Materials: grass carp head 1, grass carp tail 1, 2 onions, 2 ginger, and green garlic 1.

Accessories: (1) 3 tbsp soy sauce, 1 tbsp cooking wine (2) 2 tbsp soy sauce, 2 tbsp sugar, 1 tbsp cooking wine, 1 tbsp sauce color, 1/2 tsp salt, a little pepper and 1.

Teach you how to do chin stroke, how to do chin stroke is delicious 1. Wash the head and tail of grass carp, cut them in half respectively, add seasoning (1) and marinate for 10 minutes.

2. Stir-fry shallots and ginger slices in 5 tbsp oil, and take them out when they are browned, then add fish heads and fish tails to fry on both sides, and add seasoning (2) and 1 cup of water 10 minute.

3. Cook until it tastes delicious. When the soup is slightly dry, sprinkle with shredded green garlic and serve.

Tips:

1. If you bring a fish head for chin stroke, you can only use grass carp; If you just cook the paste, you can also use silver carp, but the meat quality is not as good as grass carp.

2. The sauce color in the seasoning is to add color, because the soup of Jiangsu and Zhejiang cuisine is deep and thick; Don't add it if you don't have time, or use black soy sauce.

The method of stewing chin is introduced in detail.

Cuisine and its efficacy: Zhejiang cuisine

Materials for making braised chin:

Material: grass carp chin 6 pieces.

Accessories: 2 chopped green onion, 1 garlic sprout.

Teach you how to cook braised chin, and how to cook braised chin is delicious.

1) Wash chin, chop onion and slice garlic;

2) Heat the wok, fry the onion and garlic in oil, add wine, soy sauce, vinegar, sugar and pepper, cook in two cups of water for 8 minutes, thicken, pour in sesame oil, and enlarge the garlic seedlings, and serve.