Ingredients
Grass carp a two pounds or less; chopped peppers; scallions; ginger; soy sauce
Practice
Grass carp from the back of the fish cut open cuts, lay flat in the plate, the fish body diagonal incision of the mouth of the three or four cuts in order to taste, to ensure that the steam is complete and not deformed.
Put a little ginger and scallion under the fish to remove the fishy odor.
Spread the chopped peppers evenly over the fish, put a few slices of ginger on the fish, and marinate for fifteen minutes.
Steam on the pot for about ten minutes, see the fish eyes completely protruding off, or use chopsticks to insert, a pass through to the end, the fish will be cooked, start the pot.
Pick out the ginger on the fish, so that the fish looks beautiful.
Drizzle with soy sauce (soy sauce is fine) and sprinkle with chopped green onion and garlic (to taste).
Drizzle with hot oil.
Done!
Steamed Grass Carp with Black Bean Sauce
Ingredients
Grass Carp; Oil, Salt, Ginger, Garlic, Green Onion, Soy Sauce, Powder, Bean Sauce, Steamed Fish Sauce, a little
Methods
Remove guts of Grass Carp and slash it diagonally on both sides. Rub salt all over the body, inside and out. Note: less salt, the following program there is a bean paste to add Oh.
Take a fish plate and put some ginger in the fish head.
Shredded ginger put some in the fish belly
Shredded ginger put some in the fish body, and then the pot of boiling water, when the water boiled into the fish, 10 minutes of steaming water and so on for 5 minutes and then uncovered.
Use the steaming time to chop half a garlic, a few pieces of green onion.
Mix half a small bowl of cornstarch water. （
Put the fish out and put it aside, heat the pan with oil, put the garlic and ginger on top of the fish into the frying pan and fry it
Fry it and put it into the water, then add a spoonful of bean paste and pour the water into the steamed fish and pour all of it down and cook it into the black bean sauce water.
Put the green onions on the fish, and then pour the drum on the fish can be.
Braised Grass Carp
Ingredients
Grass Carp; Salt; Oil; Vinegar; Garlic; Bean Sauce; Water; Chicken Essence; Starch
Practice
Grass Carp should be cut with a knife several times.
Then marinate it with salt.
Heat a pan with cold oil and add the fish pieces to the pan. Remember, shake the pan and don't turn the fish around.
Flip the fish once!
Add the vinegar.
Add the garlic, ginger and bean paste.
Add the water, water flush with the fish pieces.
Cover and red-hot.
When the juice is almost reduced, add chicken essence.
Add starch water.
Collect the juice, out of the pot.
Braised Grass Carp
Ingredients
Grass Carp take the middle; green onion; ginger; garlic; cooking wine; soy sauce; vinegar; salt; chili peppers; soy sauce
Practice
Grass Carp take the middle in advance of the cutter wipe salt marinade
Ahead of the salt has been salted Grass Carp cleaned and cut into small and medium-sized pieces because of the wash. Add a little salt and ginger and cooking wine marinade for ten minutes
Heat the pan and cold oil afraid of frying can turn off the heat into the grass carp pieces to open medium heat frying both sides of the golden brown and then sheng out to be used
Frying the fish at the same time to mix the sauce: soy sauce a little soy sauce moderate amount of steamed fish moderate amount of vinegar a little oyster sauce a little bit I do not use monosodium glutamate and chicken essence can be added to the taste of the fresh a little bit of seasoned standby
bottom oil small hot garlic and chili pepper I put I put two kinds of red pepper small asahi peppers chopped and garlic slices first put a little salt so that the chili pepper is not so dry and spicy, then put the red pepper pepper vegetables pepper kind of red pepper and then pour into the fried grass carp stir-fried in medium heat, add just adjusted the sauce appropriate stir fry after the sauce evenly hanging on each piece of fish meat plus small onions off the heat out of the pot I do not have small onions today put green garlic leaves part is also very tasty
four sauce casserole fish (electric pressure cooker version)
Ingredients
Grass carp more than 2 and a half pounds; carrots; onion; green pepper; dry red pepper; ginger, green onion, garlic; pepper, star anise, cinnamon, sesame leaves; wine, soy sauce, sugar, vinegar; cilantro, oyster sauce; ketchup, soy sauce, sweet noodle sauce, Korean hot sauce, appropriate amount of
Practice
The fish cut thick section of the cooking wine, soy sauce, Ginger, green onion, salt, pepper marinade on more than half an hour. (Remember to cut a little thicker, the meat is not broken)
Ginger slices, scallions cut into sections, garlic peeled a small a small, standby. (Garlic a little more)
Carrot cut roller blade block, green pepper cut small pieces, onion shredded, dry red pepper shredded spare.
