For example, the following eating method, although the ingredients are simple, has a good taste and taste. It is crispy and delicious, and you can't bear to spit out the fish bones every time you eat it. It is very enjoyable to eat. Friends who like grass carp can try it.
Ingredients: grass carp 1 strip, ginger 1 piece, onion 1 small handful, 50g of white sugar, two star anises, 5g of pepper, 1 spoon of aged vinegar, 1 spoon of soy sauce, 1 spoon of soy sauce.
The detailed steps are as follows:
Step 1: Prepare a grass carp weighing 3 kg, clean it first, and get rid of the black film inside the fish belly, because these black films have a heavy muddy smell, scales and internal organs. When you buy them, you can ask the stall owner to help clean them up.
Step 2: After the grass carp is cleaned, take the fish head down and cook the soup. Cut the fish into small pieces. Each piece is cut into 1.5 cm, and put it in a big bowl.
Step 3: Prepare a piece of ginger, peel it, wash it, cut it into pieces, a handful of fresh onions, cut it into pieces, add it to a big bowl with fish pieces, add a little soy sauce, a little salt, not too much salt, add a little cooking wine, and marinate it evenly by hand for 20 minutes.
Step 4: Now mix the bowl of sauce, add about 50g of white sugar, 1 spoon of aged vinegar, 1 spoon of soy sauce, 1 spoon of soy sauce, some cooking wine and salt, and stir it evenly for later use.
Step 5: Prepare a pot, pour about 500 grams of clean water into the pot, add two star anises, cover the pot, adjust the fire to boil it, after boiling, pour in the bowl of sauce we just adjusted, boil it again while stirring, pour in 5 grams of pepper prepared in advance after boiling again, and then turn off the torch to take it out for later use.
Step 6: Start another pot, add a little more cooking oil, and when the oil is heated to 50%, turn it to medium heat, then put the marinated fish pieces in and fry them slowly. Don't flip them at will after putting them in, otherwise the fish pieces will rot. Fry them on medium heat for about 20 minutes, and then turn them to low heat for about 20 minutes.
Step 7: It's almost time. The fish pieces are fried until they are set and the surface is a little golden yellow. Take them out and control the oil for about three minutes. Then heat the oil again, put the fish pieces in and fry them again. This time, it will take a minute to fry them. Take the fish pieces out first and then turn off the fire.
Step 8: Take out the fish pieces, drain the oil, pour them into the big bowl of cooked juice, stir it slightly with chopsticks, let it be fully absorbed in the soup, and then smooth the fish pieces and soak them in the juice for about 10 minute.
Step 9: It's almost time to soak the fish pieces. Prepare a plate, put the fish pieces out and set them on the table to eat. This plate of sweet, sour, crisp and fragrant grass carp is ready. Friends who like it can try it. It's light and salty, slightly sweet and sour, crispy and appetizing. It's really delicious, and the fish bones are crisp. Chewing slowly is very fragrant. With two glasses of wine, the more you eat, the more you enjoy it.
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Only food and love can live up to; Eating is a kind of happiness, taste is a kind of interest, and cooking is a kind of happiness!
Hello everyone, I am Tietou, a Hakka man who loves to cook and cook!
There is no gorgeous language, no magnificent environment, and some are just steel-toed people who cook for their families with their hearts; Share with you detailed home-cooked recipes, Hakka food, home-cooked snacks, etc., and welcome your advice if there are any shortcomings! In the gourmet world, let's make progress together and cook more and more delicious food for our families.