For example, the following way of eating, although the ingredients are simple, tastes and tastes good. Crispy and delicious, I can't bear to spit out the fishbone every time I eat it. It tastes very enjoyable. Friends who like grass carp can try it.
Ingredients: grass carp 1, ginger 1, onion 1, sugar 50 g, star anise 2, pepper 5 g, aged vinegar 1, soy sauce 1, edible oil, soy sauce, salt and seasoning.
The specific steps are as follows:
Step 1: Prepare a grass carp weighing 3 kg, clean it first, and remove the black film inside the fish belly, because these black films have a heavy muddy smell, as well as scales and internal organs. You can ask the stall owner to help clean it up when you buy it.
Step 2: After the grass carp is cleaned, take the fish head down and cook the soup. Cut the fish into small pieces, each about 1.5 cm, and put them in a large bowl.
Step 3: Prepare a piece of ginger, peel it, wash it, cut it into pieces, a handful of fresh onions, cut it into pieces, put it into a big bowl with fish pieces, add a little soy sauce, a little salt, not too much salt, add a little cooking wine, and marinate it evenly by hand for 20 minutes.
Step 4: Now stir the sauce in the bowl. Add about 50g of white sugar, 1 tbsp of aged vinegar, 1 tbsp of light soy sauce, 1 tbsp of light soy sauce, proper amount of cooking wine and salt, and stir well for later use.
Step 5: Prepare a pot, pour about 500 grams of clean water into the pot, add two star anises, cover the pot, adjust the fire to boil, pour in the bowl of sauce we just adjusted after boiling, cook while stirring, pour in 5 grams of pepper prepared in advance after boiling, and then turn off the fire and take it out for later use.
Step 6: Take another pot, add a little more cooking oil, when the oil is heated to 50%, turn to medium heat, then put the marinated fish pieces in and fry slowly. Don't flip it after you put it in, or the fish pieces will rot. Fry on medium fire for about 20 minutes, then turn to low fire for about 20 minutes.
Step 7: It's almost time. The fish pieces are fried until they are solidified, and the surface is a little golden yellow. Take it out and control the oil for about three minutes. Then heat the oil, put the fish pieces in and fry it again. This time, it takes a minute to fry them. Take out the fish pieces first, and then turn off the fire.
Step 8: Take out the fish pieces, drain the oil, pour them into the cooked big bowl of juice, stir them gently with chopsticks to make them fully absorbed in the soup, then smooth the fish pieces and soak them in the juice for about 10 minute.
Step 9: It's almost time to soak the fish pieces. Prepare a plate, set out the fish pieces and put them on the table to eat. This dish of sweet and sour crispy grass carp is ready. Friends you like can try it. Light and salty, slightly sweet and sour, crispy and appetizing. It's really delicious, and the fish bones are crisp. Chewing slowly smells good. After two glasses of wine, the more you eat, the more you enjoy it.
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Only food and love can live up to it; Eating is a pleasure, taste is a taste, and cooking is a happiness!
Hello, everyone, I am Tietou, a Hakka who loves to cook!
There is no gorgeous language, no magnificent environment, and some are just iron-clad people who cook for their families with their hearts; Share with you detailed home cooking recipes, Hakka food, home cooking snacks and so on. If there are any shortcomings, welcome your advice! In the world of food, let's make progress together and cook more and more food for our families.