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What does grass carp do?
First, braised fish pieces.

Raw materials: grass carp pieces; Garlic, onion ginger; Raw powder; Soy sauce, soy sauce, cooking wine, oyster sauce, a can of beer;

Exercise:

Cut grass carp into pieces, season with cooking wine, onion ginger and pepper, marinate for more than half an hour, and add raw flour. Add fish pieces after the oil temperature is seven layers hot.

When the fish pieces are golden, take them out, add oil and saute chives and ginger. Add garlic, fish pieces, cooking wine, oyster sauce, soy sauce and sugar, add beer, bring to a boil over high fire, simmer over low fire, pour some sesame oil and sprinkle some chopped green onion.

Second, fish with Chinese sauerkraut

Ingredients: a grass carp is about 2 kg; 1 bag fish and sauerkraut; 1 garlic; 5 pickled peppers (wild peppers); Appropriate amount of pepper; Appropriate amount of ginger; Appropriate amount of dried red pepper; Appropriate amount of white sesame seeds; Appropriate amount of onion; Appropriate amount of chicken essence; Appropriate amount of salt; Proper amount of raw flour; Appropriate amount of cooking wine; Proper amount of oil; A pot of boiling water;

The practice of pickled fish:

Grass carp, remove the fish head and steak, cut the fish into fillets, the fillets should not be too thin, about 1.5 cm, sprinkle salt on the fish bones and fillets respectively, grab them evenly, and let them stand for 15 minutes.

Soak sauerkraut in water and wash it many times. Cut the sauerkraut into any size you want. After cutting, you'd better soak it in clear water and wash it again.

Slice ginger and garlic for later use (garlic slices should be used in three stages, not all at once)

Rinse the wild pepper with water (clamp the epidermis with your nails to avoid explosion when frying)

Remove the sauerkraut and drain it. Heat oil in the pot, add half pepper, stir-fry until fragrant, and then remove pepper.

Add half garlic slices, ginger slices and pepper into the pot and stir-fry until fragrant. Continue to add sauerkraut and stir-fry until fragrant (you can stir-fry for a while to make the leaves look a little white)

When frying sauerkraut, pour the cooking wine into the fish bones and fish fillets, and then pour the raw flour into the fish bones and fish fillets (when frying sauerkraut, you can stir fry with one hand and grab the fish fillets with the other). Add boiling water to the fried sauerkraut (remember it must be boiling water)

Cook the fish head and bones in the pot first (about two minutes). Put the chicken essence into the cooked soup pot, and then spread the fish fillets on the surface of the fish soup with Chinese sauerkraut (the whole process should be fast, so as not to put the fish fillets too old first and then too tender).

Put away all the fish fillets quickly. Gently press the fillets into the fish soup with a spatula. Remember not to stir fry with a spatula. After all the fish fillets change color, you can turn off the heat and cook. In this process, you can taste the fish soup and then adjust the salinity yourself. )

Pour the whole pot of fish soup into a cauldron or cauldron, and sprinkle with shallots, raw garlic slices, a handful of white sesame seeds and half a red pepper.

Heat oil in another clean pot, add a little more oil, stir-fry the peppers and take them out. Add the remaining red pepper and garlic slices into the pepper oil and stir-fry until fragrant. The oil must be heated, and the fire should not be too strong, so as not to fry the dried peppers and garlic slices.

Quickly pour the hot oil into the fish soup just now, and the delicious fish with Chinese sauerkraut is ready.

Third, braised grass carp.

Ingredients: grass carp; Onions; Ginger; Garlic; Pepper; Soy sauce;

Braised grass carp:

Wash grass carp and rub it with salt for later use.

Shred onion, ginger and garlic for later use.

Heat oil in the pot, put a spoonful of salt in the pot, and the pepper will be fragrant. Then add the fish pieces and fry until golden on both sides.

Then add ginger, garlic and soy sauce, add a bowl of water and put it down. Cook it over high fire. When the water is almost dry, put chopped green onion to suffocate. Better put it on a plate.

