Accessories: pork tenderloin and mushrooms.

Seasoning: onion, ginger, garlic, salt, sugar, white wine, pepper, soy sauce, wet starch, sesame oil and edible oil.

Steps:

1. Wash grass carp, cut into tic-tac-toe, wrap in salt and marinate for a while, wash onion, ginger and garlic and cut into powder, wash mushrooms and shred pork tenderloin;

2. put a lot of oil in the pot and light it. When the oil is 60% hot, fry the whole fish in a pot until both sides are golden. Take out and drain the oil.

3, sit in the pot and ignite, there is oil left in the pot.

Delicious braised grass carp

Delicious Braised Grass Carp (20 strips)

Add chopped green onion, Jiang Mo, minced garlic, shredded mushroom and shredded pork, stir fry, add salt, chicken essence, sugar, grass carp, soy sauce, pepper and sesame oil, stew for a while, thicken and take out.

Features: strong color and fragrance.

Exercise 2

Ingredients: dried grass carp 10, 4 dried peppers, pepper 10, onion, ginger, garlic, soy sauce, a little chicken essence, and garlic seedlings 1.

Steps:

1. Add a proper amount of oil to the pan, heat it until it is 70-80% cooked, and fry the fish until both sides are golden.

2. Add pepper and dried pepper to stir fry, then add onion, ginger, garlic and fish to stir fry, and add a small bowl of water when fragrant;

3. After the pot is boiled, cover the pot and simmer on low heat;

4. When the soup is almost dry, add the garlic sprout and chicken essence, and stir well before eating.

Tip: In the process of cooking fish, try to minimize turning. In order to prevent the pot from being smashed, you can gently shake the lid of the pot, so that the fish is not easy to break.

Ingredients: grass carp, pork, mushrooms, onions and ginger.

Accessories: steamed fish and lobster sauce, salt, white wine and pickled pepper.

1, the weight of the fish is controlled at about 600g, and the volume of this size, put in a fish dish, looks beautiful, and the temperature of raw and cooked is easy to grasp; After cleaning the fish, spread lard evenly on both sides of the fish (clear oil is enough), and then dip it in a little white wine.

2. Prepare meat, onions, ginger and mushrooms.

3. Chop the prepared meat, onion, ginger and mushrooms.

4. Mix minced meat with a little soy sauce, sesame oil, salt, Jiang Mo and minced mushrooms.

Putting the meat stuffing into the fish's stomach can not only make the fish taste fresher, but also support the fish's stomach and make the steamed fish fuller.

6. Take a large piece of old ginger, take the longest section and cut it into uniform and beautiful slender silk. Cut the onion in the middle (the unclear part is as long as ginger), spread it on a fish plate, and then sprinkle some shredded onion and ginger on the fish.

7. Be sure to put the fish in the pot after the boiler boils (never steam the fish in cold water. The secret of many steamed vegetables is to boil water and steam it in a pot. Steam for 6-7 minutes and then turn off the heat.

8. Don't open the lid after turning off the fire, the fish won't come out of the pot. Steam for 5-8 minutes by using the residual temperature in the pot, then take out the pot immediately, and then spray the prepared seasoning (soy sauce, vinegar, little salt or no salt) on the fish. In order to be light, you can't put monosodium glutamate.

9. Sprinkle minced onion and garlic on the fish, put oil in the pot, saute pepper and add pickled pepper. Fill the red oil and pour the hot oil on the fish. [ 1]

Exercise 2

Ingredients: grass carp 1 contract 2 kg 62 Liang, onion, ginger, cooking wine, soy sauce. [2]

Preparation: Slaughter the grass carp. Then, remove the head and tail of the cleaned fish, cut off The Lancet from the fish, divide it into pieces of appropriate size, and soak it in onion, ginger, cooking wine and soy sauce for 30 minutes.

Production: fire, after the steamer is inflated, put the fish into the pot. Turn off the heat after steaming for eight minutes. Delicious steamed grass carp is out of the pot. Just one word: Xiang!

Exercise 3

Steamed grass carp

Steamed grass carp

Ingredients: onion, ginger, garlic, oil, pepper, salt, cooking wine, soy sauce, coriander and red pepper (shredded)

Making:

1. Wash the grass carp first (buy live grass carp);

2. Marinate grass carp with cooking wine, salt and soy sauce for 30 minutes;

3. Shred the ginger, pat the garlic flat and put it into the fish belly;

4. Add water to the pot and bring it to a boil. Steam the salted fish for 8- 10 minutes (big fish 10 minutes, small fish for 8 minutes). Do not cover it after steaming.

5. Add oil to another pot and heat it. Add shredded ginger, shredded garlic, shredded pepper and shredded red pepper, stir-fry and turn off the heat.

6. Take out the steamed fish, sprinkle a little coriander on the steamed fish and then pour it on the fish.