Introduction and characteristics of braised grass carp

After buying a large grass carp, cut it into several parts and cook them separately. You can eat them from scratch, frying, roasting, boiling and boiling. many times. First, use the fish head to stew a pot of thick and white fish head vermicelli soup, then cut half of the fish body into pieces, fry it in a pan, and make the Shanghai five-spice smoked fish that everyone loves, with half of the fish body left. Sliced ??into fish fillets and boiled in water, the result is a tender and refreshing fish fillet with scallion oil. Today, I use the last remaining fish tail to make a typical local dish - braised fish in water. This is the method of fish in traditional Shanghai cuisine. The masterpiece, the signature dish of our restaurant in the past, is rich in oily red sauce, salty, sweet and tender.

Category tags: Home-cooked recipes

Taste of dishes

Fragrance

Main crafts

Stew

Time required

30-45 minutes

Production difficulty

Normal

Ingredients details

An appropriate amount of grass carp tail segments, green onions and ginger slices

1 tablespoon cooking wine 1 tablespoon dark soy sauce

1 tablespoon light soy sauce 1 tablespoon of sugar

Detailed steps for braised in water

1. Wash the tail section of grass carp and wipe dry the surface moisture.

2. Follow the Cut the fish tail into 4-5 knives;

3. Heat the oil pan, add the fish tail arranged in a fan shape, fry until golden brown, turn over carefully and fry the other side until golden brown;

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4. Add green onions, ginger slices, seasonings and appropriate amount of water and bring to a boil;

5. Turn to medium heat and simmer for 5-10 minutes, until the fish is flavored and the soup thickens.