Steamed Grass Carp is a traditional folk dish, belonging to the Su cuisine. The main raw materials: fresh grass carp 1 tail, 20 grams of lard, 10 grams of cooked ham slices, 10 grams of mushroom slices, 10 grams of bamboo shoot slices, 6 dried shrimp. Production methods are generally: carp clean, slightly blanch with boiling water, cleaned and curved into willow leaf flower knife on both sides. From the mouth of the knife between the ham slices, bamboo shoots, mushroom slices, shrimp, and then on the fish put some green onion, ginger, lard, cooking wine, steamed over high heat for 15 minutes, remove the green onion, ginger, dripping sesame oil on the table that is completed.

Process

1. Grass carp clean, slightly blanch with open pictures of water, cleaned and graved on both sides into a willow leaf flower knife. 2. 2. From the knife mouth between the ham slices, bamboo shoots, mushroom slices, shrimp, and then in the fish put some green onion, ginger, lard diced, cooking wine, steam on high heat for 15 minutes, remove the green onion, ginger, dripping sesame oil on the table that is completed.

Expanded Information:

Folded Braised Grass Carp

Main Ingredients Grass carp

Accessories: pork loin, mushrooms

Seasoning: green onion, ginger, garlic, salt, sugar, white wine, pepper, soy sauce, wet starch, sesame oil, cooking oil, cooking wine

Practice:

1. Salt a little marinade for a while, green onions, ginger, garlic cleaned and cut into pieces, cleaned and cut into shreds of mushrooms, pork tenderloin cut into julienne;

2. Sit in a pot and light the fire into a large amount of oil, the oil to sixty percent hot, the whole fish into the pot and fry until both sides of the golden brown fish out of the oil;

3. Sit in a pot and light the fire, the pot to leave the rest of the oil, poured into the minced green onions, minced ginger, minced garlic, shreds of mushrooms, shredded meat and stir-fry, add salt, chicken broth, Sugar, grass carp, soy sauce, pepper, sesame oil, simmer for a while, thicken the pot can be.

Features: fresh color and taste.

Remarks: In the process of burning fish, minimize flipping, in order to prevent burnt pot can be pot up gently shaking, so that the fish is not easy to break.

Folding sweet and sour grass carp

Raw materials: one grass carp, one egg, 3 tablespoons (45ml) cooking wine, 2 tablespoons (30g) dry starch, 2 tablespoons (30ml) tomato paste, 15g ginger, 50g sugar, 3 tablespoons (45ml) rice vinegar, 1 teaspoon (5g) salt, 1 tablespoon (1tablespoon) wet cornstarch)

Methods:

1. Remove the head, scales and viscera from the fish, clean it well, slice it from the center along the backbone, pick off the flesh on both sides, and then slice it into thin pieces with an angled blade. Season with cooking wine and marinate for 20 minutes. Crack the egg into a bowl, add dry starch and whisk into an egg batter.

2. Heat oil in a wok over medium heat until 70% hot, then coat the fish evenly with the egg paste and deep-fry until golden brown, then drain off the oil. Put them on a plate.

3. Leave a little oil in the pan, stir-fry ginger for a few seconds, add vinegar, sugar, ketchup, salt and 40ml of water in turn, stir for a few seconds, then mix in the wet starch, stir in one direction with a spatula, and mix into sweet and sour sauce.

4. Quickly pour the seasoned sweet and sour sauce over the fried fish fillets.