material

"Half Grass Carp", "Horseradish Stem Appropriate" and "Four Pieces of Ginger",

working methods

1: The material is simple! Like pictures

2: Boil the stem of wasabi and old ginger slices.

3: Cook for about 8 minutes and the color will come out. Add rice wine and salt and cook for another 5 minutes.

4: Finally, add grass carp and cook until cooked, and finally sprinkle some white pepper to finish.

5. It keeps all the flavor of grass carp, which is great!

Practice 2, grass carp and winter melon soup

material

Ingredients: grass carp 300g, wax gourd 400g, coriander, onion, ginger, garlic, peanut oil, cooking wine, clear soup, sesame oil, refined salt and monosodium glutamate.

working methods

1, fish scales, gills, internal organs, wash, and cut both sides. Peel the wax gourd, remove the pulp and cut into pieces. Wash coriander and cut into sections. Wash and shred onion, ginger and garlic.

2. Heat the pan, add peanut oil to heat it, fry the fish on both sides until slightly yellow, add cooking wine, saute shallots, ginger and garlic, add clear soup and wax gourd slices, cook on low heat until the fish and melon are cooked, and add refined salt, monosodium glutamate, coriander segments and sesame oil to push evenly.

Practice 3, grass carp loofah soup

material

500 grams of grass carp, 300 grams of loofah, a little fungus, proper amount of oil, onion, ginger and garlic, and proper amount of cooking wine, salt and chicken essence.

working methods

1. Chop the fish and marinate with salt 15 minutes. Peel the loofah and cut it into sections. Cut onions, ginger and garlic.

2, hot fried fish from the pot, slightly yellow on both sides.

3. Stir-fry shallots, ginger and garlic in hot oil in another pot, add loofah and fungus and stir-fry for 2 minutes.

4. Put 3 bowls of water in the pot, bring to a boil, add the fish pieces and cook for about 3 minutes.

5. Add salt and chicken essence to taste.