Ingredients: grass carp.
Accessories: Pork tenderloin, mushrooms.
Seasonings: onions, ginger, garlic, salt, sugar, white wine, pepper, light soy sauce, wet starch, sesame oil, cooking oil.
Steps: 1. Remove the internal organs of grass carp, clean it, cut it into tic-tacs on the fish, apply salt and marinate for a while, wash and mince the onion, ginger and garlic, wash and cut the mushrooms into shreds, and cut the pork tenderloin.
Shape into strips; 2. Put a large amount of oil in the pan and light it. When the oil is 60% hot, put the whole fish into the pan and fry until golden brown on both sides. Remove and drain the oil; 3. Set the pan to light the fire and leave the remaining oil in the pan.
Delicious braised grass carp Delicious braised grass carp (20 photos), add minced onions, minced ginger, minced garlic, shredded mushrooms, shredded pork and stir-fry, add salt, chicken essence, sugar, grass carp, light soy sauce, pepper, sesame oil, simmer for a while,
Thinly thicken the gravy and serve.
Features: Fresh color and strong flavor.
Ingredients for the second method: 10 pieces of waxed grass carp, 4 dried chili peppers, 10 Sichuan peppercorns, onions, ginger, garlic, soy sauce, a little chicken essence, 1 small garlic sprout. Steps: 1. Add an appropriate amount of oil to the pot and heat it until it is 70-80% hot.
, put the fish into frying, fry on both sides until golden brown and take it out; 2. Add Sichuan peppercorns and dried chili peppers and fry until fragrant, then add onion, ginger, garlic and fry with the fish. After the fragrance comes out, add a small bowl of water; 3. After boiling the pot,
Cover the pot and simmer over low heat; 4. When the soup is almost dry, add the garlic sprouts and chicken essence, stir well and take it out of the pot.
Tips: During the process of cooking fish, try to minimize turning. To prevent the pot from burning, you can lift the pot and shake it gently so that the fish is not easily broken.
Main ingredients: grass carp, pork cubes, mushrooms, green onion and ginger.
Accessories: steamed fish with soy sauce, salt, white wine, pickled pepper.
1. The weight of the fish should be controlled at about 600 grams. A volume of this size looks beautiful when placed on a fish plate, and the raw and cooked heat is easy to control. After cleaning the fish, spread lard (clear oil) evenly on both sides of the fish body.
It’s okay), and then dip it in a little white wine.
2. Prepare meat, onions, ginger and mushrooms.
3. Chop the prepared meat, onions, ginger and mushrooms.
4. Mix a little soy sauce, sesame oil, salt, minced ginger and shiitake mushrooms into the meat filling.
5. Putting the meat stuffing into the fish belly can not only make the fish taste fresher, but also prop up the fish belly, making the steamed fish plump.
6. Take a large piece of old ginger, cut the longest section into even and beautiful slender strips, cut the middle section of the green onion (the clear and white part, the same length as the ginger strips) into strips, spread it on the fish plate, and put the fish in it.
After serving, sprinkle some green onion and ginger shreds on the fish.
7. Be sure to put the fish into the pot after the water in the steamer is boiled (never steam the fish in cold water. The secret of many steamed dishes is to put the food into the pot to steam after the water is boiled); steam for 6-7 minutes.
Turn off the heat.
8. After turning off the heat, do not open the lid of the pot, and do not take the fish out of the pot. Use the residual temperature in the pot to "steam" it for 5-8 minutes and then take it out of the pot immediately. Then add the pre-prepared seasonings (soy sauce, vinegar, a little
Salt or no salt), pour all over the fish body without adding MSG in order to keep it light.
9. Sprinkle minced green garlic on the fish body, put oil in the pot, sauté the Sichuan peppercorns until fragrant, and add the pickled peppers.
Braid the red oil and pour the hot oil on top of the fish.
[1] Ingredients for method 2: One large grass carp is about two pounds and six taels, appropriate amounts of green onions, ginger slices, cooking wine, and soy sauce.
[2] Preparation: Kill the grass carp and clean it.
Then remove the head and tail of the prepared fish, cut lancets on the fish, then divide it into pieces of suitable size, soak and marinate with green onions, ginger slices, cooking wine, and soy sauce for 30 minutes.
Preparation: Turn on the heat, wait until the steamer is filled with steam, then put the fish into the pot.
Steam over high heat for eight minutes and then turn off the heat.
The fragrant steamed grass carp is ready.
Just one word: fragrant!
Method 3 Steamed Grass Carp Steamed Grass Carp Ingredients: onion, ginger, garlic, oil, pepper, salt, cooking wine, soy sauce, coriander, red pepper (shredded) Preparation: 1. Wash the grass carp first (buy live grass carp); 2
. Marinate the grass carp with cooking wine, salt and soy sauce for 30 minutes; 3. Shred the ginger, flatten the garlic, and put it into the belly of the fish; 4. Add water to the pot and bring to a boil, steam the marinated fish 8-
10 minutes (10 minutes for large fish, 8 minutes for small fish), do not rush to open the lid after steaming; 5. Heat oil in another pot, add shredded ginger, garlic, Sichuan pepper, and red pepper and stir-fry for a while 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.