Grass carp is one of our most common freshwater fish, and affordable, grass carp meat is delicious, nutritious, the only bad thing is that there are too many small thorns, for the body is thin and weak, loss of appetite, grass carp meat is tender and not greasy, can be appetizing, nourishing, grass carp is rich in unsaturated fatty acids, beneficial to the blood circulation, is a cardiovascular patient's good food, grass carp is rich in selenium, frequent It is a good food for people with cardiovascular disease, and it is rich in selenium, which is often used for anti-aging and skin care.

Practice 1: spicy grass carp

Preparation of ingredients as follows: grass carp 1, 30 grams of squash, 1 piece of ginger, 3 cloves of garlic, 1 tablespoon of soybean paste, 1 tablespoon of soy sauce, 2 teaspoons of salt, 1 tablespoon of oyster sauce, 1 tablespoon of white vinegar, a little bit of water starch, a small green onion, 2 tablespoons of cooking wine

Preparation of the specific method is as follows: ginger flattened chop, garlic flattened and chopped, and then will grass carp After clean, both sides hit the knife flower, and then dripping with cooking wine coated evenly, and then coated with salt, coated evenly, a little bit of moisture, and then start a pot to add oil to burn, and then the grass carp will be put into the pot to fry until the surface of the caramelized fish out of the oil control. Add 1 tablespoon of the bean paste, stir-fry over low heat to release the red oil, then add 2 large bowls of water, 1 teaspoon of salt, 2 tablespoons of soy sauce, 1 tablespoon of oyster sauce, 1 tablespoon of white vinegar and bring to a boil over high heat, then add the grass carp and bring to a boil over high heat, then turn the heat down to medium to simmer for 5 minutes. The soup can be removed from the pot when it thickens, and finally sprinkle with chopped green onion!

Practice 2: Pickled Fish

Prepare the following ingredients: 1 fish, 1 catty pickled cabbage, 1 green onion, 5 slices of ginger, 4 cloves of garlic, salt, 10 dried red pepper, 20 peppercorns, 1 green chili pepper, 1 teaspoon of white pepper, 3 teaspoons of cornstarch, 1 egg white, 2 tablespoons of vegetable oil, water

Precisely how to do it is as follows: Clean the fish and remove the head, slice off the fish with an angled knife. remove the head, the knife tilted slice off the fish bones, the remaining net fish meat, water to rinse the fish, wash clean, the knife inclined 40 degrees, starting from the end of the slice of fish, the direction of the knife blade toward the tail, sliced into fillets, sliced fillets, put 1 tablespoon of salt scrubbing, rinsed with water into a crystalline transparent fillets, fillets with salt, white pepper, 1 egg white and 3 teaspoons of dry starch pickle, with a hand grasp and mix evenly, marinate for 20 minutes, the head of the fish fish bone Wash the blood standby, sauerkraut blanch, fish out standby, dry red pepper cut small break, onion cut large breaks, ginger slices, garlic slices, start a pot of oil and heat, stir fry onion, ginger, garlic, into the fish head fish tail fish bone block fish skin stir fry discoloration, into the sauerkraut continue to stir fry for a minute or two, put a sufficient amount of boiling water, high heat boiling, medium heat cooking 20 minutes to fish soup white, put salt to taste, fish head and sauerkraut, etc., spread in the bottom of the pot, high heat boiling fish soup Fish slices a little bit into the fish slices 7, 8 mature fish out on top of the basin, pour the fish soup, pot of oil, cool oil into the peppers and chili peppers, small fire, chili peppers become oily dry crisp, peppers and chili peppers put out on the fish slices, peppers sprinkled in the fish slices, the oil burned on a high flame smoking, poured in the fish slices on the can be!