List of ingredients
Grass carp 1, onion 1, ginger 5.
Appropriate amount of soy sauce, salt and water.
Cooking wine 1 spoon, a little sugar.
Cooking steps
Step 1/7
Clean grass carp, remove black membrane from abdomen, and drain water.
Step 2/7
Grass carp is scratched with a flower knife. If possible, you can marinate the fish with ginger slices, salt and soy sauce for a while.
Step 3/7
Then cut the grass carp into sections.
Step 4/7
Heat the oil in the pan, stir-fry the ginger slices for a while, and then stir-fry the fish pieces. When both sides are golden, add cooking wine, appropriate amount of soy sauce and sugar, stir fry, add appropriate amount of water, and add onion.
Step 5/7
Cover the pot, bring to a boil and turn to medium heat for stewing. Sprinkle the juice on the surface of the fish with a spoon halfway, then cover it and continue the stew.
Step 6/7
Stew for 10 minutes, then pour the juice on the surface of the fish, and then collect the juice over high fire.
Last gear
Sprinkle with chopped green onion and serve.
First of all, you need to prepare the following ingredients: carp, onion, ginger, cooking wine, salt, tomato, dried red pepper, pepper, flour, cooking oil, bean paste, sugar, chicken essence, pepper, red oil and coriander (just the right amount, depending on your food intake and number of people).
1. Prepare a fresh carp, first scrape off the scales, then remove the gills, wash them with clear water, then draw a cross knife on the fish tail, and then draw a knife on the fish body, which will make the carp more tasty and then put them in a basin for later use;
2. Next, we began to prepare for pickling. We put the scallion and ginger slices in the pot, which can remove the fishy smell and enhance the fragrance, then add a little cooking wine to remove the fishy smell, grasp it repeatedly with our hands, and then stuff the scallion leaves and ginger slices into the fish belly;
3. Next, add a spoonful of salt to taste the bottom of the fish, and then marinate it for 15 minutes to make the fish more tasty;
4. When the fish is marinated, let's cut the ingredients, cut the green onion into small pieces, cut the ginger into ginger slices and a tomato, remove the pedicle first, then cut into oblique pieces, and put them into the material bowl together. Then prepare a handful of dried red peppers and a little pepper in another bowl;
After all the materials are ready, we fry the fish. First, burn the oil in the pot, then we lift the fish tail with our hands and pat the flour evenly on the fish to make it more crisp.
6. When the oil temperature reaches 50%, lift the fish head and tail by hand and slowly put them into the oil pan to avoid being scalded by hot oil. After one side is set, lift the fish tail and turn it over for frying, so as to keep the fish raw and cooked;
7. Then pour the hot oil on the fish continuously with a spoon, so that the fish is heated evenly, fry for about one minute, and then fry for 5 minutes with medium fire. When the fried fish is set and the skin is crisp, take it out and control the oil for later use;
8. Then we can stir-fry, add some cooking oil to the pot, first pour in dried red pepper and pepper and stir-fry, then add tomatoes, onions and ginger slices and stir-fry quickly;
9. Add a spoonful of bean paste, pour in a little cooking wine, stir fry with a spoon to melt the seasoning, then add a proper amount of water and a little steamed fish and soybean oil. When the water boils, add 4 grams of salt, 3 grams of sugar, chicken essence 1 g and pepper 1 g, and stir with a spoon to melt all the seasoning;
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1 1. Take the carp out and put it on a plate, change the torch to boil the soup again, hook it with a little starch, pour in a little red oil when the soup is thick, then turn off the fire, and finally pour the cooked soup evenly on the fish;
12. Add a few coriander flowers and our delicious braised fish will be ready.