How to make dried grass carp, how to make dried grass carp

The first step is to cut it. There are three types of dissection: dorsal section, ventral section, and ventral section. The choice of method depends mainly on the size of the fish selected.

The back section is suitable for large fish with thick meat. When cutting, the knife is fed from the second scale under the dorsal fin of the fish, and when the knife is about to reach the fish skull, the handle of the knife is slightly obliquely cut in the middle of the skull. Remove the internal organs and teeth of the fish, and remove the blood stains and excess parts of the backbone.

If the fish is larger and the other way of cutting is used, it should be cut under the back bone and at the thick part of the meat on the other side, which is beneficial to saturate the water. For small fish, we have to choose the abdominal section.

The second step is washing. In particular, it is necessary to wash the blood stains and mucus before the blood clots. After washing, let the fish drain and soak for 3 to 5 hours in the brine that was prepared first.

The third step is salting, according to the different weights of fish to choose the amount of salt, generally 18 24 kg of salt per 100 kg of fish. The amount is also different according to the season, less in winter and spring, and more in summer and autumn. When marinating, apply salt evenly to the fish, which helps to taste the same for everyone.

Then place it in the marinating pond, with the meat side up, the scales downward, the head slightly lowered, and the tail slightly upward.

The fourth step is drying, when the fish comes out of the brine, wash the stains on the fish with brine, and then put it on the fish rack, remember that the fish scales should be upward, and after drying for 1 2 hours, the fish meat is dried upwards. After 3 to 4 hours of exposure, the fish cannot squeeze out the water, and the fish is dry.

Such a delicious grass carp recipe.

Grass carp does this and the whole family loves to eat it.

Find a dried fish, dig a hole, and you'll be grassy.

Preparation materials: large grass carp (the quantity is determined according to the demand), appropriate amount of rice wine, appropriate amount of ginger slices, appropriate amount of salt.

1. First wash the large grass carp, remove the internal organs, gills and other parts, then rinse with water and drain the water.

2. Put the large grass carp on a plate, add salt, cooking wine and ginger slices to the processed grass carp, stir evenly, and marinate in a basin for 3 hours.

3. Then use a rope to string up the marinated grass carp and put it in a ventilated place for air drying, so that the dried fish is ready, and the operation is relatively simple.

Dried grass carp is not only a way to store fish, but also can be steamed or made in soup. It is very convenient to buy a few large grass carp, make them into sun-dried fish, hang them outside to dry, and take the next one to make when you want to eat them.

After the dried fish is made, you can wash it with cold or warm water, if you feel that the taste of the dried fish is too salty, you can soak the fish for a while, so that you can remove the salty taste of the dried fish, and it will not be particularly salty to eat.

---Steamed Dried Grass Carp"--

Prepare the ingredients. Main ingredients: 1 piece of dried grass carp.

Dried grass carp. Seasoning: a handful of chives, a piece of ginger, two spoons of cooking wine, a spoonful of light soy sauce, a little dark soy sauce, two spoons of cooking oil, a spoonful of oyster sauce, and a spoonful of steamed fish soy sauce.

Operation duration: 20 minutes.

--Procedure》--

1 Soak the dried grass carp into small pieces and soak in clean water. Because the dried fish is too salty after drying, the salt can be removed after soaking, so that the dried fish will not be too salty after steaming, and it can be cleaned.

2 Add the seasoning, finely chop the prepared chives and slice the ginger. Dry wash the fish and put it on a plate, add chopped green onion, ginger slices, 2 tablespoons of cooking wine, 1 spoonful of light soy sauce, a little dark soy sauce, 2 tablespoons of cooking oil, 1 spoonful of oyster sauce, and 1 spoonful of steamed fish soy sauce.

3 Put it in the rice cooker, put the washed rice in the rice cooker, add an appropriate amount of water, put the steamed orchid, put the grass carp plate in the steamed orchid, cover the lid, and press the cook button.

4 When the rice cooker is cooked, the steamed dried fish will come out of the pot. Smelling the strong aroma of fish, my appetite was shocked, and those who only wanted to eat a bowl of rice would definitely eat more bowls, so if you don't believe it, you can try it once.

Ingredients: 3 kg of grass carp, 30 grams of ginger juice, 30 grams of light soy sauce, 30 grams of salt, 15 grams of liquor, 10 grams of sugar.

1. Prepare all materials for Zhun and Sui.

2. Wash the black membrane of the grass carp maw.

3. Divide the fish into belly, bones, and meat (remove the head).

4. Cut the fish into 3 pieces (don't cut off the other end, please forgive me for taking pictures badly, you can see below).

5. The fish belly is staggered.

6. Cut it like this.

7. Cut all the fish (the whole fish bone is fine).

8. Put all the marinade in it, stir well, and marinate for 3 hours.

9. The marinated fish is hung with a rope, and the fish is cut into 3 pieces, and separated with a toothpick when drying.