Fourth, tomato squirrel fish

Ingredients: grass carp, 1 piece, about1.8kg; Appropriate amount of cooking wine and salt (for pickled fish); Appropriate amount of dry starch (fish); Seasoning: minced garlic10g; Tomato paste and sugar100g15g; Clear soup180g; Appropriate amount of cooking wine; 8 grams of soy sauce and vinegar each; Appropriate amount of water starch; Appropriate amount of edible oil (for frying fish); Pine nuts (can be omitted) with a little shredded onion;

Practice of tomato squirrel fish:

Get the seasoning ready

Wash the grass carp, buckle the gills on the face, cut it gently from the green line of the fish tail to the fishbone, then cut it along the back bone of the green line and stick it on the fish skeleton until it reaches the neck.

Turn the fish head around and cut it from the neck to the cervical vertebra (don't cut it)

Then turn back to the fish tail, stick it on the fish skeleton and row it on the belly of the white fish, and the right side is finished.

Now it's the left side. Cut a knife vertically from the green line of the cervical vertebra of the fish. (Don't cut it off) Stick it on the skeleton along the green line on the back and cut it to the tail of the fish. When you see the fish's belly is white, the fish's skeleton will separate after a few strokes.

The whole fish has been separated from the skeleton.

Remove the internal organs of the fish skeleton and scrape off a black film on the belly of the fish.

Cut off the fish head and cut your chin with scissors.

Rinse thoroughly with salt and cooking wine, then wipe with salt and cooking wine and marinate for five minutes.

Put it on the chopping block, absorb the water, and use a sharp knife to draw it obliquely into a diamond-shaped flower knife of about 1.2 cm. Draw straight, don't draw back and forth.

Knife method of drawing small diamond-shaped blocks with oblique flower knife

Sprinkle dry starch, try to stick starch on each diamond, then shake off the excess starch and loosen the pattern at the same time.

Prepare to start frying fish, then pour a wide oil in a hot pot, heat it, lift the upper part with your left hand, and the green line represents your right hand, and lift the fish tail (according to your convenience).

First, gently put the front of the fish into the pot, and clamp the fish with long chopsticks (pay attention to safety).

Pour the oil on the fish with a spoon, heat the fish evenly, fry it until it is slightly golden, take it out and put it on a plate (I like to fry it more crisply)

Fried fish head

Put the fish head away, and the fish eyes can be decorated with blueberries, grapes or other things.

In another pot, pour proper amount of oil into the hot pot, add minced garlic and stir-fry until fragrant, add tomato sauce and sugar, and push well.

Add clear soup, cooking wine, soy sauce and vinegar, bring to a boil, add water and starch, and evenly push out of the pot.

Pour the fish on the plate and add shredded onion and pine nuts.

It is delicious. Do it again.

Five, steamed grass carp

Material: grass carp1; The second section of green onions; 1 orange; Shred green and red peppers; Shred onion; Liquor; Salt; Steamed fish and soy sauce;

The practice of steaming grass fish:

Peel the orange and soak the orange peel in water for 5 minutes to remove the bitter taste of the orange peel.

Grass carp can be eaten quickly and steamed early if it is cleaned and crossed.

It's not easy to steam with a flower knife on the back.

Sprinkle salt on the belly of the fish.

The surface of the fish is smeared with white wine, which can take away the fishy smell when steaming.

Putting two pieces of green onions in the belly of fish can not only remove the fishy smell, but also prevent the fish from deforming during steaming.

At this time, the orange peel is soaked. Put a few pieces of orange peel in the fish belly.

Put some orange peels where you use the flower knife.

Put the fish in a plate, steam it over a high fire for 5 minutes, and then turn off the fire for 3 minutes.

Take the steamed fish out of the pot and pour out the juice inside. Sprinkle with shredded green pepper and chopped green onion.

Pour a proper amount of hot oil on the surface of chopped green pepper and onion, so that the fragrance of chopped green onion comes out.

Seasoned with steamed fish and soy sauce, you can move chopsticks.