Practice 1
foodstuff
900 grams of grass carp, 50 grams of vinegar, 25 grams of yellow wine, 75 grams of soy sauce, 60 grams of sugar, ginger 1 piece, appropriate amount of onion and 50 grams of water starch.
method of work
1. Peel the ginger and cut it into pieces. Don't throw away the removed ginger slices. Prepare vinegar, soy sauce, yellow wine, water starch and sugar.
Steamed Grass Carp in Vinegar Gravy
2. Grass carp shall be cleaned by descaling and eviscerating, and one side of the fish shall be scratched with 5 knives, and then turned over to enter from the tail, and cut near to the head along the spine, and cut in half, and the teeth of the fish shall not be cut off, and the blood stasis of the fish head shall be removed, and a long knife shall be scratched on the body without spine.
3. Put onion and ginger slices and clear water in the pot, after boiling, take out onion and ginger, put in fish and support the fins with chopsticks, let the fish shape, cook for 3 minutes, skim off the blood and pour in cold water twice.
4. Pour out the soup, and add a little original soup and proper amount of soy sauce, Shaoxing wine and Jiang Mo into the pot. Take out the fish and put them on a plate.
5. Add sugar, rice vinegar and the remaining soy sauce to the original juice in the pot. After boiling, add wet starch and cook until the soup is concentrated.
6. Sprinkle the prepared soup evenly on the fish, and then sprinkle the remaining Jiang Mo [5].
Practice 2
foodstuff
Grass carp 600g, soy sauce 1 0g, broth 60g, cooking wine 30g, pepper 3g, balsamic vinegar 30g, sugar12g, ginger1small pieces, and proper amount of starch.
method of work
1. Clean grass carp, put it flat on the chopping board, cut the fish head into two large pieces with a sharp knife, and then clean the fish viscera. Don't cut off the back of the fish, and diagonally cut 3 knives at the thick meat on the back of the fish.
2. Enlarge half a pot of water in the wok and boil it. Put two connected large pieces of fish into the water, with the skin facing up. After boiling for 3 minutes, carefully remove the fish with a colander and put them on a plate for later use.
3. Leave a proper amount of boiled fish soup, add soy sauce, Shaoxing yellow wine and sugar, and put them in Jiang Mo.
4. Boil the soup with fire, and add chicken essence, salt and red Zhejiang vinegar in turn.
5. Finally, hook in the water starch and stir it with a large spoon until it boils into a bright red sauce.
6. Pour the soup evenly on two pieces of cooked fish. [3]
Practice 3
foodstuff
250g of perch, 0/00g of raw flour/kloc-,0/0g of onion/kloc-,200g of sweet and sour package, 30g of yellow wine, 5g of Jiang Mo, and 0/0g of pepper/kloc-.
method of work
1. Add a proper amount of water, onion ginger, yellow wine and pepper to the pot and bring to a boil. Add perch and cook for 10 minute, then take out the pot and plate.
2. Leave a little boiled fish stock in the pot, add the sweet and sour package to boil, add water and cornstarch to thicken, pour it on the fish, and sprinkle with Jiang Mo. [6]
Practice 4
foodstuff
Mandarin fish, ginger, shallot, lemon, sesame oil, olive oil, vinegar, soy sauce, milk, cooking wine, pepper, pepper, dried pepper, fragrant leaves, salt, pepper and sugar.
method of work
Steamed Grass Carp in Vinegar Gravy
1. Slant the mandarin fish several times;
2. Add salt, pepper and sugar to the cooking wine, stir well and smear it on the fish;
3. Slice the ginger, insert it in the place just cut together with the shallots, and then put some shallots in the fish belly;
4. Steam in a pot;
5. Pour cooking oil, sesame oil and olive oil into the pot, take a small bowl, add pepper, pepper, dried pepper, ginger slices, fragrant leaves and onion segments, and pour hot water to soak for a while;
6. decant the water and pour it into the oil pan;
7. Then add vinegar, soy sauce, sugar and milk, add lemon and cook for a while, then take out, and add oil and lemon juice before taking out the pot;
8. Remove the ginger and onion from the fish and pour the freshly boiled juice on it.