Mixing sauce: use oyster sauce (more), ketchup (appropriate amount), soy sauce (appropriate amount), sweet noodle sauce (appropriate amount), Korean hot sauce (more), soy sauce, sugar, vinegar, a little salt and mix well. (This juice can be tasted after mixing, according to personal taste like sweet and sour mouth can put more ketchup, like spicy, add a little more hot sauce, the amount of sauce needed to eat the bowl half of the bowl)
Pave the bottom of the dish: frying pan put a little bit of oil, first pepper, anise, cinnamon in the pot, and then put step 2 of the ginger, onion, garlic, dry red pepper shredded pan sautéed out of the flavor, and then step 3 of the carrot in the pot, and then put the peppers and onion! Then put the carrots in the pot, followed by green pepper and onion, stir fry for a few seconds and put them all out of the pot directly into the electric pressure cooker. I put a few leaves and coriander root at this time in order to increase the flavor (^_-), the bottom of the dish remember to put more garlic, green onions, green peppers
Take the marinated fish out and put it on another plate, sprinkle a little cornstarch, with the hands of the evenly spread in the step 5 of the dish just now on top of the dish. Here photographed my boss's hand, hehehe
Spread after this is how it looks like *^O^*
Put the sauce prepared in step 4 with a spoon and spread evenly on the fish.
All right, press the fish button on the electric pressure cooker, here I choose the essence of 2 pressure. Put cilantro leaves out of the pot on the plate to eat, happiness full of *^O^*, pave the bottom of the dish is good to eat yo (^_-)
Grass carp winter melon soup
Ingredients
Grass carp 1; winter melon 300g; ginger; cilantro; goji berries; cooking wine; salt; chicken
Practice
Grass carp to remove viscera to the scales, cleaned, (general food market fish can be allowed), the winter melon is a good choice, but it is not the only thing that can make you happy.
Then into the winter melon, the right amount of salt and a little chicken, continue to cook until the melon can be cooked through, almost cooked when put into the Chinese wolfberry, start the pot, load the soup bowl, go to the ginger, set aside on the cilantro on the finished!
Garlic and ginger stewed grass carp
Ingredients
Garlic/ginger moderate; grass carp moderate
Practice
Fry the fish with oil on both sides until golden brown
After frying, use the rest of the oil to sauté the garlic and ginger
Steaming for about 15 seconds, then put the water
Down the soy sauce, salsa, and chili peppers can be down. I didn't put down chili myself.
High heat simmer almost 1-2 minutes can be out of the pot.
Mother's taste ~ stewed grass carp
Ingredients
Grass carp more than 2 pounds; scallion white 5 sections; ginger 5 slices; peppercorns 7 grains; anise a; sweet noodle sauce two tablespoons; the old pumping to improve the color, moderate; three pieces of rock sugar; vinegar three tablespoons; aji fresh soy sauce three tablespoons; a pot of boiled water; half a head of garlic
Practice
Wash the good fish into small pieces, wrapped in flour, and fried in oil until the gold. Cover the fish with flour and deep fry until golden brown
It is best to fry the fish twice
Use the oil left over from frying the fish to sauté the onion, ginger and garlic, stir-fry the sweet flour sauce, and pour in the dark soy sauce, miso paste, vinegar, and rock sugar. Lay the fried fish flat in the pan, pour boiling water just before the fish, wait for the water to boil and then reduce the heat, and wait for the juice can be.
Fried Grass Carp
Ingredients
Grass Carp 1 catty; flour; ginger; soy sauce, soy sauce, salt, cooking wine
Practice
Wash the fish, cut it up and then put in the right amount of salt, soy sauce, soy sauce, cooking wine marinade for half an hour
After half an hour, put the flour into the mix and stir
Mix it up
Heat the pan and pour in the right amount of oil
Put in the ginger to fry, do not burn too hot oil in the pan
Then put the fish piece by piece into the pan, slowly frying medium heat is enough
Frying for a few minutes to see the bottom of the yellow, and then turn over the other side of the frying into yellow, both sides of the frying is good, and then fry slowly over a low heat into a golden brown
Finally rise from the pot, the fragrant fish look good and tasty!
