Five ways to make grass carp

The first braised grass carp

Materials

(1) fresh grass carp a weight of about 1 kg or so, (2) green onion, shredded ginger, (3) cooking wine, sugar, chili powder, pepper powder, salt, soy sauce, (4) cornstarch, canola oil

Practice

I, The grass carp will be cleaned and cut into about three centimeters of the roll, put a clean pot spare;

Second, the ingredients in the (2), (3) in all the things into the dosage according to personal taste, and then cover the marinade for about 5 hours,

Third, take out of the pot of ginger and scallion, put a clean bowl spare;

Fourth, the pot into the appropriate amount of canola oil, burn until 80% of heat, then the canola oil. Burn to 80% heat, will be wrapped in starch fish pieces in turn into the pot, deep-fried to both sides of the golden brown, take a clean plate into the standby;

5, with the residual oil in the pot will be just a small bowl of ginger and scallion into the stir-fried to the warped yellow, pour into the appropriate amount of water, and then put the fish pieces in turn, when the soup collection to almost dry when the heat, the pot out of the plate can be.

Tips

Wash the fish with a little vinegar on the fish, so that the fish scales are easy to remove, and the fish body is not slippery and good to wash;

Before frying the fish, be sure to mix a small amount of cornstarch, so that it will not stick to the pan.

The second boiled grass carp

Materials

Grass carp, green onions, ginger, chili peppers, peppercorns

Practice

1, the head of the fish, the fish tail cut off. Fillet the fish into slices and marinate the sliced fish with salt, cooking wine, ginger and rice for 15 minutes.

2, processing seasoning it: green onion cut into sections. Ginger is divided into two halves, half shredded, half sliced, shredded is to do stir-fry ingredients, sliced is to cook with the fish. The chili pepper should be red to feel the drops, and it is very spicy.

3, put the pot on the fire with water into the fish head and tail, fish skin, onions, ginger, cooking wine into the sliced fish. It is good to open the pot.

4, another pot, millet pepper, pickled ginger, pickled beans, onion, ginger and garlic, chili peppers, peppercorns into the frying pan stir fry, poured into the fish pot that is completed. Done, look at the finished product it ~

The third steamed grass carp

Materials

Shredded green onion a little, shredded ginger a little, intend to two petals, 2 teaspoons of steamed fish edamame, oil 5ml, pepper a little, a little salt, cooking wine 2 teaspoons

Practice

1, the first fish marinated in cooking wine and salt for 30 minutes.

2. When the water boils, steam the fish in a pot for 8 minutes. Remove from the pan and pour out the water on the plate.

3. Add shredded green onion and ginger, and pour in steamed fish edamame. Note: Be sure to pour against the side, not directly over the fish. Continue steaming on the pot for 5 minutes.

4, another pot of oil, hot, add a little pepper. When the peppercorns turn black, turn off the heat.

5. Sprinkle a little cilantro on the steamed fish, then pour step (4) on top and you're done.

Tips

1, steamed fish edamame should not be poured directly on the fish.

2, do not put the green onion and ginger first.

The fourth sweet and sour grass carp

Materials

Half of the large head of grass carp, shiitake mushrooms, eggs, green peas, onions, tomatoes, ginger, garlic, soy sauce, tomato sauce, sesame oil, vinegar, cornstarch, salt, sugar

Methods

1. tomatoes, shiitake mushrooms, onion shredded; ginger and garlic sliced

2. . cut a cross knife on the surface of the grass carp, put soy sauce, cornstarch, salt, half an egg mixture and mix well, marinate for 10 minutes

3. the fish into the frying pan, deep fry until golden brown, remove and drain the oil

4. a little oil in the pan, the onion and ginger burst incense

5. put the tomatoes, stir fry on a low heat until juices

6. put the onions, shiitake mushrooms, green peas, salt, slightly stir fry

7. Put a bowl of water to boil (put more)

8. Put the appropriate amount of tomato sauce, sugar, vinegar and boil

9. Finally, water starch thickening. Pour the soup on the fried fish can be

The fifth kind of tomato sauce grass carp fillets

Materials

Main ingredient: grass carp meat 500 grams, 50 grams of tomato sauce. Trace of citric acid, 10 grams of wine, 2.5 grams of refined salt, 20 grams of sugar, 0.5 grams of monosodium glutamate, 50 grams of fresh soup, 750 grams of cooked vegetable oil.

Practice

Select fresh grass carp fillets cut into 1 cm thick slices, and Shaoxing wine, salt mix, citric acid with the right amount of water to dissolve.

2, frying pan burned 60% hot, under the fish fried to yellow when fishing.

3, frying pan on medium heat, under 50 grams of cooked vegetable oil to 30% heat, put the tomato sauce stir-fried until the oil was red, and put sugar, citric acid, fresh soup push well, and then put into the fish wrapped in tomato sauce, pan pan serving.