The practice of stewing grass carp ?
The ingredients are divided into two parts, the first part: onion and ginger shredded, standby
The second part: onion and ginger cut into segments and slices, star anise, peppercorns, dried chili peppers ready
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Grass carp is washed, removed from the body of the sinews and threads, the fish on each side of each of the six slashes, onion shredded, ginger shredded into the road, and then put the excess of the onion and ginger into the body, sprinkled with salt, chicken broth, sugar. Drizzle with cooking wine, marinate for ten minutes
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Pour a little oil in the pot, thirty percent heat when adding onion ginger anise, pepper, dry chili.
When the oil temperature rises, keep stirring.
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When the aroma bursts out, will have been marinated grass carp, carefully put into the pot, turn over at the right time.
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After frying on both sides, add water, try not to pass the fish body ... (I'm a little big fish, the head can not be put in)
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High-fire boil, low-fire simmering for ten minutes, this time the color of the soup has changed the beginning of the shape, add salt, a little chicken essence seasoning.
Occasionally you can taste your own work ha ^_^
Add a little pepper, out of the pot ~
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Tips
1. Remove the sinews in the fish body: the head of the fish at the back of the finger and the tail of the fish in front of the finger at the two fingers of the each melted open 0.5cm of the mouth, can be drawn out sinews;
2. Stir-fried When sautéing the dashi, try to use a spatula to brush the dashi and oil evenly on the walls of the pan, so that when frying the fish, the walls of the pan do not stick to the skin of the fish;
3. Don't forget to cover the pot when stewing yo ~
4. This approach maximizes the retention of the nutritional value of the fish, and the taste is very tasty ~