A grass carp, peppercorns, coriander, green onions, ginger and garlic.

Working method

1. Heat oil in a pan, add onion, ginger and garlic into the pan, add fish into the pan and stir-fry on both sides.

2. Add salt and water. If you like soup, add more water.

3. After boiling the pot, reduce the heat for 20 minutes and remove the diced coriander or chives from the pot.

4. If you like to add garlic, you can add more when stewing fish. When stewing fish, add ginger slices, garlic, and coriander in the pot to remove the fishy smell. Never add vinegar to affect the taste.

Home-style stewed grass carp

Ingredients

Grass carp, onions, garlic, soy sauce, vinegar, peanut oil, star anise, and Sichuan peppercorns.

Working method

1. Clean the grass carp and control the water.

2. Dip the fish with a little starch.

3. Put it in the pot and fry both sides of the fish until golden brown.

4. Pour a little peanut oil into the pot, heat it to 60%, add star anise, Sichuan peppercorns, green onions and chilies to make it fragrant.

5. Add 5 ml soy sauce and 500 ml water and bring to a boil.

6. Put the fried fish into the pot, add 2ml vinegar, simmer over low heat for three minutes, then simmer over low heat for 12 minutes to collect the juice.

7. Add salt and serve on a plate.

Stewed grass carp method 2

Stewed grass carp with tofu

Ingredients

1000g grass carp, 250g tofu, scallions, ginger, 2 aniseed , dried chili pepper, 2 spoons of white wine, 2 spoons of vinegar, 1 spoon of sugar, salt, light soy sauce.

Working method

1. After the fish is cleaned at the market, go home and continue washing.

2. After cutting the fish into sections, put cold oil in a hot pan and fry it. Don't shovel, shake the pan so it cooks evenly.

3. Sauté onions, ginger, fennel and meat (added or not) in the pot. Put the fish into the pot, add white wine, then add water, soy sauce, salt and other seasonings.

4. Finally add tofu and simmer for 20 minutes.

Tips

Rub ginger slices on the pan before frying the fish so that the fish will not stick to the bottom of the pan! It is better to use white wine than cooking wine.

Stewed grass carp soup

Ingredients: 1 grass carp

Seasoning: a little salad oil, appropriate amount of salt.

Working method

1. Remove fishy tendons. Make a slash across the back of the fish under the head, and then slash across the back near the tail. You will see a small white spot on the dark red fish in cross section. Use your fingernails to pinch the white spots and slowly pull out the white tendons. You can also tap the back of the fish with the back of the knife when pulling, which will make it easier to pull out. You can also cut the fish into segments. You can see white spots in each segment, and you can easily pull out the white tendons.

2. Put a little oil in the pot and fry the fish over high heat. No need to cook.

3. Turn over and fry for 1 minute. It doesn't matter if the fish skin is rotten.

4. Add warm water without fish and bring to a boil over high heat. Cream color will appear after a while. Skim off any floating foam.

5. If the time is short, continue to cook on high heat, there will be a thick milky white color in about 10 minutes. If you have plenty of time, simmer over low heat for a longer time and watch the soup thicken.