Grass carp is one of the four common freshwater fishes in China. Grass carp has tender meat and high nutritional value, which has a good effect on promoting gastrointestinal digestion and improving immunity, especially for people with weak constitution, and has a good effect on improving and conditioning the body. There are many cooking methods for grass carp, such as boiling, frying, steaming and boiling. , all have good health care and dietotherapy effects. For example, common grass carp dishes in Hunan cuisine include boiled live fish, boiled fish fillets and boiled fish pieces.

Boiled fish fillet

First, the distribution of raw materials

1. Material: fresh grass carp 1.

2. Ingredients: soybean sprouts100g

3. Seasoning: salad oil, salt, monosodium glutamate, onion 30g, ginger 30g, cooking wine 20g, dried pepper 35g, pepper 15g.

Second, the production process

1. Primary processing of raw materials: after the grass carp is slaughtered, the scales and gills are removed, the viscera are removed by laparotomy and washed, the onion, ginger and soybean sprouts are washed, the onion is cut into sections, and the ginger is sliced; Cut dried pep into sections and chopping pepper;

2. Knife shape: cut the fish fillet into 0.2cm pieces, season with salt and monosodium glutamate, and size with water starch; Chop the fish bones and heads.

3. boiling. Put the pot on a big fire, add salad oil, heat it to 70% to 80%, add fish heads and bones, stir-fry until golden brown, add tap water, boil over a big fire, cover and stew until the soup is milky white, filter and take the soup into the pot, add bean sprouts, cook it, take it out as a base, add fish fillets for water treatment, sprinkle dried pepper segments and pepper powder, and pour in hot oil.

Third, matters needing attention

1. Slice the fillets neither too thin nor too thick.

2. When marinating, you must grasp the fish fillets hard, and then grasp the flesh to ensure the smoothness of the fleshy fish fillets.

White sauce fish

First, the distribution of raw materials

1. Material: fresh grass carp 1.

2. Accessories: perilla 8g, green pepper 30g, ginger 30g, onion 10g, salt and salad oil.

Second, the production process

1. Primary processing of raw materials: after the grass carp is slaughtered, the scales and gills are removed, the back is eviscerated, the grass carp is washed, and the onion, ginger, perilla and green pepper are selectively washed.

2. Knife shape: cut the fish with a flower knife, cut the green pepper into pieces of about 1cm, slice the ginger, chop the perilla and cut the onion.

3. Boil: put the oil in a sliding pot, stir-fry the ginger and fish, add appropriate amount of water, boil over high fire, add perilla and green pepper, cook for about 2 minutes, season and serve.

Third, operational considerations.

1. The black film on the fish belly should be cleaned.

2. Pay attention to the depth and spacing of the knives when cutting flowers, to avoid breaking the fish when cooking because the knives are too deep and the spacing is narrow.