1, fried grass carp

Practice: Clean grass carp, take out internal organs, chop off the fish head, and dig fish along the back with a kitchen knife. Cut the planed fish into pieces slightly wider than your fingers and put them in the pot. Slice ginger. Put the sliced ginger into the pot, sprinkle with pepper and salt, turn the fish and seasoning by hand until they are evenly mixed and marinate for about 30 minutes. Then put it in a pot and fry it.

Step 2 stew grass carp

Practice: cut onion and ginger into sections, prepare grass carp with star anise, pepper and dried pepper, wash, remove tendons from the body, cut six mouths on both sides of the fish, shred onion and ginger and put them into the passage, then put the excess onion and ginger into the body, sprinkle with salt, chicken essence and sugar, pour in cooking wine, and pour a little oil 10 minute, 30%. After the oil temperature rises, continue to stir fry.

3. Braised grass carp

Practice: Stir-fry pepper, ginger, aniseed, garlic and dried Chili in a pot, turn the fried fish in the pot to medium heat for a while, add cooking wine, vinegar, sugar, salt and soy sauce, and color according to personal taste. Then add water to fill the fish, boil it on low heat, and finally add the vermicelli onion and cook for 5 minutes.

Step 4 steam grass carp

Practice: Wash the fish first, then cook with ginger, onion, cooking wine and salt for 65,438+00 minutes, and steam in a pot for 65,438+05 minutes. Then sprinkle with spare shredded ginger and onion, pepper, add steamed fish with lobster sauce, and pour with cooked oil.

5. Cantonese fried grass carp

Practice: Absorb the water with kitchen paper towels, dip in salt, cornstarch and a little vinegar, soak thoroughly, prepare onion, ginger and garlic with oil for 10 to 15 minutes, put the fish in hot oil with low fire, add a little water into the bowl where the fish has just been loaded, mix well, and fry until golden, and cook the second side for 3 to 4 minutes.

6. Braised grass carp segments

Practice: Wash and chop the fish into cubes, add ginger, marinate with cooking wine for a while to remove fishy smell, put oil in the pot, add fish pieces to fry until golden on both sides, add a little onion and ginger to stir fry until fragrant, add soy sauce and a little vinegar to the pot, add a little cumin pepper, pour soy sauce, add garlic to simmer, and add two spoonfuls of sugar to collect juice.

7. Steamed grass carp with black bean sauce

Practice: Grass carp is eviscerated, and both sides are obliquely cut. Rub salt all over. Note: Use less salt. Then shred the ginger and put some in the fish head. Put some ginger in the belly of the fish, put some ginger on the fish, then boil the water in the pot, put the fish in when the water boils, steam for 10 minutes, and then uncover for 5 minutes. Use the steaming time to chop half a garlic, and a few onion segments can be cooked.

8. Five fried grass carp

Practice; Cleaning grass carp, and cutting into large pieces for later use; Add shredded ginger, chopped green onion, allspice powder, a little soy sauce, cooking wine and salt, mix well, and marinate for 10 minutes to taste; Heat the oil to 70% to 80%, dip the salted fish in raw flour and fry it in a pan; Drain the oil in the fish pieces; The oil in the pot is on fire, and then fry the fish pieces in the pot; Drain the oil again, and the fish pieces can be eaten after cooling!

9. Spicy grass carp

Practice: pat and chop ginger, pat and chop garlic, put knife flowers on both sides, then pour cooking wine and wipe it evenly, sprinkle with salt, wipe it evenly, drain the water slightly, then put oil in the pot to boil, then put grass carp in the pot and fry it until the surface is brown, and take out the oil control. Leave the bottom oil in the pot, then put the minced garlic, Jiang Mo and mustard tuber into the pot, add the bean paste 1 tablespoon, and stir-fry the red oil with low heat.

10, stewed grass carp

Practice: Wash the grass carp, and then cut it into pieces about 2 cm wide from the back. Do not cut off the fish belly. After grafting, sprinkle cooking wine and salt on the surface of grass carp and spread evenly. Slice ginger and onion, add soy sauce, cooking wine and vinegar, boil, add plenty of boiling water, cook for half an hour, then put fish, add salt, add coriander and garlic to taste!

1 1, grass carp with sauerkraut

Practice; After the grass carp is cleaned, remove the fish head, peel off the fish bones with an inclined knife, leaving clean fish, wash the fish with clean water, tilt the knife 40 degrees, and cut the fish from the tail with the blade facing the tail. Clean the sliced fish fillets with 1 tbsp salt, wash them with water into crystal clear fish fillets, and cook them in a pot.

