Ingredients: grass carp 1, old tofu 1, 2 scallions, 4 parsley, 3 shallots, Flammulina velutipes 150g, beer 100g, ginger slices 1, 5 cloves of garlic, 5g of salt and sugar/kloc-.
Method:
1. First, cut off the scales of grass carp, cut open the belly of the fish, and take out the internal organs of the fish. Don't wash the fish, cut off the tail and fins with scissors, and then cut a knife under the fish head, one for each tail.
2. The small white dot under the cut fish skin is the fishbone line. Hold the fishbone line with one hand and gently pat the fish with the back of the knife, and you can easily take out the fishbone line, and take out the fishbone line with the same method on the other side.
3. Then cut off the fish head and cut the fish into small pieces two fingers wide.
4. cut a knife from the middle, which is more delicious. Cut it and put it in a big pot. Fish heads and tails should not be used to stew tofu soup.
5. Then add onion, ginger, salt, a little sugar, a spoonful of pepper, two spoonfuls of soy sauce, a spoonful of soy sauce for coloring, and then add half a spoonful of cooking wine, a spoonful of oyster sauce and a spoonful of soy sauce.
6. Then mix well with your hands, so that each piece of fish is covered with juice. You can stir it for a while, cover it and marinate it for half an hour.
7. At this time, prepare some parsley and shallots and cut them into long sections.
8. Cut half an onion into long strips and put it in a bowl by hand.
9. Cut an old tofu into thick slices and put them on the plate for later use.
10. Pour oil from the pan. When the oil is hot, add ginger and garlic, add 5g pepper and stir-fry until fragrant.
1 1. Then pour in the onion, stir-fry until fragrant, add the tofu slices, let the tofu absorb the soup well, add a handful of washed Flammulina velutipes, and finally add the pickled fish.
12. Pour the remaining juice into the pot, and add a proper amount of beer to remove the fishy smell and enhance the fragrance.
13. Cover and cook over low heat 10 minute. Remember not to simmer with a big fire, otherwise it will easily stick to the pot. It's time to open the lid. Wow, it smells delicious. Sprinkle some millet pepper on the spicy food, and then put the shallots and coriander in. This is a very delicious casserole for stewed grass carp.
Gourmet experience:
Grass carp tastes tender and delicious like this, and there is no fishy smell at all. The side dishes are also stewed and delicious. It tastes really delicious, and the ingredients are simple and delicious.