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How to make Grass Carp simple braised Grass Carp Super meal

Raw materials: grass carp, flour, fresh ginger, garlic, star anise, pepper, cooking wine, braised soy sauce, light soy sauce, sugar, salt. A grass carp, remove scales, fishy, remove the inner black membrane of the abdomen, in the position near the head, knife cut, near the tail, cut a knife. Gently pat the fish with your hand. Near the head, there is a small piece of red meat with a small white spot inside. Hold the small white spot with your hand and gently pull it out.

Prepare fresh grass carp weighing about 1 kg, spring onions, shredded ginger, wine, sugar, chili powder, pepper powder, salt, soy sauce, starch, rapeseed oil. First of all, wash the grass carp, then cut it into wheels of about three centimeters, and put it in a basin. Put all the seasonings in it and marinate for five hours. Remove shredded ginger and green onions from the bowl and put them in a small bowl.

Practice 1: rinse traditional braised grass carp, dry with kitchen paper towels, sprinkle with salt and pepper and marinate for 10 minutes. Heat the pan with cold oil, pan-fry the grass carp over medium heat until golden on both sides, remove and set aside. Leave the bottom oil in the pan and stir-fry with sliced ginger, green onions and garlic. Add the fried grass carp, add cooking wine, light soy sauce, soy sauce, sugar and the right amount of water (no fish).

What are the production methods of braised grass carp?

Raw materials: grass carp, flour, fresh ginger, garlic, star anise, pepper, cooking wine, braised soy sauce, light soy sauce, sugar, salt. A grass carp, remove scales, fishy, remove the inner black membrane of the abdomen, in the position near the head, knife cut, near the tail, cut a knife. Gently pat the fish with your hand. Near the head, there is a small piece of red meat with a small white spot inside. Hold the small white spot with your hand and gently pull it out.

Practice 1: rinse traditional braised grass carp, dry with kitchen paper towels, sprinkle with salt and pepper and marinate for 10 minutes. Heat the pan with cold oil, pan-fry the grass carp over medium heat until golden on both sides, remove and set aside. Leave the bottom oil in the pan and stir-fry with sliced ginger, green onions and garlic. Add the fried grass carp, add cooking wine, light soy sauce, soy sauce, sugar and the right amount of water (no fish).

Steps: prepare grass carp, remove scales, viscera and gills, wash and cut into segments, marinate with cooking wine and salt for 10 minutes. Cool the oil in a hot pan and add the pickled grass carp when the oil is 60% hot. Fry until golden on both sides. Remove and set aside. Leave the bottom oil in the pan and stir-fry with sliced ginger and green onions. Pour into the fried grass carp section, add cooking wine, light soy sauce, soy sauce, sugar and the right amount of water (no more than grass carp).

The original braised grass carp is a delicious traditional dish with simple and easy to learn. The specific steps are as follows: 1) prepare a grass carp, clean it, chop it into about 3 cm segments, and marinate it with cooking wine, salt and soy sauce for 15 minutes; 2) prepare ginger, garlic, green pepper, red pepper, green onion and other seasonings, hot pot and cool oil. Saute onion, ginger and garlic; 3) add appropriate amount of sugar and gradually boil into red oil.

Ten home practices of braised grass carp

1. The common practice of braised grass carp: cut grass carp into circles, cut vanilla into sections, shred ginger and diced garlic. Put oil in the wok, fry the ginger slices until golden brown, remove, wipe dry and fry in the frying pan. Pan-fry until golden on both sides, pour in half a bowl of water, add light soy sauce, add shredded ginger and garlic, cover and simmer. After the juice is collected, add coriander and monosodium glutamate, season and serve.

2, grass carp to internal organs and fish scales, cut into large pieces, marinate with salt and wine for 10 minutes; 2) prepare spring onions and ginger garlic, red pepper, dried pepper, cooking wine, soy sauce and other seasonings, hot pot cold oil, saut é ed spring onions, ginger garlic and dried chili; 3) add appropriate amount of water, add large pieces of grass carp, heat until water boils, skim off floating foam; 4) add soy sauce, cooking wine, salt and sugar, simmer for about 30 minutes, and finally sprinkle with chopped onions.

3. Practice 1: wash the traditional braised grass carp, absorb dry with kitchen paper towels, sprinkle with salt and pepper and marinate for 10 minutes. Heat the pan with cold oil, pan-fry the grass carp over medium heat until golden on both sides, remove and set aside. Leave the bottom oil in the pan and stir-fry with sliced ginger, green onions and garlic. Add the fried grass carp, add cooking wine, light soy sauce, soy sauce, sugar and the right amount of water (no fish).

How do you cook braised grass carp?

The simple common practice of braised grass carp is as follows: first, scrape the fresh grass carp, remove the internal organs and gills and wash them, then cut into even-sized pieces of fish and put them in the basin. Be sure to clean the gills and teeth and the black membrane in the abdomen.

[step] prepare grass carp: wash grass carp, remove internal organs and fish scales, cut open from abdomen, remove fish bones, and then cut into blocks. Soak up water with kitchen paper towels so that you don't splash oil when frying fish. Marinated fish: evenly sprinkle an appropriate amount of salt on the fish, sprinkle with a small amount of cooking wine, marinate for 10-15 minutes, let the fish taste.

Ingredient: grass carp. Excipients: pork fillet, Lentinus edodes. Seasoning: spring onions, ginger, garlic, salt, sugar, liquor, pepper, light soy sauce, wet starch, sesame oil, edible oil.

Braised grass carp in brown sauce

1. Spring onions, ginger, chili peppers, large material slices and grass carp cut several small cuts along the fish noodles with a knife to taste braised grass carp. First of all, dry the washed fish water and heat the oil into 60-70% heat. Put the ginger into the pot and wipe the whole pot again, so that the fish skin is not easy to stick to the pot, and then put the fish covered with flour into the pot. {remember that the oil should not be too hot} wait for one side of the fried golden yellow, and then slowly turn to the other side.

Raw materials: grass carp, flour, fresh ginger, garlic, star anise, pepper, cooking wine, braised soy sauce, light soy sauce, sugar, salt. A grass carp, remove scales, fishy, remove the inner black membrane of the abdomen, in the position near the head, knife cut, near the tail, cut a knife. Gently pat the fish with your hand. Near the head, there is a small piece of red meat with a small white spot inside. Hold the small white spot with your hand and gently pull it out.

3. Wash the grass carp, cut it into pieces, put it into a bowl, pour appropriate starch and cooking wine into the bowl, grasp it evenly with your hands, and then add a little sliced ginger to marinate for about 20 minutes. After pickling the fish, you can prepare other excipients, wash the chili, wash the spring onions, ginger and garlic, and put them into a bowl and set aside.

4. Preparation method: cut the fish into long pieces 6cm long and 3cm wide; slice ginger and garlic; cut scallion into ear shape; slice pig fat. Heat the frying spoon, heat the oil until 80% hot, deep-fry the fish until the cover, remove.

5. Main ingredients: grass carp. Excipients: pork fillet, Lentinus edodes. Seasoning: spring onions, ginger, garlic, salt, sugar, liquor, pepper, light soy sauce, wet starch, sesame oil, edible oil.