12, steamed grass carp with chopped pepper

Practice: Wash grass carp and chop it into small pieces, then put it into a soup basin, add ginger slices, add 1 tablespoon cooking wine, add 1 teaspoon salt, stir well and marinate for a while. Then chop the millet pepper and red pepper together, pat the garlic flat and chop it, add oil to the pot and heat it, then add the minced garlic and stir-fry it over low heat.

13, grass carp and winter melon soup

Practice: fish scales, gills, internal organs, wash, and cut knives on both sides. Peel wax gourd, wash coriander and cut into sections. Wash and shred onion, ginger and garlic. Heat the pan, pour in peanut oil and heat it. Fry the fish on both sides until slightly yellow. Stir-fry ginger and shredded garlic, add clear soup and wax gourd slices, cook over low heat until the fish and melon are cooked and rotten, add refined salt, monosodium glutamate, coriander segments and sesame oil and push evenly.

14, home-cooked braised fish pieces

Practice: put the fish in a pot and fry it with 60% oil. Put a little salt in the pot, add garlic, ginger and millet pepper, add rock sugar, add onion, add a little soy sauce and add water to cover the fish. Cover the pot and stew for 10 minutes. When the water is only two-thirds, add grass carp to stew.

15, sweet and sour fish

The head, scales and internal organs of grass carp are removed, cleaned, cut in the middle along the back bone, fish on both sides are removed, and then sliced with inclined blades. Add cooking wine and marinate for 20 minutes. Beat the eggs into a bowl, add the dry starch and beat them into an egg paste. Now put it in the pot, sweet and sour.

16, exclusive spicy roasted grass carp

Grass carp, separate the fish and steak on both sides, and split the fish head in two. Wash the blood with clear water, feed it with ingredients, and let it stand 1 hour. Prepare all the ingredients and put whatever you want. Brush the baking tray with a little oil and add the submerged fish. 180 bake for 30 minutes.

17, home-cooked boiled grass carp

Practice: Wash the fish to remove the black film on the abdomen, remove the fishing line, cut the knife from the tail and remove the abdominal thorn. Fish fillets Chop fish bones, grab meat slices with marinated fish sauce and cooking wine, blanch vegetables with water, spread them on the bottom of the basin, stir-fry sesame oil and onion ginger in oil, add water, add fish bones, and add seasonings after boiling.

18, crispy fried grass carp slices

Practice: Wash the fish and cut it into small pieces. Add ginger, onion, garlic, starch, allspice powder, cooking wine, soy sauce and appropriate amount of salt for curing. When you come out of the oil pan, you can measure the oil temperature with chopsticks, put the chopsticks in the oil pan and bubble around, and you can start frying.

Stir the batter, add the right amount of water, a small amount of salt, and the salt must be less. Pick up the salted fish pieces with chopsticks, hang the batter and put them into the oil pan immediately.

19, convenient for boiled grass carp.

Practice: Cut the grass carp into pieces! Be sure to watch your hands when cutting! My knife is not very good. I'd better cut it as thin as possible! Slice lettuce and blanch it in water. All right! Stir-fry the sauce in oil, then add water, and I'll let go of the water! Put the fish fillets piece by piece, and put the fishbone first.

20, exclusive chrysanthemum grass carp

Practice: Kill the fish for later use, and remove the head and main bone. Cut the knife at an oblique angle of 35 degrees to avoid damaging the fish skin, cut it into five pieces, and then cut it into strips with a horizontal knife for later use. Pat ginger and onion loosely, pour in cooking wine and a little salt for later use, and then fry them in a pan until cooked.

2 1, exclusive potted grass carp

Practice: Kill the grass carp and cut it into strips. Add a lot of salt and white wine to the basin and stir it a little, then rinse it with clear water and drain it for later use. Put the fish pieces in a new pot, add salt, pepper and white wine to taste, and then add a proper amount of cornflour and mix well. Heat vegetable oil in a clean pot, fry the fish pieces until they are solidified and cooked, then pour out and drain the oil.

22. Steamed grass fish maw

Practice: wash and drain the grass fish belly; Make a few cuts on the thick back of the fish with a knife, evenly spread a little salt on the fish and marinate for 30 minutes; In the process of pickling fish, the green onions and ginger are shredded, and the finger peppers are cut into rings; After the fish is salted, spread ginger, onion and pepper rings; Boil water in the pot, put the fish in after the water boils, cover the pot and steam for 10 minutes; Sprinkle with steamed fish sauce and hot oil.