10. Just wait for the sun, if the north wind is good, it can be dried in 3 days.

11. This is a fish bone that was dried before, don't look at it without meat, it tastes better than fish.

12. It's been a day in the sun.

13. It will dry after 3 days of drying, chop the dried fish into small pieces for a short time and put it in the freezer, which can be stored for several months.

It is recommended that you smoke it slowly for a month.

1. 500-1000g of grass carp, 100-250ml of liquor, 50-100g of low-sodium salt, 60-90ml of soy sauce.

2. Cut the belly of the grass carp to remove the organs, dig the gills to remove the tail and scales, and clean it.

3. Use a knife to divide the grass carp from the back into two, and cut the grass carp pieces on each side into strips.

4. Wash it again and soak the grass carp in white wine.

5. Pour out the liquor, add low-sodium salt and soy sauce, and stir evenly.

6. Stand still and dry in sunny weather.

7. After drying for 2-3 days, it can be refrigerated for use and eating.

500g grass carp, 30g celery, ingredients: 100g green pepper, ginger, green onion, salt, monosodium glutamate, oil.

1 Clean and chop the fish into chunks, and shred the celery and green peppers.

2 When the pan is hot, put the fish in and fry it.

3 Fry the fish on both sides over medium heat until golden brown.

4 Add the green peppers.

5 Add the water, cover the fish pieces, pour in the celery and bring to a boil over high heat.

6 Boil for two reincarnations, season off, turn off the heat, remove from the pot and serve on a plate.

Ingredients: 300 grams of grass carp meat, 150 grams of celery, 5 grams of salt, monosodium glutamate, ginger juice, onion juice, starch, sesame oil, 3 grams of pepper, 4 egg whites, 25 grams of cooking wine.

Preparation method: 1. Wash the grass carp meat, chop it into puree, add ginger juice, onion juice, pepper, salt, monosodium glutamate, egg white, starch and whip until ready use. Wash the celery and cut into shreds.

2. Add water to the pot, boil until about 20, squeeze the minced fish into the fish line and put it into the pot, slowly heat and cook, remove and rinse for later use. Blanch the celery in a pot and quickly remove it to shower.

3. Put the fishing line and celery into a pot, add salt, monosodium glutamate and sesame oil and mix well.

Ingredients: 60 grams of grass carp, 250 grams of wolfberry leaves, 120 grams of celery.

Seasoning: 5 grams of ginger, 3 grams of salt, 5 grams of peanut oil, 3 grams of sesame oil to teach you how to make wolfberry leaf celery fish fillet soup, how to make wolfberry leaf celery fish fillet soup to be delicious.

Method Wash the wolfberry and pick the leaves;

2.Remove the roots and leaves of celery, wash and cut into sections;

3.Wash the grass carp (grass carp) meat, slice it, mix well with an appropriate amount of salt, shredded ginger, starch and sesame oil;

4.First, tie the wolfberry branches into a ball, add an appropriate amount of water, simmer for about 20 minutes, remove the wolfberry branches and leave the soup for use;

5.Put celery, wolfberry leaves, and a little raw oil into the wolfberry branch soup, simmer for about 10 minutes, and cook the fish until it is just cooked, and season to serve.

A carp (or grass carp), 1 box of tender tofu, 200 grams of bean sprouts, 200 grams of parsley, 50 grams of dried chili pepper, 10 grams of Sichuan pepper, 30 grams of Pixian bean paste, 10 cloves of garlic, appropriate amount of cooking wine, appropriate amount of salt.

Method 1: Clean up the fish, slice it into thin slices, add an egg white, cooking wine, and a little salt to marinate for a while.

2. Cut the tender tofu into slices and put the pot at the bottom of the plate.

3. Blanch the bean sprouts in boiling water.

4. Wash the parsley and cut it into sections, and blanch it in boiling water.

5. Blanched bean sprouts and parsley segments are spread on top of the tofu.

6. Pour the amount of oil used for stir-frying in the pot, heat it, pour in the peppercorns, and stir-fry the fragrance.

6. Pour in the dried chili peppers and stir-fry until fragrant.

7. Pour in the bean paste and garlic slices and stir well.

8. Pour in hot water, and the amount of water should be able to cover the fish fillet.

9. After the water is boiled, put the fish fillets into the pot one by one and disperse them with chopsticks.

10. After all the fish fillets are put into the pot, cook for about 2 minutes before getting out of the pot, pour them into a container with tofu and vegetables, and sprinkle with chopped chives.

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Ingredients: 500 grams of fish.

Excipients: half a persimmon pepper.

Seasoning: appropriate amount of salad oil, appropriate amount of salt, 10 slices of ginger, appropriate amount of cooking wine, 2 chives, 1 Chaotian pepper, appropriate amount of tempeh, appropriate amount of pepper.

