①Methods: Wash the first processed fish, dry water, salt 6 grams of fish inside and outside the rubbing all over the fish, and in the body of the fish sprinkled with some monosodium glutamate and cooking wine, the fish belly into the green onion, ginger, into the steamer with a high fire steam about 8 minutes or so that is cooked. Drizzle with sesame oil, cilantro Put on the head and tail of the fish or the back of the fish belly on both sides can be.

②Features. This dish pay attention to the fire, light and tasty, unique flavor.

③Technical key. Accurately grasp the time and fire. Fire is small, not enough time, the fish is easy to fishy and uncooked; fire, or overtime fish dehydration is serious, the meat is old.

Braised Grass Carp

Main Ingredients: Grass Carp

Accessories: Pork Tenderloin, Shiitake Mushrooms

Seasonings: Green Onion, Ginger, Garlic, Salt, Sugar, White Wine, Pepper, Light Soy Sauce, Wet Starch, Sesame Oil, Cooking Oil

Practice:

1.Clean Grass Carp with the guts off and slice the fish's body into " Well" character, coated with salt a little marinade for a while, green onions, ginger, garlic cleaned and cut into pieces, cleaned and cut into shreds of mushrooms, pork tenderloin cut into shreds;

2. Sit in a pot on the fire into a large amount of oil, the oil to 60% hot, the whole fish into the pot and deep-fried until both sides of the golden brown fish out of the drain oil;

3. Sit in a pot on the fire, the pot to leave the rest of the oil, pouring into the minced green onions, ginger, garlic, shredded pork

Tips for every day: In the process of burning fish, minimize flipping, in order to prevent burnt pot can be lifted up the pot gently shaking, so that the fish is not easy to break.

Softly Sliced Grass Carp Segments

In Ingredients: *Middle section of grass carp *1 packet of vermicelli *Pinch of sesame oil

*2 tbsp each of minced green onion, ginger, garlic, chili pepper, and shrimp

Seasoning: *1 tbsp of wine *2 tbsp of soy sauce *4 tbsp of sugar *6 tbsp of balsamic vinegar *some salt, some pepper *6 tbsp of water *1 tbsp of cornstarch

Precipients:

1.

1. Cut the grass carp in half from the belly, cut each piece into 6 pieces diagonally, and marinate with a little wine and salt for 10 minutes.

2. Soften the vermicelli in cold water, scald in boiling water, drain, mix with a little sesame oil and salt, and put on the bottom of the plate.

3. Boil water in a pot, add green onion, ginger, wine and fish slices, cover the pot, turn off the heat, simmer for 4 minutes, remove and place on top of the vermicelli.

In a frying pan, sauté the scallions, ginger, garlic, chili peppers and shrimp in 3 tablespoons of oil, stir in the wine along the sides of the pan, add the seasonings and bring to a boil, then pour over the fish fillets and sprinkle with the cilantro.

Creamed Grass Carp

Raw materials: 1 grass carp, a little cream sauce, a little grated cheese.

Applications: fresh seasonal vegetables, flour, salt, pepper.

How to do:

1, remove the scales and bones of the grass carp, and marinate the meat with salt and pepper.

2, dip the marinated fish in dry flour and fry in a frying pan until golden brown.

3. Put the fried fish on a plate and pour the cream sauce over it, without frying the fish head and tail.

4, fish baked until the surface of the cream sauce slightly browned, sprinkle with grated cheese, continue to bake until the cheese becomes golden brown.

5, in the fish around, yards of butter fried seasonal vegetables, or with cabbage rolls can be.

Clear Boiled Grass Carp

Materials: 1 grass carp, about 1 kilogram, ginger, jujube, peanut oil, raw salt and other seasonings in moderation.

Making: remove the scales of the grass carp, slaughter net, cut into large pieces into the tile bowl, and then add the seasonings to cover the pot can be.

Fish Fillets in Casserole

Information: Grass carp 8 taels (head or belly)

Cabbage 1 (12 taels)

Yu head 1 (8 taels)

Dried golden needles 1/4 taels

Mushrooms 3 pieces

Frying oil 2 cups

(1)Salt 2 teaspoons

Water 3 cups

Oil 2 cups

Water 3 cups

Cooking oil 2 cups

Method: 1. Wash the cabbage, cut into large pieces and fry in oil in a casserole.

2. yu head peeled and cleaned cut 1 square inch square, put in a frying pan fried into the casserole.

3. After soaking the needles and mushrooms, tie the needles in knots and cut the mushrooms into julienne strips.

4. Put the fish fillets, golden needles, shiitake mushrooms and (1) ingredients into a casserole dish and simmer for 30 minutes.

Grass carp in oil

Information: Grass carp 1 (1 catty)

Scallion 5 (julienne)

Ginger 6 slices

Salt 1 teaspoon

Wine 6 teaspoons

Soy sauce 6 tablespoons

Oil 3 tablespoons

Preparation:

1. Wash the fish with salt and wine for 15 minutes.

2. Ginger 6 slices spread body, water boiling to high heat steaming 15 minutes removed.

3. Sprinkle shredded green onion and soy sauce over the steamed fish and drizzle with boiling oil.

Tomato sauce grass carp

Raw material grass carp 500 grams, tomato sauce 50 grams.

Accessories citric acid trace, 10 grams of wine, 2.5 grams of refined salt, 20 grams of sugar, 0.5 grams of monosodium glutamate, 50 grams of broth, 750 grams of cooked vegetable oil.

Process

1, choose fresh grass carp fillets cut into 1 cm thick slices, and Shaoxing wine, salt mix, citric acid with the right amount of water to dissolve.

2, frying pan burned 60% hot, under the fish frying until yellow when fishing.

3, frying pan on medium heat, under the cooked vegetable oil 50 grams of heat to 30%, put the tomato sauce stir-fried until the oil was red, and put the sugar, citric acid, fresh broth to push the uniform, and then put into the fish wrapped in tomato sauce, pot serving.