In fact, cooking grass carp at home is more delicious than cooking in a hotel. There are only two ways to make grass carp high-grade, one is to make it taste exquisite, and the other is to make it look good on the plate.

It's actually very troublesome to be a braised grass carp. First of all, the selection of grass carp is very particular. Generally, braised fish is made of fish, which can't be too fat or too thin, so it's delicious, and it can't be too big, preferably about three pounds. I usually like to fry the whole thing down. If you don't like it, you can cut it into pieces, but you can't cut it too small, because it's difficult to fry, and the meat may go bad once fried.

Then there is the first step of cooking fish. Marinate the fish first, add ginger, onion, garlic and cooking wine, and massage it to make it catch evenly. It will take about half an hour to marinate. This step is mainly to remove the fishy smell and make the follow-up more delicious. If there is really no time, it will take at least ten minutes to marinate. After salting, the fish will be fried. This step needs to be mixed with batter I usually use starch in the pot. If you want crispy fish, you can fry it again. During this period, you should turn the fish as little as possible to avoid forming. Don't let the fish get cold after taking it out, and prepare the sauce while it is hot. This step is related to whether the fish is delicious in the end. If you want to eat sour fish, I will put soy sauce, oyster sauce, onion ginger, monosodium glutamate and ordinary, which is delicious. If you want to eat sour fish, you can put tomatoes directly, put the sauce in the pot and cook it before frying.

After the fish is cooked, you can put it on a delicate plate. Pendulum is also a technology. Put the fish in the middle of the plate, put carrots and cauliflower around it, and a perfect braised grass carp will be ready. It will look very advanced, and you won't lose anything in the hotel. The most important thing is that the price is low.