material
Grass carp; Ginger; Garlic; Millet pepper; jade green
working methods
Cut grass carp, put oil, soy sauce, raw flour and salt.
Spread a layer of ginger on the plate before putting the fish on it.
Then shred ginger and garlic, chop millet pepper, and add oil, soy sauce, salt, a little vinegar and a little cooking wine. After mixing, pour it on the fish and steam it in the pot.
When steaming, sprinkle chopped green onion on the fish, heat the oil in a cold pan, and then pour the oil on the chopped green onion to eat.
Spicy grass carp
material
Ten wax grass carp; Four dried peppers; Ten peppers; Onions; Ginger; Garlic; Soy sauce; Chicken essence; Miao Yi Xiao Ke
working methods
Heat the oil in the pan, fry the fish on both sides and put the fish aside.
Add pepper and dried Chili, add onion, ginger, garlic and fish, and add a small bowl of water after fragrance.
After boiling, change the pot to low heat, cover the pot and stew.
When the soup is almost dry, add garlic sprouts and chicken essence, stir well and take out.
Sweet and sour grass carp
material
Grass carp; Xiqiao; Pineapple; green cucumber
working methods
Sprinkle the fish with flour, fry until golden brown, remove and drain.
Dice pineapple, red cedar and cucumber, stir-fry until the red cedar is soft, and season with salt, vinegar and sugar.
Add fried fish and stir fry slightly.
Sliced grass carp with imperial concubine
Practice steps
1. Material map: grass carp 1, ginger, onion and lemon.
2. Scaled grass carp is slaughtered. Pay attention to the black membrane in the gills and stomach of fish and remove it completely. Wash the head, tail and gills of grass carp.
3. Take the knife away from the fish head and slowly cut the fish along the fishbone and tail. Cut one side, turn it over and cut another fish in the same way.
4. Cut the knife from the back of the fish and gently cut the big thorn on the belly of the fish.
All the fishbones have been cut off.
6. After removing the fishbone, take a knife from the end and cut the fish into fillets obliquely.
7. Put the fillets into the basin.
8. Cut the onion into sections, cut the ginger into thick slices, then mash it and add it to the fish. Squeeze a little lemon, add a teaspoon of salt and pepper to marinate the bottom flavor. 2 tablespoons cooking wine. Gently turn the chopsticks from bottom to top and mix them evenly. Marinate for half an hour. Don't stir in circles, and don't scratch hard with your hands, because that will make the fish gelatinous and sticky.
9. Spread the marinated fish fillets.
10. Sift a layer of starch on the surface of the fish fillet with a filter spoon.
1. Pour a proper amount of oil into the pot.
12. When the oil is heated to 60% to 70%, cut the fish fillet into pieces.
13. Fry until the fish is 80% ripe, and take out and control the oil. Then heat the oil in the pot until it smokes again, add the fish and fry it again until the surface is golden, and take out the oil to dry.
14. Put it directly on the table and dip it in a dish of your favorite sauce. You can also pour the sweet and sour sauce on the peony slices.
Grass carp meatball soup
material
Grass carp1; 5~6 eggs; 2 onions; Ginger 1 tablet; 1 coriander; 1 material; Appropriate amount of wine; Sugar is about the size of a small quail egg; Appropriate amount of salt; 3 to 4 drops of white vinegar; Appropriate amount of delicious soy sauce; Appropriate amount of sesame oil; Appropriate amount of corn oil; Proper amount of water
working methods
A fresh grass carp. Wash it, carefully wash scales, internal organs and congestion.
Slice the fish and remove as much meat as possible. Cut the fish head and bones into pieces for use.
Remove the skin of the fish and don't touch the fish. In fact, only half of the fish were used today, and the rest were bagged and frozen. After all, the fish is too big.
Cut a piece of ginger, and then try to cut the fish into thin strips, the thinner the better. Cut it into pieces, chop it with the cut ginger, add some cooking wine when chopping, and chop it into very delicate fish paste.
Cut the green onion into two sections, one of which is chopped, ginger is crushed, and coriander is chopped into foam.
Heat the pan, add oil, stir-fry aniseed, ginger and chopped green onion, stir-fry fish head, fish bones and fish skin until cooked, and pour in cooking wine.
Add water, preferably 3-4 cm below the fishbone and fish head, keep boiling, skim the floating foam, add sugar and white vinegar, and continue to simmer for about 15-20 minutes.
At this time, mixing
You can feel the shape by stirring. Add chopped green onion and stir well.
Pour the fish head and fish bone soup into another pot, turn to medium-low heat and start making fish balls with a spoon.
After all the fish balls are cooked, turn to high heat, gently turn the fish balls and cook for about 2 minutes. You can add salt, sprinkle with coriander and turn off the heat.
Braised fish with beer
Practice steps
1. Ingredients, J beer and cut fish pieces. (Add salt, wine, starch and pepper to fish pieces, mix well and marinate 10 minute)
2. Ginger, onion and garlic are minced for later use. (No shallots are replaced by scallions)
3. Burn some oil in the pan, fry the fish pieces until golden brown, and take them out.
4. Fried fish pieces.
5. Stir-fry shallots, ginger and garlic with the base oil in the pot.
6. Add a spoonful of spicy bean paste and stir fry.
7. Add the fried fish pieces and stir fry slightly. (Don't break the fish lightly)
8. Add the right amount of soy sauce and salt.
9. Add another spoonful of sugar.
10. Finally, add beer and shake the pot.
1. Cover tightly and cook until the soup is thick. Turn off the heating.