1. Fish washed and sliced;
2. Mix fish and shrimp with seasoning;
3. Wash the tofu, dry it and cut it into large pieces;
4. Wash the rape heart for later use;
5.250g of chicken soup and 500g of water are cooked together;
6. Put the cabbage in the pot and cook for a while until it is not cooked. Add tofu, shrimp and fish fillets and cook for 10 minute. Season with salt.
Practice of Sichuan grass fish
1. Slaughter, descaling and cleaning grass carp;
2. Cut the onion in half and shred it;
3. Slice a small part of ginger and shred most of it;
4. Put the grass carp into the pot, add the onion, wine, salt and ginger slices, add water and cook for 1 min;
5. Immediately turn off the fire and stew for 5 minutes until the fish is cooked, take it out and put it on a plate, leaving 1 cup of boiled fish soup for later use;
6. Heat the oil pan, add shredded onion, shredded ginger and shredded red pepper, and stir-fry until fragrant;
7. Then add soy sauce, sugar and boiled fish juice, thicken them and pour them on the fish;
8. Sprinkle with coriander and shredded ginger.
Method for making tricolor fish balls
1. Scales, gills and viscera of grass carp are removed, washed, the fish on both sides are scraped off with a knife, and the fish are chopped for later use;
2. Put the cut fish skeleton into the pot and add water to stew for half an hour, leaving the fish soup for later use;
3. Beat the eggs into the minced fish, add salt, onion, Jiang Mo and a little fish soup, stir with chopsticks, knead them into balls by hand, cook them in a boiling pot and take them out;
4. Cut carrots, green peppers and fungus into small squares;
5. Heat vegetable oil in a wok, add onion and Jiang Mo, add green pepper, carrot and diced auricularia, then add fish soup, salt and cooking wine to stew until the carrot is cooked, thicken the starch, add fish balls and pour in sesame oil.
Method for making crispy fish roll
1. Slaughter grass carp, remove scales and viscera, slice the meat cleanly, and cut it into strips 5 cm long and the thickness of chopsticks; 2. Cut the fat into 5cm filaments; 3. Peel the winter bamboo shoots, wash them and cut them into 5cm filaments; 4. The mushrooms are pedicled, washed and cut into 5 cm filaments; 5. Cut the scallion and ginger into 5 cm long filaments; 6. Grass carp strips, shredded fat, shredded winter bamboo shoots and shredded mushrooms are seasoned with refined salt, cooking wine and monosodium glutamate; 7. Cut the 6 cm square dried bean curd skin into 12 pieces; 8. Egg batter made of egg liquid and flour; 9. Each piece of bean curd is coated with a layer of egg batter, wrapped with several shredded fish, shredded winter bamboo shoots, shredded mushrooms, shredded fat, shredded onion and shredded ginger, and rolled into 12 roll; 10. Put the pot on medium fire, and when the peanut oil is burned to 50% heat, fry the pot involved until it is golden yellow and pick it up; 1 1. When the oil temperature rises to 70%, fry it again, take it out, put it on a plate, and serve with coriander.
Grass carp related introduction:
Alias: pomfret, hybrid, grass pomfret, grass wrapped fish, grass green fish, white pomfret.
Tip: Every time100g or so, too much can easily induce various scabies.
Tips for grass fish:
1. Cooking is delicious without monosodium glutamate;
2. Fish gall is poisonous and inedible;
3. Grass carp should be fresh, and the heat should not be too strong when cooking, so as not to cook the fish;
4. Grass carp and tofu are eaten together, which has the effect of tonifying the stomach, promoting diuresis and reducing swelling; It has a special effect on the growth of myocardium and children's bones, and can be used as a dietotherapy dish for patients with coronary heart disease, hyperlipidemia, child dysplasia, edema, tuberculosis, postpartum hypogalactia, etc.
5. Steamed grass carp with fried dough sticks, eggs and peppers is beneficial to the eyes and eyesight, and is suitable for the elderly to warm up. Thank you for your adoption.