23, handmade grass fish balls

Practice: cut the fish into 2 sides, cut it well and remove the fishbone. Chop the meat with a cooking machine or knife, put it in Jiang Mo, add salt, pepper, white wine, eggs and starch, stir and keep beating, and put it in a pot with cold water for about 5 minutes.

24. Fish balls, fish heads and tofu soup

Practice: one grass carp, remove the head and tail and leave the middle section, and treat the head and tail to drain the soup. Let's make fish balls first. Peel the middle part of the fish, coat it with black film, slice the outer layer of the big bone, remove the big bone, chop the fish slices, or beat them into paste with a blender. Chop the onion and ginger, and separate the protein, leaving only the protein. Beat the egg whites into fine foam with a blender, and then boil them in boiling water.

25. Grass carp soup

Practice: fry a poached egg with a little oil, and then fry the fish. I put ginger under the fish. Add some water, and the soup will be white after boiling for five minutes. Sprinkle with salt and pepper. I didn't pat chestnuts when I put them in, but sprinkled garlic leaves and boiled them a little.

26, not spicy version of pickled grass carp

Practice: add salt, egg white, cooking wine, starch and white pepper to the cut fish fillets and marinate for 10 minute. Stir-fry onion, garlic and ginger in a hot pot, and then stir-fry sauerkraut for 3 minutes. Add the fish head and bones and stir-fry for 3 minutes. Put the fish fillets piece by piece, don't stir them, then season them with onion, white pepper and chicken powder, and then take them out of the pot. Delicious fish with Chinese sauerkraut is ready.

27, chopped pepper spicy braised grass carp

Practice: put oil in the pot and saute ginger slices. Add fish pieces and fry them. Fried, the fish skin is wrinkled. Put the cooking wine. Put soy sauce and chopped pepper. A little water, a little sugar and a little salt. Cover the pot and bring to a boil. Continue the fire for 3-5 minutes.

28. Spicy boiled grass carp

Practice: Wash the fish and marinate it with some potato powder, salt and cooking wine. You can also add some shredded ginger bean paste to prepare the required ingredients. Add more oil, turn off the heat when the oil is cooked, add dried peppers and prickly ash and stir-fry until fragrant, then add fish seasoning and stir-fry over low heat. This stir-fry is very important, so we must stir-fry the fragrance slowly with a small fire.

29. Ciba grass carp

Practice: cut grass carp into pieces. Slice ginger, onion and garlic, marinate with all seasonings, and freeze in the refrigerator for more than seven days. After natural thawing, put the ingredients attached to the fish into a bowl for later use. Fry the fish pieces over low heat until golden brown. Stir-fry the ingredients in another pot, add appropriate amount of water and bring to a boil. Add fish pieces, stew for a minute or two, spray a few drops of white vinegar to enhance fragrance, and sprinkle with chopped green onion!

30. Stewed tomatoes with grass carp

Practice: Grass carp is cleaned and cut into small pieces. Mix the salt with the flour. Dice or dice tomatoes, put oil in medium heat, turn off the heat when the oil is hot, put the salted fish down and fry until golden, and drain. Add a little oil, stir-fry ginger and tomatoes, add fried fish pieces, and add boiling water to just drown.

3 1, Xiangtan boiled live fish

Practice: Cut the live grass carp clean and wash it. Cut pepper and green pepper, slice ginger and garlic, wash perilla, and fry fish until cooked. Put oil in a hot pot and the oil will smoke. Add fish, salt and water just before the fish, cover the pot, cook ginger slices over high fire, and continue to cook over high fire until the water turns milky white. Add perilla, after perilla withers, add chopped green onion, cover the pot and cook for half a minute, then take out the pot.

32, fragrant pickled grass carp

Practice: Wash the grass carp, remove the head and tail, and then slice the fillets at the tail along the upper and lower parts of the fish bones. Cut the roof in half, cut the fish bones into small pieces and put them on a plate for later use. Cut the fish into small pieces, the thinner the better. Put a spoonful of salt into the sliced fish fillet, add water and gently rub it with your hands. This is the first time. Wash it several times continuously until the water becomes clear.

33. Cook grass carp at home

Practice: Slice grass carp, marinate dried peppers with cooking wine, salt and white pepper in advance, cut them with scissors and soak them in water for later use.

Prepare seasoning, shred lettuce in advance, stir-fry rapeseed oil, pepper and soaked red pepper in the pot at the bottom of the basin, take out, cook the fish fillets for about 5 minutes, and pour them into the pot. Pour the previously fried pepper and pepper on the fish, and heat the rapeseed oil and pour it on it!

