Working Methods

1. Heat oil in a hot pan, put onion, ginger and garlic into the pan, fish into the pan and stir-fry, stir-fry on both sides.

2. Add salt and water. If you like soup, add more water.

3. Once the pan is boiling, reduce the heat for 20 minutes and remove the diced cilantro or scallions from the pan.

4. If you like garlic, put more in the fish stew. Put ginger slices of garlic in the stewed fish, and put cilantro in the pot to remove fishy. Never put vinegar to affect the taste.

Home Stewed Grass Carp

Materials

Grass carp, green onion, garlic, soy sauce, vinegar, peanut oil, star anise, pepper.

Working Methods

1. Clean the grass carp and control the water.

2. Dip the fish in a little cornstarch.

3. Put the fish in a pan and fry both sides until golden brown.

4. Pour a little peanut oil into the wok, and when it is 60% hot, add star anise, peppercorns, green onions and chili peppers to make them fragrant.

5. Add 5ml of soy sauce and 500ml of water and bring to a boil.

6. Add the pan-fried fish to the pan, add 2ml of vinegar, simmer over low heat for three minutes, and simmer over low heat for twelve minutes to collect the juices.

7. Add salt and plate.

Stewed Grass Carp Method 2

Tofu Stewed Grass Carp

Materials

1000g of grass carp, 250g of tofu, green onion, ginger, 2 daikon, dried chili pepper, 2 tablespoons of white wine, 2 tablespoons of vinegar, 1 tablespoon of sugar, salt, soy sauce.

Working method

1. Fish cleaned in the market, go home and continue to wash.

2. After the fish is cut into sections, heat a pan with cool oil and put it in the pan to fry. Do not use a spatula to shovel, shake the pan to make it evenly heated.

3. Sauté onion, ginger, fennel and meat (with or without) in the pan. Add the fish to the pan with the white wine, then add the water, soy sauce and salt to season.

4. Finally, add tofu and simmer on low heat for 20 minutes.

Tips

Rub ginger slices on the pot before frying the fish, so the fish won't stick to the bottom of the pot! It's better to use white wine than cooking wine.

Stewed Grass Carp Soup

Materials:1 grass carp

Seasoning:a little salad oil, salt to taste.

Working method

1. Remove the fishy tendons. Make a cross cut on the back of the fish under the head, then a cross cut near the tail. You will see a small white dot on the dark red color of the fish in the cross section. Pinch the small white spot with your fingernail and slowly pull out the white tendon. You can also tap the back of the knife against the back of the fish as you pull, which will make it easier to pull out. You can also cut the fish into segments, so that you can see the white dot in each segment and pull out the white tendon easily.

2. Put a little oil in a pan and fry the fish over high heat. There is no need to cook it.

3. Turn it over and fry it slightly for 1 minute. It doesn't matter if the fish skin is rotten.

4. Add lukewarm water without fish and bring to a boil over high heat, after a while it will be creamy in color. Skim off any floating foam.

5. If time is short, continue to cook over high heat and it will have a thick creamy color in about 10 minutes. If you have plenty of time, simmer on low heat for longer and observe the soup thickening.