How to fry grass carp is delicious, how to fry grass carp is delicious and crispy

Use grass carp to make West Lake vinegar fish.

Eat it hot, otherwise it will stink.

Ingredients: 1 grass carp about 900g, 300g ginger, 2 green onions, 1 teaspoon wine, 3 tablespoons sugar, 2 tablespoons black vinegar, 2 tablespoons soy sauce, pepper, corn starch and sesame oil.

Method: 1. Wash and cut the green onion into 2 parts. Half of the ginger is cracked, and half is shredded.

2. Cut the grass carp clean, cut it into two pieces from the fish belly (note that it cannot be cut off), put it into the pot, fill it with water, add 1 part of green onion, cracked ginger and wine, boil, simmer for 10 minutes over low heat, pick it up, put it in a dish, and filter the ginger shreds all over the fish body.

3. Heat the oil pan, add the green onion and stir-fry until fragrant, then remove the green onion and pour the green onion oil into a bowl. Pour 2 cups of water into the pot, add sugar, salt, black vinegar, soy sauce, pepper and bring to a boil, thicken with cornstarch water, then pour in scallion oil, pour it on the fish, and sprinkle with sesame oil.

Ingredients: 250g minced dace 2 cups oil 2 tablespoons jestir juice 1 tsp salt and a pinch of pepper.

Method: 1. Mix the dace meat with the seasoning, knead it into a ball with a diameter of about 3 cm, put it on a plate, and set aside.

2. Heat the red pot over a fierce heat, pour in the oil, wait for the oil to boil, reduce the heat slightly, put in the dace balls one by one, fry until they float and are golden brown (about 5 minutes), drain the oil, and serve on the plate. 3. Pour the juice into a small dish and use it to dip the dace balls and eat together.

It is better to have more, then boil it in water, add cooking wine. Cook until viscous, remove the fish scales and continue to cook, dry the water a little, let it cool and eat the fish jelly, so it is good. When you eat it after frying, you have to eat a lot of oil, which is very unhealthy.

Pick large scales, wash and set aside.

Add cooking wine, minced ginger, salt, and peppercorn powder to the fish scales, mix well, and marinate for a while.

Add the marinated fish scales to an appropriate amount of cornstarch and make it well.

Heat the oil in the pan and fry the fish scales until golden brown.

Mix a little sugar, crispy and not greasy.

Deep-fried grass carp.

This method is my uncle's own research, grass carp only has big spines and no small spines, it is convenient and delicious to eat, and the taste of some peppercorns is more special, and it can be placed for a period of time after frying, and it can also be eaten as a snack.

Use the herb carp with two pieces of ginger.

Appropriate amount of peppercorns, appropriate amount of salt.

Cooking oil in moderation.

Steps to prepare for frying grass carp in moderation.

Step 1 Clean the grass carp, remove the internal organs, chop off the head, and use a kitchen knife to cut the fish along the back of the fish. (I forgot to take a picture at this step).

Step 2> Cut the shaved fish into segments slightly wider than your fingers.

Step 3> Put the sliced fish into a bowl and slice the ginger.

Step 4> Put the sliced ginger into a basin, sprinkle in the peppercorns and salt, turn the fish and seasoning by hand until they are well mixed, and marinate for about 30 minutes. Students who like to eat spicy food can also add some chili peppers in this step.

Step 5> After marinating, pick out the ginger slices and peppercorns as much as possible, don't throw them away first, and set them aside. Pour in an appropriate amount of starch and mix well, so that the fish pieces are evenly coated with starch.

Step 6> Pour oil into the pot, pour the ginger slices and peppercorns picked out in step 5 into the pot after the oil is hot, remove the flavor and fry the fish pieces in batches.

Step 7> Remove from the pan and let cool slightly before serving.

Step 01 Cut the grass carp body into sections, knead well with cooking wine, ginger slices, a few green onions, and dry starch and marinate in the refrigerator for 20 minutes. Prepare a small bowl of flour and an egg Step 02 Clip the marinated fish pieces out and put them in another small basin, add an egg, and stir well in a small half bowl of flour, the amount of flour is determined according to personal preference Step 03 Add a little salt, Sichuan pepper, and Pixian bean paste, and stir well Our family likes this taste Step 04 Pour enough sunflower oil into the pot, and after the oil is hot, put the fish pieces into it one by one....

Ingredients. Grass carp.

300g excipients. Oil. Amount.

Salt. 1 teaspoon. Ginger. 2 tablets.

Garlic. Amount.

Fish sauce. 1/2 tablespoon.

Egg. 1 pc.

Flour. Amount.

Allspice. 1/2 teaspoon.

Chicken powder. 1/2 teaspoon.

Light soy sauce. 1/2 tablespoon.

Steps. 1.Material.

2.Wash the grass carp, especially the black membrane of the fish maw, and cut it into pieces, along the direction of the fish bone.

