Stewed grass carp delicious home practices are as follows:

Main ingredients: a grass carp.

Accessories: 25 grams of cilantro, 8 grams of salt, 15 grams of small onions, 10 grams of ginger, 5 grams of garlic, 20 grams of cooking wine, 2 grams of pepper, 15 grams of white vinegar, 2 grams of sesame oil.

1, buy fresh grass carp slaughter, remove fish scales, viscera, fishy line, gills, rinse under running water to clean the blood.

2, with a knife in the back of the fish on both sides of the flower knife.

3, cut the appropriate amount of shredded ginger, green onion and then pour the appropriate amount of cooking wine and mix well.

4, the well-stirred ginger, green onion shredded stuffed into the fish belly, the rest of the fish outside the two sides of the spread evenly, about 25 minutes marinade, remove the ginger shredded green onion shredded thrown away. And wash the fish under running water and control the water.

5, net pot on the fire pour salad oil, boil 60% hot, put the fish into the oil and fry until a few moments.

6, pour into the water, and then pour into the appropriate amount of green onions and ginger, monosodium glutamate, cooking wine, pepper, fine salt, large fire to boil, and then slowly stewed mature, out of the pot sprinkled with parsley segments in the drop on the sesame oil can taste.

Stewed Grass Carp Notes

1, choose the quality of grass carp: buy fresh, high-quality grass carp is very important, it will have a direct impact on the final flavor and texture. Grass carp should have bright eyes, moist scales, tight body and no odor.

2. Fish treatment: Before placing the fish in the pot, clean the grass carp thoroughly, remove the internal organs and gills, and treat it with salt or lemon juice to remove the fishy odor. You can also make a few cuts on the fish to help flavor it better.

3, with the ingredients: stewed grass carp can be added according to personal preferences, such as ginger, scallion, garlic cloves, etc., to enhance the flavor. You can also consider adding some vegetables, such as tofu, fungus, bamboo shoots, etc., to enrich the taste and nutrition.

4, cooking time mastery: stewed grass carp time should not be too long, because overcooked grass carp easy to become firewood old, poor taste. In general, the stewed grass carp time in about 20-30 minutes or so, the specific time can be adjusted according to the size of the grass carp and personal taste needs.

5, fire mastery: stewed grass carp when the fire grasp is very critical. Generally speaking, you can first use medium-low heat to boil, and then turn to a small fire slowly stewing, in order to fully stimulate the fresh fragrance of grass carp and meat tenderness.