Braised grass carp
Ingredients: (1) A fresh grass carp weighs about 1 kg, (2) onion segments, shredded ginger, (3) cooking wine, sugar, Chili powder, pepper powder, salt, soy sauce, (4) starch and rapeseed oil.
working methods
1. Wash grass carp, cut into wheels about 3 cm, and put them in a clean basin for later use;
2. Put all the things in (2) and (3) into the material, the dosage is appropriate according to personal taste, and then cover and marinate for about 5 hours;
3. Take shredded ginger and shredded onion out of the basin and put them in a clean small bowl for later use;
4. Put a proper amount of rapeseed oil into the pot. When the pot is heated to 80% heat, put the fish pieces wrapped in starch into the pot in turn. When both sides are fried until golden brown, take a clean plate and put it in for later use.
5. Stir-fry the shredded ginger and onion in a small bowl with the remaining oil in the pot until it turns yellow, then pour in the appropriate amount of boiling water, and then add the fish pieces in turn. Turn off the heat when the soup is almost dry, and then take it out of the pot and put it on the plate.
skill
When washing fish, pour a small amount of vinegar on the fish body, so that the scales are easy to remove, and the fish body is not slippery and easy to wash;
Be sure to mix a little starch before frying fish, so as not to stick to the pot.
Boiled grass carp
Ingredients: grass carp, onion, ginger, pepper and pepper.
working methods
1. Cut off the fish head and tail. Slice the fish fillets, and marinate the fish fillets with salt, cooking wine and ginger rice 15 minutes.
2, processing seasoning: onion cut into sections. Ginger is divided into two halves, half shredded and half sliced. Silk is used for frying, sliced and cooked with fish. Pepper has to be red to feel dripping, and it is very spicy.
3. Put the pot on fire, add water, cook the fish head and tail, fish skin, onion and ginger cooking wine, and then add the fish fillets. It will be fine if the pot is boiled.
4. Take another pot, put the millet pepper, pickled ginger, pickled beans, onion, ginger, garlic, pepper and pepper into a wok and stir-fry until fragrant, then pour them into a fish pot. It's done, look at the finished product ~
Steamed grass carp
Ingredients: a little shredded onion, a little shredded ginger, two petals, 2 teaspoons of steamed fish and lobster sauce, 5ml of oil, a little pepper, a little salt and 2 teaspoons of cooking wine.
working methods
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. Note: be sure to pour it on the side, not directly on the fish. Steam for another 5 minutes.
4, another pot of oil, heat, add a little pepper. Turn off the heat when the pepper turns black.
5. Sprinkle a little coriander on the steamed fish, and then pour the step (4) on it. Tip 1, steamed fish and lobster sauce should not be poured directly on the fish.
2. Don't put shredded onion and ginger first.
Sweet and sour grass carp
Ingredients: grass carp, mushrooms, eggs, green beans, onions, tomatoes, ginger, garlic, soy sauce, tomato sauce, sesame oil, aged vinegar, starch, salt and sugar.
working methods
1. Shred tomatoes, mushrooms and onions; Slice ginger and garlic.
2. Cut a cross knife on the surface of grass carp, add light soy sauce, starch, salt and half an egg liquid, mix well and marinate for 10 minute.
3. Put the fish in the oil pan, fry until golden brown, and drain the oil.
4. Put a little oil in the pan and saute shallots and ginger.
5. Add tomatoes and stir-fry until the juice flows out.
6. Add onions, mushrooms, green beans and salt and stir fry.
7. Put a bowl of water to boil (put more).
8. Add appropriate amount of tomato sauce, sugar and mature vinegar to boil.
9. Finally, water starch thickens. Pour the soup on the fried fish ~ ~ ~