3.Shred the ginger and chop the garlic small.

4.Put the grass carp in a bowl and add ginger and garlic.

5.Add half a teaspoon of salt.

6.1/2 teaspoon of fish sauce.

7.Mix well with half a teaspoon of light soy sauce, then add half a teaspoon of chicken broth and mix well and marinate for 2 hours.

8.The fish is marinated and the eggs are ready to be beaten.

9.Add salt to the flour and mix with half a teaspoon of 5 parts of flour.

10.Wrap a piece of fish in egg wash first.

11.Recoat in flour.

12.Heat the oil for eight minutes and fry in the pan to reduce the heat, at this time there is no need to move the fish pieces, and then turn it when it becomes hard.

13.Fry until golden brown and remove the dry oil.

14.Serve on a plate.

Heat the pan with cold oil, and then what? This oil is controlled at about 80 to 90 degrees, and then it will be good at once.

Chop the fish section, use salt, cooking wine, chili, monosodium glutamate, sugar, rice wine, pepper noodles, green onion, ginger and garlic, and taste for more than half an hour.

Dry starch and fry until golden brown.

Let's figure out the exact amount. The grass carp used this time, wrapped in crispy paste, fried over a hot fire, crispy on the outside and tender on the inside, with a good taste and great taste, is a special way to satisfy cravings. It can be served with salt, pepper or other dry seasonings.

The steps for how to fry fish pieces are crispy and delicious are as follows:1. Put green onions, ginger slices, salt, pepper and cooking wine into the fish pieces, grasp and marinate for 15 minutes.

2. Add a spoonful of flour, a spoonful of cornstarch, an egg and water to the basin, stir well, and let stand for 5 minutes.

3. Take out the accessories from the fish pieces, pour in the batter, stir well, and heat the oil.

4. When the oil temperature is hot, put in the fish pieces and gently touch them with chopsticks to avoid the fusion of the fish pieces.

5. After frying the fish pieces for three to five minutes, the skin is golden brown, remove the fish pieces and let them cool.

6. Heat the oil again, re-fry the fish pieces for 30 seconds to increase the crispy taste, and then put it on a plate and eat after removing it.

Here's how to fry the grass carp in fish pieces:Ingredients: 1000 grams of grass carp, appropriate amount of barbecue material, appropriate amount of eggs, appropriate amount of starch, appropriate amount of edible oil.

Tools: pots, chopsticks, pots, colanders, kitchen paper.

1. Clean the grass carp, chop the pieces and put them in a basin, and marinate them overnight with barbecue sauce.

2. Add an egg and an appropriate amount of starch to the marinated fish.

3. Mix well with chopsticks so that each piece of fish is coated with starch and egg batter.

4. Heat the oil pan, fry the fish pieces one by one, fry until the sauce is red and the skin is crispy, and drain the oil with a colander.

5. Put the fried fish pieces on kitchen paper to absorb the excess fat and serve.

The method is as follows: 1. Wash the grass carp, especially the black membrane of the fish maw, and cut it into pieces, which should be cut in the direction of the fish bone.

2. Shred the ginger and dice the garlic.

3. Add ginger and garlic to the grass carp bowl, add half a teaspoon of salt, half a teaspoon of fish sauce, half a teaspoon of light soy sauce and mix well, then add half a teaspoon of chicken powder and marinate for 2 hours.

4. Marinate the fish and prepare the eggs to beat.

5. Add salt to the flour and half a teaspoon of five parts of flour and mix well.

6. Clip a piece of fish first wrapped in egg liquid, and then coated in flour.

7. When the oil is eight minutes hot, fry in the pan and reduce the heat, and then turn it when the fish pieces become hard.

8. Fry until golden brown, remove the dry oil, and put it on a plate.

Ingredients: grass carp, light soy sauce, vinegar, green onion, ginger, cooking oil, pepper, flour, corn starch, eggs, salt. Wash the fish and cut into cubes, marinate the salt, green onions, ginger, vinegar, pepper, soy sauce and fish pieces for 20 minutes.

Remove the green onion, ginger and garlic from the fish pieces, then add an appropriate amount of oil, flour, corn starch and egg mixture and mix into the fish pieces for later use. Add oil to the hot pan, put the mixed fish pieces into the pan after the oil is hot, fry over low heat until the surface is golden brown, and then remove it. <

Ingredients: 1 grass carp, light soy sauce, vinegar, green onion, ginger, cooking oil, pepper, flour, corn starch, egg, salt.

1. Wash the fish and cut into pieces, marinate the salt, green onion, ginger, vinegar, pepper, soy sauce and fish pieces for 20 minutes.

2. Remove the green onion, ginger and garlic from the marinated fish pieces, and then add an appropriate amount of oil, flour, corn starch and egg liquid and mix into the fish pieces for later use.