working methods
1. Heat oil in a wok, put onions, ginger and garlic in the wok, stir fry fish in the wok, and stir fry on both sides.
2. Add salt and water. If you like soup, add more water.
3. After the pot is boiled, reduce the fire for 20 minutes, and take the parsley or diced chives out of the pot.
If you like garlic, you can put more when you stew fish. Add ginger and garlic when stewing fish, and put coriander in the pot to remove the fishy smell. Never put vinegar to affect the taste.
Stew grass carp at home
material
Grass carp, onion, garlic, soy sauce, vinegar, peanut oil, star anise and pepper.
working methods
1. Clean grass carp and control water.
2. Dip the fish with a little starch.
3. Put in the pot and fry the fish on both sides until golden brown.
4. pour a little peanut oil into the pot, 60% hot, and add star anise, pepper, onion and pepper to make it fragrant.
5. Add 5 ml of soy sauce and 500 ml of water to boil.
6. Put the fried fish into the pot, add 2ml of vinegar, simmer for three minutes, simmer for twelve minutes, and collect the juice.
7. Add salt and plate.
Stewed grass carp method 2
Stewed grass carp with tofu
material
Grass carp 1000g, tofu 250g, onion, ginger, 2 aniseed, dried pepper, 2 tablespoons white wine, 2 tablespoons vinegar, 1 tablespoon sugar, salt and soy sauce.
working methods
1. After the fish is washed in the market, go home and continue washing.
2. After the fish is cut into sections, put cold oil in the hot pot and fry it in the pot. Don't use a shovel, shake the pan and heat it evenly.
3. Stir-fry the onion, ginger, fennel and meat (with or without). Put the fish in the pot, add the white wine, and then add seasonings such as water, soy sauce and salt.
4. Finally, add tofu and simmer for 20 minutes.
skill
Put ginger slices on the pot before frying fish, so the fish won't stick to the bottom of the pot! It is better to use white wine than cooking wine.
Stewed grass carp soup
Material: grass carp 1.
Seasoning: a little salad oil and a proper amount of salt.
working methods
1. Remove fishy tendons. Cut a knife horizontally on the back of the fish under the head, and then cut a knife horizontally near the tail of the fish. You will see a small white spot on the dark red fish on the cross section. Pinch the white spots with your nails and slowly pull out the white tendons. When pulling, you can also pat the fish's back with the back of the knife, which will make it easier to pull out. You can also cut the fish into sections, each section can see white spots, and it is easy to pull out white tendons.
Put a little oil in the pot and fry the fish over high fire. No need to cook.
3. Turn over and fry 1 min. It doesn't matter if the fish skin is rotten.
4. Add warm water without fish, boil over high fire, and cream color will appear after a while. Skim off all the floating foam.
5. If the time is short, continue to cook on high fire, and a thick milky white will appear in about 10 minutes. If there is enough time, simmer for a long time and observe the consistency of the soup.