34. Fried grass carp slices

Practice: Cut grass carp into pieces, drain water, add appropriate amount of salt and starch, and marinate for about 20 minutes. Prepare the ingredients, obliquely cut the garlic seedlings, cut the peppers into sections, mince the ginger and garlic, put oil in the pot, twice as much as usual, and add a little salt. The pot is hot, fry the fish piece by piece with chopsticks.

35. Stewed grass carp

Practice: buy fresh grass carp and slaughter it, remove scales, viscera, fishing lines and gills, and rinse it with running water and blood. Cut flowers on both sides of the fish back with a knife. Cut appropriate amount of shredded ginger and onion, then pour appropriate amount of cooking wine and stir well. Then put it in water for stewing.

36. Grass carp with fat intestines and blood

Practice: Slaughter the fish, chop off the fish head and cut it in half, cut the fish into strips, put it in a basin, add salt, cooking wine, pepper, egg liquid and dried starch, and let it stand for 10 minute; Duck blood is cut into strips about 8 cm long and 1 cm thick; Braised pork intestines are cut into strips about 8 cm long and 1.2 cm wide.

Add watercress, ginger slices, shallots and green peppers, stir-fry until the fragrance is colored, add fresh soup, add fragrant water fish hot pot ingredients, add dried duck blood bean curd strips, add cooking wine, cook until it is mature, take it out and put it in a hot pot basin. Add fish sticks and pickled sausage sticks, add cooking wine, pepper and special Chili oil, cook until the fish sticks are cut, add monosodium glutamate and chicken essence, push them evenly, put them in a pot, and take them out in an alcohol stove.

37. Grass carp vermicelli

Practice: cut grass carp into long squares 3 cm long and 2 cm square. Cut the vermicelli into strips 5 cm long and 2 cm wide, wash off the sour taste with warm water first, and then rinse it with clear water; Wash the pickled cabbage and cut it into powder for use. Heat the wok, put the oil in a sliding pan, add the cooked lard and heat it to 70% heat.

Stir-fry the onion and ginger slices, then fry the fish pieces to both sides of the pot, cook the yellow wine, cover the pot and simmer over low heat. Add soy sauce and sugar, cook until the color is the highest, add clear water, boil over high fire, cook for about 5 minutes, add chopped pickles, vermicelli and monosodium glutamate until the soup is thick, and sprinkle with green garlic.

38. Braised whole grass carp

Practice: Wash the fish, cut into pieces, add shredded ginger, add a little salt (the pickles I used are salty enough, so reduce the salt), cook wine, half an egg white and starch and mix well for 20 minutes. Cool the oil in the hot pot. When the oil emits a small amount of smoke, add the fish pieces one by one with chopsticks, and turn them 1 2 times on the way. Boil it all in a pot.

39. Spicy grass carp

Practice: Heat the oil in the pot, fry the fish on both sides and put the fish aside. Add Zanthoxylum bungeanum and dried capsicum, stir-fry with onion, ginger, garlic and fish, and add a small bowl of water after fragrance. After boiling, cover the pot and simmer. When the soup is almost dry, add the garlic sprout and chicken essence, and stir well before serving.

40. Dry-roasted grass carp

Practice: cut grass carp in half, remove the bones, just like cooking live fish in water, then cut the fish fast, cut the tail and bones fast, and cut the fish head in half. Put the fish and bones in the pot and sprinkle with soy sauce.

It is more beautiful to put the fish head on it. Finally, sprinkle with fried pepper, red pepper, sugar and drop some oil. Cook directly in the pot, and sprinkle with monosodium glutamate when cooked.

4 1, roasted grass carp with plum juice

Practice: Mix plum sauce with bean sauce, soy sauce, sugar and garlic. Add a little salad oil to the pot, then add grass carp slices and fry until golden brown. Then add the prepared sauce and cook until it is delicious.

42. Steamed pomfret tail with sauce and pepper.

Practice: the tail phosphorus of mandarin fish is removed, washed and trimmed. Wash pepper, cut diagonally, and shred ginger. Mix pomfret tail with raw flour, soy sauce, white sugar, pepper, soy sauce, cooking wine, salt and peanut oil. Steam for ten minutes.

43, bad spicy grass carp

Practice: first remove scales and gills from the fish, scrape off the mucus layer on the fish skin, draw a few crosses on both sides of the fish, be careful not to be too deep, and shred the ginger and garlic for later use. Rub salt and a little soy sauce on the fish, put a little shredded ginger and garlic in the stomach and mouth, and marinate for 10 minutes to taste. Fried fish: put oil in the pot.