You can also eat it this way
Grass carp new eat
Ingredients
Chili pepper; grass carp; soy sauce; vinegar; sugar; cooking wine; green onion, ginger and garlic
Practice
Grass carp washed, sliced directly into two large pieces, do not remove the scales, and marinate in cooking wine for 15 minutes to go to the fishy
Pour oil into the pot, heat to 7, 8%, will be the fish scale face down and fry for about 10 minutes, until the surface is golden, fish scales crispy fish out, rest assured that the absolute non-stick pan
Pour a small amount of oil, put onion, ginger and garlic burst incense, add chili, add the bowl of juice (soy sauce: vinegar: sugar = 3:1:1), soup open can be
Finally pour the juice, all live
Black bean chili steamed grass carp
Input
The grass carp section of 750 grams; 20 grams of black bean chili; 20 grams of black bean chili; the fish is steamed for 15 minutes to remove the fish.
Methods
Destroy the head of the fish, cut the fish into pieces, wash with wine, soy sauce, ginger, salt and mix well, wrapped in plastic wrap and put in the refrigerator to marinate for more than an hour.
Shred the red bell pepper.
Marinated fish in a large bowl, the bottom of the bowl should be covered with a layer of white onion. Fish yards of black bean chili, crushed red pepper, cold water on the pot.
Steam on high heat for fifteen minutes...
Lao Gan Ma Stewed Grass Carp
Ingredients
Scallion, ginger, a little garlic; grass carp 1; Lao Gan Ma Sauce, flavored chicken oil one and a half tablespoons; soy sauce, light soy sauce, salt appropriate amount; cilantro 2 small root; tree pepper 3
Practice
Cross carp cut off, put it in a bowl with garlic, soy sauce, thirteen spice, and then put the fish on the bottom of a large bowl with a layer of black bean chili pepper, red pepper, black pepper, and garlic.
Put oil in the bottom of the pot, add chopped green onion, ginger, incense into the fed fish, fry for a while to add water, water position and fish gas can be added soy sauce, Lao Ganma sauce, like to put the oil can be put a little bit, add the tree peppers, simmering over medium-low heat, and other juice can be collected.
Chopped Pepper Grass Carp
Ingredients
Grass Carp; Ginger; Garlic; Millet Pepper; Scallions
Practice
Grass Carp cut flowers, put oil, soy sauce, cornstarch, salt flooded
Dish first spread a layer of ginger slices, and then put the fish on it
And then ginger and garlic shredded, chopped Millet Pepper oil, soy sauce, salt, a little vinegar, a little wine mix. A little wine mix, mix well on the fish, on the pot to steam
steam well on the fish sprinkled with chopped scallions, cold pot of hot oil, and then pour the oil on the scallions on the open eat
Hunan waxed grass carp
Ingredients
waxed grass carp ten; four dried chili pepper; peppercorns 10; green onions; ginger; garlic; soy sauce; chicken broth; a small piece of garlic
Practice
Heat oil in a pan and fry the fish on both sides, put the fish to one side
Add peppercorns, dried chili peppers and fry, add green onions, ginger, garlic and fish with the frying, add a small bowl of water
Open the pot and then change the heat to low to simmer on the lid
Soup is almost dry when the garlic cloves and chicken broth, stir fry and then you can go out of the pan
Sweet and sour grass carp
Information
What to use
The grass carp; the red fish; the red fish; the red fish; the chicken broth; a small piece of garlic. >Grass carp; Persimmon; Pineapple; Cucumber
How to make
Dust fish with flour, deep fry in hot oil until golden brown, then remove and control the oil
Dice pineapple, persimmon and cucumber, and sauté until persimmon softens, add salt, vinegar and sugar to taste.
Add the fried fish and stir-fry briefly.
Grass carp meatball soup
Ingredients
1 grass carp; 5~6 eggs; 2 green onions; 1 piece of ginger; 1 cilantro; 1 daikon; moderate amount of cooking wine; about a small quail's egg of sugar; moderate amount of salt; 3~4 drops of white vinegar; moderate amount of aji fresh soy sauce; moderate amount of sesame oil; moderate amount of corn oil; moderate amount of water
How to do it
Fresh grass carp. ...... washed, the scales, viscera, bruises and blood carefully cleaned up.
Slice down the fish, as far as possible, the meat on the fish are picked clean. Fish head, fish bones cut pieces of spare.
Then remove the skin from the fish and leave the meat for separate use. In fact, only half of the fish was used today, and the rest was bagged and frozen. After all, the fish is too big...
Pat a piece of ginger chopped up, and then the fish as much as possible to cut thin strips, the finer the better, cut and then chopped into mince, and chopped ginger chopped up, chopped with a little wine, chopped into a very fine fish paste.
The green onion cut green onion in two parts, one of them chopped a little bit, ginger patted, cilantro cut foam.
The pot is hot, put the oil, seasoning, ginger, scallions popping pot, the fish head, fish bones, fish skin into the frying a little bit, dripping into the cooking wine.
