Exercise:
1 Cut the fresh fish tail into pieces, wash and drain the water, then sprinkle with salt, ginger slices and cooking wine and mix well (if you have homemade Redmi distiller's grains, you can use Redmi distiller's grains instead of cooking wine to marinate the fish, which will not only remove the fishy smell, but also make the fish delicious).
After marinating for half an hour, prepare to cook fish.
Heat the pan and put the oil in it. When the oil is hot, put the fish pieces in the oil. What you need is a big fire, which means frying fish with a big fire. The function of this step is to remove the fishy smell from the fish and make the fish shape.
4 Fry the fish until it crusts on both sides, pour in ginger slices and an star anise, and then pour in a small amount of soy sauce and a proper amount of soy sauce. Color with soy sauce, season with soy sauce, add a little white pepper and a little water. The amount of water just exceeds the number of fish.
5 Open the lid and stew the fish over medium heat. When the soup is almost finished, add some sugar.
6 thicken the soup, turn off the fire (you can add some salt according to your personal taste), pour the shallot and coriander into the pot, and turn it evenly to serve.
Tip: Fish can be pickled in advance to remove fishy smell, because grass carp is a freshwater fish with earthy smell.
Fry the fish with strong fire, so that the pan and oil are very hot. When you pour the fish into the pot, it will shrink immediately in case of fire and won't stick to the pot. But to control the heat, the fish will soon take shape and become medium fire.
Put the fish in, don't turn it over with a spatula, wait until one side is fixed, and then turn it over.
Don't cover the pot when stewing fish, so the fishy smell will dissipate. If the sugar is put late, the fish will be delicious. If the sugar is put too early, the fish will collect juice and the taste will hardly enter the fish.
From beginning to end, no small fire is needed. Big fire, medium fire.
As the saying goes, it makes sense to stew fish with big fire and stew meat with small fire.
Steamed grass carp
Ingredients: a little shredded onion, a little shredded ginger, two cloves of cloves, 2 teaspoons of steamed fish and lobster sauce, 5ml of oil, a little pepper, a little salt and 2 teaspoons of cooking wine.
Exercise:
1. Marinate the fish with cooking wine and salt for 30 minutes.
2. After the water is boiled, steam it for 8 minutes. Take it out and empty the water from the plate.
3. Add shredded onion and ginger, and pour in steamed fish and lobster sauce. Be careful to stick it on the edge and don't pour it directly on the fish.
Steam in the pan for 5 minutes.
4. add oil to the pot, heat it, add a little pepper, and turn off the fire after the pepper turns black.
5. Put a little coriander on the steamed fish, then pour hot oil, and it will be ok.
Tips:
1. Don't pour steamed fish and lobster sauce directly on the fish.
2. Don't put shredded onion and ginger first.
Sliced grass carp in tomato sauce
Ingredients: 500g grass carp, 50g tomato sauce. Trace citric acid, Shaoxing wine 10g, refined salt 2.5g, sugar 20g, monosodium glutamate 0.5g, fresh soup 50g and cooked vegetable oil 750g.
Exercise:
1. Cut fresh grass carp slices into thin slices with the thickness of 1cm, mix well with Shaoxing wine and refined salt, and dissolve citric acid with appropriate amount of water.
2. Heat the oil pan to 60% heat and fry the fish until yellow.
3. Put the wok in medium heat, heat 50g cooked vegetable oil to 30% heat, add tomato sauce and stir-fry until the oil turns red, then add sugar, citric acid and fresh soup, push evenly, add fish fillets and tomato juice, and serve out of the pan.
Grass carp and winter melon soup
Ingredients: grass carp 300g, wax gourd 400g, coriander, onion, ginger, garlic, peanut oil, cooking wine, clear soup, sesame oil, refined salt and monosodium glutamate.
working methods
1. Remove fish scales, gills and internal organs, wash them, and cut them on both sides. Peel the wax gourd, remove the pulp and cut into pieces. Wash coriander and cut into sections. Wash and shred onion, ginger and garlic.
2. Heat the peanut oil in the pot, fry the fish until both sides are slightly yellow, add cooking wine, stir-fry onion, ginger and garlic, add clear soup and wax gourd slices, cook over low heat until the fish and melon are cooked, add salt, monosodium glutamate, coriander and sesame oil, and push evenly.
efficacy
Diuresis, clearing away heat and toxic materials, quenching thirst and swelling, beautifying and reducing fat.