Materials

Grass carp 1, green onion, ginger, salt, sugar, cooking wine, pepper, dry starch

Practice

1, grass carp slaughtered and cleaned, remove the head and tail, down the back of the fish split into two halves, cut into pieces.

2, the cut fish pieces with salt, cooking wine, pepper, sugar, green onion, ginger marinated 30 minutes to taste.

3, start a frying pan, the oil temperature rises to 60%, the fish surface coated with a layer of dry starch, into the frying pan until the surface of the golden brown can be. If you like the crispy feeling, you can fry again when the oil temperature rises to 80%.

1. The fish should be well flavored.

2, the fish pieces before frying a layer of dry starch, it will not stick to the pan, can keep the fish intact.

Practice two, braised grass carp

Materials

(1) a fresh grass carp weighing about 1 kg or so, (2) green onion, ginger, (3) cooking wine, sugar, chili powder, pepper powder, salt, soy sauce, (4) starch, canola oil

Practice

A, the grass carp will be cleaned and cut into about three centimeters of a roll, and put in a

Second, the ingredients in the (2), (3) in all the things into the amount according to personal taste, and then cover the marinade for about 5 hours,

Third, take out of the pot of ginger and green onion, into a small clean bowl for spare;

Fourth, the pot into the appropriate amount of rapeseed oil, burned to eighty percent of the heat, will be wrapped in cornstarch fish block In order to put into the pot, fry until both sides of the golden brown, take a clean plate into the spare;

fifth, with the residual oil in the pot will be just a small bowl of shredded ginger and scallions into the stir-fried to the warped yellow, pour into the appropriate amount of boiling water, and then put into the fish pieces in turn, when the soup juice collects to almost dry off the fire, out of the pot on the plate can be.

Wash the fish on the fish pour a small amount of vinegar, so that the fish scales are easy to remove, and the body of the fish is not slippery good wash;

Be sure to mix a small amount of cornstarch before frying the fish, so that it will not stick to the pan.

Practice 3, boiled grass carp

Materials

Grass carp, green onions, ginger, chili peppers, peppercorns

Practice

1, the fish head, fish tail cut off. Fillet the fish into slices and marinate the sliced fish with salt, cooking wine, ginger and rice for 15 minutes.

2, processing seasoning it: green onion cut into sections. Ginger is divided into two halves, half shredded, half sliced, shredded is to do stir-fry ingredients, sliced is to cook with the fish. The chili pepper should be red to feel the drops, and it is very spicy.

3, put the pot on the fire with water into the fish head and tail, fish skin, onions, ginger, cooking wine into the sliced fish. The pot is open that is good.

4, another pot, millet pepper, pickled ginger, pickled beans, onion, ginger and garlic, chili, pepper into the frying pan, stir fry, pour into the fish pot that is completed. Done, look at the finished product~