Grass carp

Also known as grass carp, mixed carp, grass carp, grass bag carp, grass root carp, grass green, and white grass carp. Grass carp belongs to the family Cyprinidae. It is a fish species that is relatively similar to herring. Its body color is close to that of crucian carp, with colors such as gray-white, grass yellow and golden yellow. Grass carp, herring, bighead carp and silver carp are also known as the four major freshwater fish in China. Grass carp feeds on grass, so more grass carp are raised in the north. The color of the back of grass carp is dark brown, the edges of the scales are dark brown, the chest and pelvic fins are grayish yellow, the lateral lines are straight, the meat is white and tender, and there are few bone spurs. It is suitable for making chrysanthemum fish and other shaped dishes with a flower knife.

Peony fillets

Production steps

1. Remove the scales and kill the grass carp. Pay attention to the gills and the black membrane in the belly of the fish, and do it thoroughly. Remove cleanly.

2. Remove the head, tail and gills from the washed grass carp.

3. Start the knife from the head of the fish, and slowly slice off the fish along the spine to the tail.

4. After slicing one side, turn it over and slice another piece of fish in the same way.

5. Start cutting from the back of the fish and gently slice off the large spines on the belly of the fish.

6. After removing the fish bones, start the knife from the tail end of the fish and cut the fish into fillets diagonally.

7.? Take the pictures one by one.

8. Put the cut fish fillets into a basin, cut the green onion into sections, cut the ginger into thick slices, then smash into pieces and add to the fish.

9. Squeeze in a little lemon and add a teaspoon of salt to taste.

10. Add 2 tablespoons of cooking wine.

11. Using chopsticks, gently stir the mixture from bottom to top and marinate for half an hour. (Do not stir in circles or grab hard with your hands, as this will cause the fish meat to gel and become sticky)

12. First put the dry starch in a filter spoon and sift it evenly. On the chopping board. (This is very convenient because the flour is spread unevenly by hand)

13. Place the marinated fish fillets on top.

14. Use a filter spoon to sift a layer of starch on the surface of the fish fillet again.

15. After waiting for a while, the surface of the fish will appear slightly moist. At this time, the starch will stick firmly to the fish fillet.

16. Pour an appropriate amount of oil into the pot. When the oil is 60-70% hot, add the fish fillets one by one.

17. Fry until the fish is 8 times mature and remove it to control the oil.

18.? Heat the oil in the pot again until it smokes, add the fish and fry again until the surface is golden brown, remove and drain away the oil.

19. Place the dish directly on the table, then mix a dish of your favorite sauce and eat it with dipping. You can also drizzle the sweet and sour sauce on the "peony fish fillet" and eat it.