Add water, to not over the fish bones, fish head about 3-4cm best, keep high heat boiling state, skim off the floating foam, add sugar and white vinegar, keep high heat simmering for about 15~20 minutes.
At this time, start mixing the filling, add salt, MSG soy sauce, sugar, sesame oil, corn oil, egg white and mix well.
Keep stirring the fish clockwise.
When the mixture is ready, add the chopped green onion and mix well.
Pour the fish head and fish bone broth into a separate pot, reduce the heat to medium-low, and start making the fish balls with a spoon.
After all the fishballs are done, adjust the heat to high, gently turn the fishballs, and cook on high heat for about 2 minutes or so, so you can add salt, sprinkle in the cilantro, and turn off the heat to serve.
Paper wrapped herb fish
Ingredients
Lemon grass about 10 (small thumb length); 1 sheet of tin foil; 1 piece of dragon boat fish fillet (about 200 grams); 10 grams of salt; 1 lime; 1 red bell pepper; 5 grams of butter; 5 grams of black pepper; 15 ml of olive oil
Practice
Wash dragon boat fillet, absorb the water with paper towels. Add salt and black pepper and rub evenly with your hands and marinate for 20 minutes. Then cut the lemon in half, squeeze in the juice of half a lemon, add the lemon grass and rub in well
Marinate the fish fillets for a further 20 minutes, then transfer to tin foil, drizzle olive oil over the top and rub in well on both sides to prevent sticking
Pre-heat the oven to 180 degrees Celsius and butter the top of the fish fillets before putting them in the oven, without basting them. Wrap the tinfoil tightly around the sides and close the top at the end and place in the middle of the oven
Bake at 180 degrees for about 10-15 minutes at both top and bottom heat, then remove the fish from the oven when the butter has been fully absorbed. Open the top of the tinfoil, being careful of steam burns, while ensuring that the tinfoil is still tightly packed around it and won't run out of stock
Transfer the paper to the upper middle shelf of the oven and keep the heat on and bake until the top of the fish is browned and the butter and juices have been absorbed by the meat. Remove from the oven and drizzle with the juice of the remaining half of the lime, sprinkle with red pepper to serve
Grass carp and winter melon soup
Ingredients
Grass carp; winter melon; oil; salt
Methods
Grass carp, scaled, gills and viscera removed, cleaned, and cut into pieces; winter melon, skinned and removed from the pith, cleaned, and cut into pieces
Put the pot on the stove, rub the pot with the ginger once, and pour in the appropriate amount of oil. Heat the oil and fry the fish until it turns brown on both sides
Place the fish in a saucepan on the heat and pour in water and winter melon
Cook the fish and melon until they are cooked through, then season with salt to taste
Scallion and Herb Fish
Ingredients
Scallion and Herb Fish
Scallion; Ginger; Dried Chili Peppers; Cilantro; Chinese Wine; Soy Sauce; Cooking Oil; Star Anise and Bell Peppers /p>
Practice
Clean the grass carp, fish body on both sides of the knife
The frying pan add a moderate amount of water, put the grass carp to boil, skimming off the floating foam, add cooking wine, soy sauce, salt, star anise, peppercorns
Stewing over a low fire after the fish is placed on a plate, pouring a small amount of broth
The shallot shredded ginger, dry chili pepper julienned sprinkle the fish body, drizzled with a small amount of Aji Shaoxing soy sauce and aged vinegar and vinegar
In a frying pan, heat the oil to 50 percent, pour the oil evenly over the fish in the pan, and sprinkle with cilantro to finish
Red Curry Herb Fish Cake
Ingredients
Sam's Club IDI Frozen Pasado Fillets 700 grams; Fresh Calamari 300 grams; Cowpeas 2; Eggs 2; Red Curry Sauce 2 to 3 tablespoons; Flour 2 tablespoons; Italian spices to taste; a pinch of salt; a pinch of sugar
Methods
Thaw the balsa fish fillets, wash and chop the fresh squid
Wash and chop the cowpeas
Mince the fish meat into a minced fish paste.
Put the minced fish, squid, cowpeas, Italian spices and two eggs in a bowl.
Add two tablespoons of red curry and two tablespoons of flour. (At this point you can also add as much salt and sugar as your taste requires)
With your hands, beat all the ingredients together in one direction.
Pour oil in a wok, heat it up and turn the heat to medium. Take a tablespoon of minced fish into the pan and flatten it into flakes with a spatula. Deep fry until golden brown on both sides.
After removing from the pan, remove excess fat with kitchen paper and serve with Thai sweet chili sauce.