Only when the oil exceeds the fish body can the fish be fried evenly. Add oil when the fish is six layers hot, fry the fish until golden brown, remove and drain the oil for later use. Put a little oil in the pot, heat it, add onion, ginger, garlic and pepper, stir-fry until fragrant, then add chopped pepper and stir-fry until boiling.

44. Beer grass carp

Practice: Slaughter grass carp, put it on a straight knife, cut it into pieces, color it with soy sauce, and pickle it with onion and ginger. Then fry at high temperature until crispy outside and tender inside. Stir-fry ginger and garlic slices in clear oil and red oil, add bean paste and stir-fry until fragrant, then add pepper and stir-fry until fragrant.

Then pour in the beer, add the stock, fragrant leaves, star anise, onion and fried grass carp slices. Season properly first, then simmer 15 minutes, and then season. Take out the pot.

45. Spicy grass carp slices

Practice: Grass carp is cleaned after descaling and viscera removal, the head and tail are cut off, the fish is sliced, and then the fish is cut into small pieces. Add shredded ginger, pepper and dried Chili, then add yellow wine and salt, stir gently and evenly, and marinate to prepare some onions, ginger, garlic, pepper and dried Chili. Put oil in the pan, and when the fire is 70% hot, fry the fish pieces until they are golden and crisp on both sides.

Take it out for use. Stir-fry shallots, ginger, garlic, pepper and dried peppers in oil at the bottom of the pot, and pour the spicy spices of pickled fish into the pot to stir-fry the fragrance. Pour the fried fish back into the pot, add yellow wine, soy sauce and sugar, stir well, add a few drops of vinegar to the pot before taking it out, and sprinkle some fried white sesame seeds to enhance the flavor of the fish pieces.

46. Squirrel grass carp

Practice: when the main bone is removed, the knife and the fish form a 30-degree oblique angle, and the fish is sliced slowly. When the main bone is removed, the tip of the knife rises. Then, cut the fish with a flower knife, and put the fish in the freezer for freezing 10-20 minutes. This fish is not easy to fry. Then, cross-cut, hold the fish with your fingers, cross-cut the knife, reach the fish tail, slant the fish tail, and then cross-cut the flower knife. Cook in a pot.

47. Stewed tofu with grass carp

Practice: Choose a live grass carp weighing more than 2 kg, let the fish stall slaughter it for you, and take it home and wash it inside and outside. Cut off the fish head and tail with a sharp knife, only take the fish body and cut it into pieces with the width of 1.5 cm-2 cm. Then divide each fish in two and cut it into fish strips. Pour in appropriate cooking wine and salt and marinate for 15 minutes.

Put more oil in the pot, because the fish needs to be fried. At the same time, throw a few slices of ginger in and put the fish sticks in the pot. First big fire, then small fire, fry the fish skin until crisp and golden.

48. Hay fillets

Practice: Wash grass carp and cut into pieces. ; Marinate grass carp with cooking wine, salt and pepper for half an hour. Mix the pickled grass carp with raw flour and fry until cooked. Heat the wok with a little oil, stir-fry shallots and ginger slices.

49, tomato squirrel grass carp

Practice: Wash fish scales, gills and internal organs with clear water. Cut the fish head together with the pectoral and abdominal fins, then cut the fish head together with the lower jaw, divide the fish head in two, and make tomato squirrel fish with a knife; Gently pat, remove the sides of the fish and remove the fine spines on the chest.

The fish tails are connected, the wide wheat ear flower knife is used to apply fish noodles, and Shao wine is matched with fish heads. Marinate with refined salt, dice all shallots, mushrooms, magnolia slices and carrots, blanch in boiling water, put peanut oil in a wok, soak fish heads and fish in refined powder when the fire is 70% to 80% hot, drag them in egg yolk to make them squirrel-like and fry them until golden brown; Take it out and put it in a fish dish.

50. Sweet and sour grass carp

Practice: shred tomatoes, mushrooms and onions; Cut ginger slices and garlic slices on the surface of grass carp with a cross knife, then mix in soy sauce, starch, salt and half an egg liquid, and marinate for 10 minute. Put the fish in the oil pan, fry until golden brown, scoop up a little oil in the oil pan and saute the chives and ginger; Add tomatoes, stir-fry over low heat until the juice comes out, add onions, mushrooms and green beans, and boil the salt in water.