more, I put less. When frying the fish, you have to sacrifice the fish skin that cannot stick to the oil. . Heat the oil, put the fish by the tail into the pot, and fry until both sides are golden (don’t force it, it’s okay if you don’t get the result) 5. After frying, pour the condiments in the small bowl into the pot, and you can smell the aroma immediately ~ 6.

Pour in 3 tablespoons of vinegar (roughly enough), cover the pot, and remove the smell. 7. Counting dozens in his mind, he opened the lid of the pot, added water, and roughly submerged the entire fish. 8. Cover the pot, bring to a boil over high heat, then turn to medium-low heat. During this period, add an appropriate amount of salt. Please add it as appropriate according to the saltiness of the salt. 9. About 20 minutes, serve. Normally, there will usually be some soup left in the pot at this time. You can take half a bowl of soup, bring it to a boil over high heat, pour in the starch liquid, thicken it, pour it on the fish, and sprinkle some coriander, and it's perfect. Northeastern home-cooked fish stew In the Northeast, home-cooked dishes are simple to make and rich in flavor. For example, home-cooked cold dishes generally use cabbage, kelp, cucumber, vermicelli, carrots, coriander, etc., with mainly sour and salty flavors. The method is to cut all the raw materials into shreds, then add vinegar, salt, fried chili oil, a small amount of sesame oil and sugar, stir evenly, and some add an appropriate amount of dried shrimps. I have always liked eating fish, especially carp and crucian carp. Moreover, my favorite food is the one I make myself. Choose crucian carp or carp as raw materials, prepare pepper aniseed, onion, ginger, garlic, mature vinegar, sugar, salt, and then prepare vermicelli (vermicelli made from potato starch in the Northeast), potatoes, coriander, and green and red peppers. The specific steps are: clean and drain the fish first, peel two potatoes and cut into diamond-shaped pieces or slightly thick slices, soak the vermicelli in boiling water until transparent and soft, wash and cut the coriander into sections, and cut the green and red pepper into shreds.

Heat the pan, add 150 grams of oil. When the oil starts to smoke, add the fish and fry until both sides are brown and slightly hard.