How to cook grass carp? The most common ways to cook grass carp are stewed, braised, boiled, steamed and so on. The following I will be these kinds of practices in detail to introduce to you.

1. Stewed grass carp

Raw materials:

Grass carp 1, ginger 1 piece, onion 1, old tofu 1 catty, 5 bok choy, salt, monosodium glutamate (MSG), chicken essence, pepper, sugar, sesame oil, vegetable oil.

Practice:

Scrape off the scales of the grass carp, pull out the internal organs and clean, cut into finger-thick strips, clean again.

Ginger sliced, scallions cut into pieces, tofu sliced, bok choy remove the roots and cleaned.

Put a little oil in the pot, add ginger slices and scallion segments to stir fry the flavor, down into the fish pieces, pour in the right amount of water, add 10 grams of salt, monosodium glutamate (MSG) 5 grams of chicken essence 3 grams, 3 grams of sugar, pepper 2 grams. Stew over low heat until the fish is about to be cooked into the tofu pieces and vegetables with a spoon to remove the surface foam can be installed pot. Finally sprinkle a few drops of sesame oil and chopped green onion.

2. Braised Fish Nuggets

If you are making this at home, I suggest you make braised fish nuggets because it takes more oil to deep fry the fish and you need a bigger pot.

Raw materials:

1 grassland, 1 green pepper, 1 ginger, 1 garlic, 1 green onion, 1 red pepper, bean paste, monosodium glutamate, chicken broth, sugar, pepper, cooking wine, corn starch, vegetable oil.

Practice:

Scrape the scales of the grass carp, pull out the viscera clean and cut into pieces, then add 2 grams of salt, 2 grams of monosodium glutamate, 2 grams of pepper, 3 grams of cooking wine marinade for 20 minutes and then add the appropriate amount of cornstarch to scratch well.

Cut the green pepper into slices, cut the red pepper into slices, cut off both ends of the garlic, cut the ginger into slices, and cut the scallions into pieces.

Heat the pan, pour in the appropriate amount of oil, oil temperature of 60% heat under the meat and fish pieces of fried until the surface of the golden brown when poured out.

Put a little oil in the pot, add 7 grams of bean paste, ginger, scallion, garlic and stir fry flavor add 1 frying spoon water. Pour into the fish pieces add monosodium glutamate 3 grams, 3 grams of chicken essence, 3 grams of sugar, pepper 1 gram of small fire until the fish is about to be cooked through when the next green pepper flakes. Hook into a little water thickening powder dripping a few drops of oil can be out of the pot on the plate.

3. Boiled fish pieces

Raw materials

Strawfish 1, mushrooms, 10 bok choy, a few slices of fungus, a few slices of cabbage, a little hand-rolled flour, tofu half a catty, ginger 1, 1 onion, garlic 1, 10 grams of peppercorns, dried chili peppers, 20, doubanjiang sauce, hot pot cooking seasoning, monosodium glutamate (MSG), chicken broth, sugar, pepper, cooking wine, canola oil.

Practice:

Scrape off the scales of the grass carp, pull out the internal organs, clean, cut into pieces. Place in a dish and add 2 salt, 2g MSG, 1g pepper, 3g cooking wine and marinate for 20 minutes, then add appropriate amount of corn starch and scrub well.

Tear the mushrooms into strips and clean them, remove the roots and clean the bok choy, soak the fungus, cut the cabbage into slices, and cut the tofu into slices.

Cut ginger into ginger, garlic into garlic, onion cut into scallions.

The pot is hot, pour the appropriate amount of oil oil temperature of 60% hot when the fish pieces deep-fried until the surface of the golden brown when poured out.

Another pot pot with a little oil. Add 10 grams of soybean paste, 5 grams of hot pot ingredients, ginger, garlic, onion, pepper 5 grams, 15 dried chili pepper stir fry flavor into the appropriate amount of water. Add mushrooms, bok choy, fungus, cabbage and tofu. Add 10 grams of monosodium glutamate, 5 grams of chicken essence, 5 grams of sugar, 1 gram of pepper After the water boils, put in the hand-rolled noodles, and fish out with a colander in a basin. Then drop in the fish pieces, cook for two minutes and pour into the basin. In the middle of the plate sprinkled with ginger, garlic, green onion, a little pepper, a little dry chili splashed with hot oil on top can be.

4. Steamed grass carp

Raw materials:

Grass carp 1, ginger 1 piece, scallion 1, cucumber 1, green pepper 1, parsley a few, red pepper half, two small onions. Salt monosodium glutamate chicken essence, sugar, pepper, cooking wine, soy sauce, vegetable oil.

Practice:

Grass carp scrape off the fish scales, gutted and cleaned. Make several shallow cuts on both sides of the fish. Sprinkle with a little salt. Pepper the fish and marinate for 20 minutes.

Cut ginger into slices, cut green onion into pieces, shred red pepper, and cut green onion into pieces.

The plate is lined with ginger slices, scallion segments will be fish on the top. After the water boils into the steamer to steam for ten minutes after the end of the out pick up ginger and scallions, pour out the excess water.

Pour a little water into the pot, down into the green pepper, cucumber, cilantro, ginger, scallions add 20 grams of soy sauce, 5 grams of monosodium glutamate, 5 grams of chicken broth, 3 grams of sugar, 1 gram of pepper and cook for a minute and then pour out to strain out of the inside of the vegetable residue. Seafood sauce is fried.

Pour a little seafood to the fish, just over the bottom of the plate is appropriate.

Scatter the shredded red pepper and scallions over the fish. Heat the oil in a pan, and when the oil is cooked, splash it over the shredded red pepper and small onion segments.