Steamed grass carp:

① Preparation method: Wash the initially processed fish, dry the water, rub the inside and outside of the fish with 6 grams of salt, and rub it on the fish body Sprinkle some MSG and cooking wine, put green onion and ginger into the belly of the fish, put it in a steamer and steam it over high heat for about 8 minutes until it is cooked. Drizzle with sesame oil and coriander and place on the head and tail of the fish or on both sides of the belly and back of the fish.

②Features. This dish pays attention to heat, is light and delicious, and has a unique flavor.

③Technical key. Accurately control timing and firepower. If the firepower is small and the time is not enough, the fish will be fishy and undercooked; if the firepower is high, or if the time is exceeded, the fish will be seriously dehydrated and the meat will be old.

Braised grass carp

Ingredients: grass carp

Accessories: pork loin, mushrooms

Seasoning: onions, ginger, garlic, salt, White sugar, white wine, pepper, light soy sauce, wet starch, sesame oil, cooking oil

Method:

1. Remove the internal organs of grass carp, clean it, and cut into "wells" on the fish ", coat with salt and marinate for a while, wash the onion, ginger and garlic and cut into pieces, wash and cut the mushrooms into shreds, cut the pork tenderloin into shreds;

2. Put the pot on the fire and put it in Add a large amount of oil. When the oil is 60% hot, put the whole fish into the pot and fry until both sides are golden brown. Remove and drain the oil;

3. Set the pot on fire and leave remaining oil in the pot. Pour in Stir-fry minced onion, minced ginger, minced garlic, shredded mushrooms, and shredded pork. Add salt, chicken essence, sugar, grass carp, light soy sauce, pepper, and sesame oil. Simmer for a while, thicken the gravy, and serve.

Tips every day: When cooking fish, try to turn it as little as possible. To prevent the pot from burning, you can lift the pot and shake it gently so that the fish will not break easily.

Soft grass carp segments

Ingredients: *Middle segment of grass carp*1 pack of vermicelli*A little sesame oil

*Minced green onion, minced ginger, minced garlic, minced chili, dried shrimps 2 tablespoons of each seasoning

Seasoning: * 1 tablespoon of wine * 2 tablespoons of soy sauce * 4 tablespoons of sugar * 6 tablespoons of black vinegar * a pinch of salt and pepper * 6 tablespoons of water * too 1 tablespoon white flour

Method:

1. Cut the grass carp in half from the abdomen, cut each piece diagonally into 6 pieces, then marinate with a little wine and salt for 10 minutes.

2. Soak the vermicelli in cold water until soft, scald in boiling water until cooked, drain, mix with a little sesame oil and salt, and place on the bottom of the plate.

3. Boil the water in the pot, add onions, ginger, wine and fish fillets, cover the pot, turn off the heat, simmer for 4 minutes, take out and place on top of the vermicelli.

Heat the oil pan, sauté the shallots, ginger, garlic, chili and dried shrimps with 3 tablespoons of oil, add wine along the edge of the pan, add the seasonings and bring to a boil, pour it on the fish fillets, and finally Sprinkle some coriander and serve hot.

Cream grass carp

Ingredients: 1 grass carp, a little cream sauce, a little grated cheese.

Ingredients: fresh seasonal vegetables, flour, salt, pepper.

Method:

1. Remove the scales and bones of grass carp, and lightly marinate the cut meat with salt and pepper.

2. Dip the marinated fish in dry flour and fry in oil pan until golden brown.

3. Place the fried fish on the plate and pour the cream sauce on it. There is no need to fry the fish heads and tails, just add them directly.

4. Bake the fish until the cream sauce on the surface changes color slightly, then sprinkle with grated cheese, and continue baking until the cheese turns golden brown.

5. Arrange seasonal vegetables fried in butter around the fish, or add cabbage rolls.

Cooked grass carp

Ingredients: 1 grass carp, about 1 kg, appropriate amount of ginger slices, red dates, peanut oil, raw salt and other seasonings.

Preparation: Remove the scales of the grass carp, slaughter it, cut it into large pieces and put it in a clay bowl, then add the seasonings and cover it.

Casserole fish fillets

Ingredients: 8 taels of grass carp fillet (head or belly)

1 piece of stuffed cabbage (12 taels)

1 罽头(8 taels)

1/4 tael of dried golden needles

3 shiitake mushrooms

2 cups of frying oil

(1) 2 teaspoons salt

3 cups water

2 cups oil

Method: 1. Wash the cabbage, cut into large pieces, fry in oil until soft and place in a casserole middle.

2. Peel, wash and cut into 1 square inch cubes, fry in oil pan and put into casserole.

3. After soaking the golden needles and shiitake mushrooms, tie the golden needles into knots and shred the shiitake mushrooms.

4. Put the fish fillets, lily needles, mushrooms and ingredients (1) into the casserole and simmer for 30 minutes.

Grass carp in oil

Ingredients: 1 grass carp (1 catties)

5 green onions (shredded)

6 slices of ginger

1 teaspoon salt

6 teaspoons wine

6 tablespoons soy sauce

3 tablespoons oil

Method:

1. Remove the scales and gills of the fish, wash the internal organs, dry the water, put it on a plate and marinate it with salt and wine for 15 minutes, then wash it.

2. Place 6 slices of ginger on top, steam over high heat for 15 minutes and take out.

3. Sprinkle shredded green onion and soy sauce on the steamed fish and pour boiling oil over it

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Grass carp fillets with tomato sauce

Ingredients: 500 grams of grass carp meat and 50 grams of tomato sauce.

Excipients: Trace amount of citric acid, 10 grams of Shaoxing wine, 2.5 grams of refined salt, 20 grams of sugar, 0.5 grams of MSG, 50 grams of fresh soup, and 750 grams of cooked vegetable oil.

Production process

1. Select fresh grass carp fillets and cut them into 1 cm thick slices. Mix well with Shaoxing wine and refined salt. Dissolve the citric acid with appropriate amount of water.

2. Heat the oil pan to 60% heat, fry the fish until it turns yellow, then remove it.

3. Set the wok over medium heat, add 50 grams of cooked vegetable oil and heat it until it is 30% hot. Add tomato paste and stir-fry until the oil turns red. Add sugar, citric acid, and the fresh soup and mix well. Then add the fish fillets and coat with tomato sauce, remove from the pan and serve on a plate.