1. How to eat grass carp

First of all, you must know how to choose fish and look at the fish eyes. Fish with full, protruding and transparent corneas is a fresh fish! Place the selected fish on the chopping board, remove the scales and wash it! Get some scissors and remove the fins and gills! Using scissors, cut open the belly and remove the internal organs. Get a basin that can hold grass carp (preferably a little larger) and wash it with water. Grass carp can be made in many ways, such as grass carp soup, braised grass carp cubes, sweet and sour grass carp, all taste delicious!

2. Method 1:

One piece of fresh grass carp weighs about 1 kilogram. Prepare green onions, shredded ginger, cooking wine, sugar, chili powder, Sichuan pepper powder, salt, soy sauce, and starch. , rapeseed, then wash the grass carp and cut it into a wheel shape of about three centimeters, and put it in a clean basin for later use; put all the ingredients in the ingredients, the amount is appropriate according to personal taste, then cover it and marinate About 5 hours later, take out the shredded ginger and green onions from the basin and put them into a clean small bowl and set aside.

Put an appropriate amount of rapeseed oil in the pot. When it is 80% hot, put the fish pieces wrapped in starch into the pot one by one. Fry until both sides are golden brown. Take a clean plate and put them in. Set aside; use the remaining oil in the pot to stir-fry the shredded ginger and green onions in the small bowl until they turn yellow, then pour in an appropriate amount of boiling water, then add the fish pieces in sequence, and turn off the heat when the soup is almost dry. , take it out of the pan and put it on a plate.

3. Method 2:

Remove the head and tail of grass carp, cut the fish into two large pieces along the big bones, then cut into small pieces, marinate with salt, cooking wine and shredded ginger for flavor ( Just one night in advance). Drain the water from the marinated fish pieces, fry them in oil in a pan until golden, take them out, drain the oil and set aside. Cut onions into sections, slice ginger, three or four garlic heads, one piece of cinnamon, three or four bay leaves, some Sichuan peppercorns, one star anise, hawthorn A few slices (if there are no hawthorn slices, don’t put them in). Old vinegar: cooking wine: light soy sauce = 1:1:1, add a little dark soy sauce to adjust the color, and add an appropriate amount of salt.

Leave the bottom oil in the fish frying pan and stir-fry the chives, ginger and garlic, add all the seasonings, add boiling water and bring to a boil over high heat. After the water boils, add the fried fish pieces until the water just covers the ingredients. Bring to a boil over high heat, then simmer over low heat for an hour. The heat must be low otherwise the fish will break into pieces. Keep the water slightly open so that the fish is soft and tender. Use a chopstick to lightly touch it to melt it and then turn off the heat. Season with a little chicken essence and sesame oil, and sprinkle with a little minced garlic. If you like more soup, just serve it directly. Otherwise, reduce the juice over high heat and turn off the heat when the soup thickens.

4. Method 3:

Ingredients: One grass carp (about 500 grams), two pieces of tofu (about 250 grams), and appropriate amounts of seasonings.

Scale the grass carp, wash the internal organs, and cut into three sections; cut the tofu into small cubes; cut 25 grams of green garlic into sections.

Heat 50 grams of chicken oil (or salad oil) in a wok, add fish segments and fry, then add cooking wine, soy sauce, sugar and chicken stock and cook. Simmer over low heat.

After the fish is fragrant, add the tofu cubes, bring to a boil over high heat, and simmer over low heat. After simmering for 5 minutes, when the tofu floats, add minced green garlic (or minced garlic) and drizzle with chicken oil. , that's it.