Introduction of freshwater fish how to do, the practice are very simple oh.

Sweet and sour carp

Preparation materials: carp 1500g; tomato sauce 2 tablespoons; salt a spoon and a half; 10g of green onions; ginger 5g; garlic 5g; white wine 1 tsp; cooking wine 1 tsp; pepper half a spoon; Chen vinegar 2 tablespoons; sugar 3 tablespoons; monosodium glutamate 1/4 tsp; dry starch 50g

Steps?

First all the ingredients are ready. Remove scales, gills and viscera from carp, clean it well; cut a slice every 2cm on both sides of the fish body to the fish bone, and then cut 1cm forward along the bone to turn up the fish meat; apply white wine to the fish body first, then mix with ? teaspoon of salt and 1/4 teaspoon of pepper and then apply it to the fish meat, inside and outside, marinate it well for 10 minutes.

Next step dry starch in a bowl with the right amount of water to make a starch paste; stir the starch paste well and drizzle it over the fish, smoothing it well with your hands; chop the green onion, ginger and garlic into small pieces.

And then put enough oil in the pot, the oil boiled to about 7% heat; handheld fish tail in the pot above, with a spoon in the fish body pouring hot oil, so that a good knife of the fish turned out of the stereotypes; and then the fish along the edge of the pan into the frying pan, while frying the fish pour hot oil, medium heat frying until the fish skin becomes crispy; fish out of the deep-fried carp into the fish plate.

Next, leave the oil in the pan and fry the onion, ginger and garlic; then put in the tomato salsa and stir-fry; add the remaining salt, pepper and sugar, vinegar, and flavorings to the pan and bring to a boil; pour in the water starch and stir-fry; then put in the hot oil and stir-fry; until the gravy in the pan is bright and even.

Finally pour the gravy over the fried carp

Milk White Carp and Bean Curd Soup

Preparation materials: fresh crucian carp. A piece of tofu, cut into small pieces and set aside.

Making process:

Marinated crucian carp

Carp cut flower knife, first cut vertically, then cut horizontally. Marinate the crucian carp with yellow wine, scallion and ginger for a few minutes.

Fry the carp

Dry the carp with kitchen paper towels, coat the fish with a little cornstarch, oil should be more than enough to cover one-third of the fish, if the fire is medium heat, frying until both sides of the golden brown, drain the oil out.

Stewed soup

Reserve a little oil, sautéed shallots, ginger, into the fish, and then cold water, to add more water, high heat boil.

To want a creamy fish soup, be sure to keep the fire high for 15 minutes. If you want to nourish, you can add sliced ginseng, etc., and simmer the soup over low heat, add the auxiliary ingredients, tofu, mushrooms, and simmer over low heat for 10 minutes. Finally, sprinkle some green onion, out of the pot.

Nutritional delicious freshwater fish - grass carp fish head soup

Simple grass carp fish head soup is not only good! Nutritional value is also very high, the nutritional value of fish soup is very high, and different fish do different nutritional benefits!

Materials: grass carp head a, corn juice a, carrots a, green onion a, salt 5 grams, oil 15g, ginger 4 slices, water moderately

Making method:

First of all, the fish head cleaned, cut in half. Wash and cut the corn and carrots. Onion washed and cut into pieces; then hot pan cold oil, put 4 pieces of ginger, slightly burst incense and then put the fish head; the next step of the fish head on both sides of the large fire fry for thirty seconds each side, pour in the prepared corn and carrots; . Pour in the appropriate amount of water (water will be no one-third, so according to the number of people more than two bowls of water), cover the lid, high heat for 20 minutes;

Waiting 20 minutes to open the lid of the pot, pour 5g of salt (do not have a grasp of the salt in two separate times, tasted the taste of the tune), gently stirring the two rounds of the fire can be removed;

Lastly, the finished fish soup into the big bowl, sprinkle with chopped green onions, delicious grass carp! The fish head soup is ready, super fragrant!

Tips:

First of all, the water in the fish soup should be added enough at one time, you can't feel that there is not enough soup and then add, otherwise the flavor is not so strong!

Then simmering fish soup can not open the lid halfway, or fish soup is not white enough.

Braised Grass Carp Pieces

Ingredients: Grass Carp, Green Pepper, Red Pepper, Bean Sauce, Wine, Soy Sauce, Light Soy Sauce, Eggs, Ginger, Garlic

Steps

First of all wash the Grass Carp Pieces, and marinate them for 15 minutes in the Wine, Soy Sauce, Light Soy Sauce, and Eggs.

Then ginger and garlic chopped, green pepper, red pepper cut into sections.

Next, heat the oil in a wok until it lightly smokes, then add the fish and fry slowly over medium heat. Fry the fish until lightly browned on both sides, then remove from the pan.

Leave the oil in the pan, sauté the ginger and garlic, add some soy sauce, soy sauce, and bean paste, and stir fry the bean paste to bring out the red oil. Finally pour into the fried fish pieces stir fry evenly. Add a small bowl of warm water, add green and red bell peppers, slow cook over low heat. Add water starch and reduce the juice over high heat to remove from the pan. Tips：Frying fish does not fall off the skin of the tips

With kitchen paper and pat dry starch, the surface of the fish to deal with dry. The pan should be washed and wiped dry, rub the pan with ginger slices when heating and sprinkle salt in the pan. Pour cold oil into the wok when it's hot, then add the fish when it's hot. Coat the fish with a little oil before putting it in the pan and fry the fish on low heat.

Beat an egg and coat the fish evenly with the egg mixture, then fry the fish in the hot pan when the oil is hot, so that the fish will be more tender.

Coat the fish with water starch, and when the oil is hot and bubbling, fry the fish again. This way, the skin of the fish will be crispy, the fish will be tender, and the fish will not stick to the pan.