Method: 1. We washed the fish pieces, cut them into pieces, and then put pepper, cooking wine, ginger slices, and salt into them, and grasped them evenly, and then put in some oil, grabbed them again, and marinated them for half an hour.

2. Then prepare the other small ingredients.

3. Pour an appropriate amount of oil into the pot, wipe it with ginger slices once, and wipe the position where we fry the fish.

4. Put the fish in, first set it over medium heat, and then fry it slowly over low heat, generally speaking, it takes about 15 minutes to fry until golden brown. When the time is up, turn off the heat, and then it's time to fry the other side.

5. After the fish is fried, put it up first, leave some oil in the pot, put all the ingredients in, fry it until fragrant, and then put the fish into the pot, add half a bowl of water, and boil it over high heat.

Tips: 1. Marinate the fish for a longer time, so that it will taste better.

2. We try not to add flour to fry, because if it is wrapped in flour, it will not make the ingredients enter the body and fish.

3. When frying fish, should you turn it often, because the fibrous tissue of fish meat is relatively delicate, and if you turn it often, it will be easy to scatter.

4. We can use low heat when frying the fish to ensure the integrity of the fish.

5. The fish we fry in an iron pot is much better than the usual ordinary pot, we should add a small amount of water when we fry fragrant, so that the aroma can better enter the body of the fish, which can help to remove the fish, if there is more water, it will be boiled soft, which will make the taste worse.

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Hello, dear. Step 1 of the preparation of dried grass carp1. Clean up the grass carp first, cut it into pieces, put ginger slices, salt and pepper, grasp it well, and marinate for 1 hour 2

2. Prepare the ingredients while marinating the fish33. Fry the fish over medium heat until golden brown on 2 sides, and pay attention to the side to fry until 4Put the fried fish on a plate and set aside5

Stir-fry the ginger and garlic in the domestic bottom oil to make the fragrance 6Then add the shredded green pepper and add a little salt to fry and break off 7Pour in the fish, add a little salt, light soy sauce, monosodium glutamate, and chicken essence and stir-fry.

After washing, the grass carp is hung in a cool place to dry the water;

Chop the fish into large pieces and put them in a marinating bowl, add Sichuan pepper, sesame pepper, white wine, salt, light soy sauce, dark soy sauce and ginger juice;

Mix the fish pieces with seasoning and marinate, cover the fish pieces with plastic wrap and put them in the refrigerator overnight;

Put oil in a wok, when the oil is hot, put in the fish pieces and fry them over low heat until golden brown, drain the oil and remove it; (When frying, prevent it from sticking to the pan, you can hang a layer of dry powder);

After the fish pieces are cold, put them in the oil pan and fry them again until the skin is crispy and the meat is firm.

Spicy dried fish, you need to prepare some small dried fish, cooked peanuts, cooking wine, pepper, green onion, garlic, ginger, dried chili, first clean the dried fish, soak it in warm boiled water for 30 minutes, then take out the water and drain, garlic, ginger cut into minced pieces, remove the stems of dried chili peppers and the seeds inside, and then cut them into shreds, add oil in the pot, put the peppercorns in, fry the fragrance and take them out, and then put the dried small fish in, fry it all the way until golden and crispy, add some cooking wine and fry it evenly and put it out for later use, Leave some base oil in the pot, put the minced ginger, minced garlic, and dried chili shreds into it to fry the fragrance, then put the dried fish in it and fry evenly, pour in an appropriate amount of water, change to high heat to dry the soup, and finally add some peanuts, and you can get out of the pot after stir-frying evenly.

You can also make Korean-style dried fish with honey sauce, you need to prepare some dried small fish, some white sesame seeds, chili sauce, ginger, garlic, honey, soy sauce, first clean the dried fish, wipe the water dry with kitchen paper, add an appropriate amount of oil to the pot and heat it, put the garlic paste and ginger paste into it, and then change it to low heat and fragrant, pour in the dried small fish, stir-fry it slightly, then add an appropriate amount of honey, soy sauce, and then fry for 1 2 minutes, then add some white sesame chili noodles, and fry until the soup is dried up and put on the plate.

You can also make steamed dried fish, you need to prepare a dried fish, an appropriate amount of oyster sauce, light soy sauce, green onions, white peppers, ginger, dried fish first put in clean water to soak for ten minutes, and then clean and cut and put on a plate, cut the chili peppers into rings, shred ginger, shred green onion and ginger on the general surface and then drizzle some oyster sauce, light soy sauce, add an appropriate amount of water to the pot, put the dried fish in it and steam for about 20 minutes, put the chili rings and green onion white on it, add the appropriate amount of oil after the pot is cleaned, after the oil is burned, You can drizzle some hot oil over the surface of the cod liver so that it is ready to eat.