Seasoning: 8 grams of salt? Onion 15g ginger 10g garlic (white skin) 5g cooking wine 20g pepper 2g? White vinegar 15g sesame oil 2g.
1, grass carp scales, viscera and gills, washed;
2. Draw a chessboard knife on the back of the fish and use it after drowning;
3. After the oil is hot, add onion, ginger and minced garlic to stir fry, add clear soup, cooking wine and pepper to boil;
4. Put the fish into the pot, boil it, and then simmer for 10 minute;
5. Add shredded onion, parsley and white vinegar, and serve;
6. Add sesame oil to the pot, heat it and pour it on the fish.
Grass carp 1 kg, perilla leaf 1, garlic, ginger, onion, star anise 1, oil, soy sauce and salt.
1. Wash the grass carp and cut it into pieces (I asked the seller to cut it for me again, so I can use it when I go home to wash it). Wash the perilla leaves and onions, and peel the garlic.
Stir-fry the fish in oil slightly to prevent the fish from scattering when stewing, and then put it on the plate.
3. Heat the oil pan, fry garlic, ginger and star anise in the pan, then add some water and put the grass carp in the pan.
4. Put a little salt and soy sauce, simmer for about 15 to 20 minutes, and turn the fish in the middle.
5. Finally, put the perilla leaves and onion strips, cover the lid and serve in two or three minutes.
Fresh grass carp 1 strip 1.6 kg, Yellow River beer 1 can, starch, salt, sugar, black pepper, onion, red pepper, tomato sauce, soy sauce and water. Kitchen paper 1 sheet.
Practice: 1. Wash grass carp, carefully remove the black film in the belly of the fish, and pull out the fishy tendons on both sides of the fish.
2. Cut evenly on both sides of the fish.
3. Wrap the fish in kitchen paper to absorb the water on the surface.
4. Put it in a plate, sprinkle with dry starch and spread evenly. Add salt, sugar, black pepper, onion, red pepper, soy sauce and water into a bowl and mix well.
5, pour oil in a hot pot, small fire, when 40% to 50% hot, fry the fish on both sides with small fire, this process can not be urgent.
6. After frying, pour the sauce into the fish pot. Boil it over medium heat and put some ketchup on the fish. The time is five minutes.
7. Pour in beer and simmer 10 minutes. Sprinkle some coriander after cooking.
Raw material: one grass carp.
Ingredients: onion, ginger, garlic, soy sauce, cooking wine, vinegar, salt, monosodium glutamate, edible oil, pepper and aniseed.
working methods
1. Wash the fish, gut it, cut off the head, pat the back of the fish, take out the fishing line, punch a flower knife and cut it into sections;
2. Cut the onion and slice the ginger;
3. Add chopped green onion, ginger, garlic, soy sauce, cooking wine, vinegar, salt, monosodium glutamate and pepper to make a bowl of juice;
4. The wok is on fire. When the wok is hot, add oil, stir-fry aniseed, fry the fish in the wok until cooked, and pour the prepared bowl of juice;
5. After the pot is boiled, simmer for 25-30 minutes to thicken the soup.