A common practice of grass carp is braising in soy sauce. I believe everyone is familiar with it. Share the practice with you and have a look together.

Ingredients: a fresh grass carp, weighing about 1 kg, onion, shredded ginger, cooking wine, sugar, Chili powder, pepper powder, salt, soy sauce, starch and rapeseed oil.

1. Wash grass carp, cut into wheels of about 3 cm, and put them in a clean basin for later use.

2. put all the ingredients in, the dosage is suitable according to personal taste, 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 it is 80% hot, put the fish pieces wrapped in starch into the pot in turn. When frying until golden brown on both sides, take a clean plate and set aside.

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. When the soup is almost dry, turn off the fire, then take it out of the pot and put it on the plate.

Boiled grass carp

Boiling grass carp is also a common practice. Let's get to know each other.

Ingredients: grass carp, onion, ginger, pepper and pepper.

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 over. Look at the finished product.

Steamed grass carp

Steamed grass carp is also a practice that everyone likes to eat. Let's take a look.

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.

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.

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.

1, fish scales, gills, internal organs, wash, and cut 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 pan, add peanut oil to heat it, fry the fish on both sides until slightly yellow, add wine, add onion, ginger and garlic to stir fry, add clear soup and wax gourd slices, cook on low heat until the fish and melon are cooked and rotten, and add refined salt and monosodium glutamate.