How to make boiled grass carp, the practice of boiled grass carp

Such a delicious grass carp recipe.

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

Boiled grass carp is a food that we often eat in our daily life. Eating more grass carp can not only help us replenish the protein that our body needs, but also help our body replenish energy. So, how can you make a dish that is both beautiful and flavorful'What about boiled grass carp?

Let's learn together!

Boiled grass carp

Materials:

Grass carp, green onion, ginger, chili, pepper.

Method

1. Cut off the head and tail of the fish first, then cut the fish into slices and marinate with salt and cooking wine for 15 minutes.

2. Processing seasoning: cut the green onion into sections. The ginger is divided into two halves, half shredded and half sliced, the shreds are used for stir-frying, and the slices are boiled with the fish. The chili pepper has to be red to feel dripping, and it's very spicy.

3. Put the pot on the fire, add water, put in the fish head and tail, fish skin, green onion and ginger cooking wine, and then put in the sliced fish fillets. The pot is ready to boil.

4. Find another pot, then add various seasonings to stir-fry to make the fragrance, and then pour the fish into it, and the dish is ready.

Steamed grass carp

Materials:

500g of grass carp, 1 green onion, 2 slices of ginger, 1 section of young ginger, 10g of red bell pepper, 10ml of cooking wine, 15ml of steamed fish soy sauce, 15ml of vegetable oil, a little salt.

Method

1. Wash the grass carp and scrape off the scales and a layer of black membrane in the abdominal cavity of the fish.

2. Spread a layer of salt, cooking wine, and two slices of ginger on the top and bottom of the fish.

3. Cut the tender ginger, green onion and red bell pepper into thin strips.

4. Soak the fish in the water first, then wait until it curls up and fishes it out.

5. Bring the water to a boil over high heat, put the fish in and steam over medium heat for 8 minutes.

6. When the fish is cooked, take it out, remove the ginger slices, drizzle with steamed fish soy sauce, and sprinkle with shredded green onion and ginger and red pepper.

7. Then heat the oil in a separate wok.

8. Pour over the fish and green onion and ginger shreds.

Method 1. 1. Kill and wash the fish, chop off the head and tail, slice it into fillets, and put the rest of the fish.

Boiled fish steak chopped into several pieces. Marinate the fillets with a pinch of salt, cooking wine, cornstarch and a egg white for 15 minutes (the head and tail and the fish steak are on a separate plate and marinated in the same way);

2. Boil a small pot of water, wash the bean sprouts, put them in boiling water and scald them, put them into a large basin, sprinkle a little salt according to personal taste, and set aside;

3. Add three times the usual oil to a clean wok, after the oil is hot, add three tablespoons of watercress (or chop and stir-fry) and stir-fry until fragrant, add ginger, garlic, green onion, peppercorns, chili powder and dried red pepper and stir-fry over medium and low heat. After the flavor, add the head and tail and fish steak, turn to high heat, stir well, add cooking wine, soy sauce, pepper, and sugar, continue to stir-fry for a while, add some hot water, and add salt and monosodium glutamate to taste. Wait for the water to boil, keep the heat high, put the fish fillets one by one, use chopsticks to disperse, and turn off the heat for 3 to 5 minutes.

Pour the boiled fish and all the soup into the large pot where the bean sprouts were just placed;

4. Take another clean pot and pour half a catty of oil (the specific amount of oil depends on the size of the container prepared, and when pouring it into a large basin, all the fish and bean sprouts will be submerged, which can be visually inspected). When the oil is hot, turn off the heat and let it dry. Then add a lot of peppercorns and dried chili peppers, and slowly stir-fry the peppercorns and chili peppers over low heat to bring out the aroma of peppercorns and chili peppers.

Be careful not to make too much fire to avoid frying;

5. When the color of the chili pepper is about to change, immediately turn off the heat and pour the oil in the pot and the pepper pepper into the large pot with the fish.

Approach 2. Boiled fish preparation:

1. Chop off the head of the fish and divide it in half;

2. Lay the fish flat and use a sharp knife to separate the two large pieces of fish meat and fish steak;

3. Continue to slice two large pieces of fish into an appropriate amount of fish fillet;

4. Divide the fish steak into three or four sections and put it together with the fish head for later use;

5. Put an egg white, a little salt, dry starch and cooking wine in the fish fillet, mix well;

Preparation: 1. Pour a small bowl of salad oil, all Sichuan peppercorns and chili peppers into the pot and fry slowly over low heat;

2. After the pepper changes color, use a shovel to remove half of the oil and peppercorns, and set aside;

3. Turn on the heat, put in the patted garlic cloves and ginger slices, and after the fragrance comes out, drain the fish head into the pot;

4. Stir-fry twice, pour in cooking wine for about a night, salt and half a spoon, and add three or four bowls of boiling water;

5. When the fish head soup boils and tastes, put the fish fillets one by one into the boiling soup;

6. The fish fillets will cook quickly, put an appropriate amount of chicken essence, white pepper and salt and pepper powder before cooking;

7. Put blanched soybean sprouts in the pot;

8. Pour a series of soup water into this basin of fish fillets;

9. Finally, pour the half bowl of chili pepper and oil on top.

Approach 3. 1.Remove the internal organs and scales of the fish belly from the live fish, slice them into slices, add fine salt and monosodium glutamate, mix well, and leave for half an hour;

2.Cut the ginger into large pieces and pat the garlic cloves apart;

3.Heat the cooking oil in a pot, turn off the heat, and add the red pepper, ginger, garlic and Sichuan pepper when the oil is hot.

4.Add a few red peppers to a boil in a basin of water, add bean sprouts, and at the same time sandwich the fish fillets into the boiling water, turn off the heat after the fish fillets float to the surface, and the fish fillets are tender at this time;

5.Heat the chili oil and pour it into this basin, and a pot of fragrant, spicy and numb boiled live fish is served.

Here's how:1. Remove the internal organs of the fresh grass carp you bought, clean it, remove the fishy line, and put a horizontal strip knife on the back of the fish for later use.

2. Pour in the cooking oil, stir-fry a little pork belly when the oil is hot, and then stir-fry the green onion, ginger, minced garlic, star anise, Sichuan pepper, dried chili, light soy sauce, dark soy sauce, and oyster sauce to make the sauce fragrant.

3. Put the whole fish into the pot, add a can of beer, add some water, submerge the back of the fish, add salt, chicken essence, thirteen spices, green and red peppers.

4. Finally, cover the pot and cook for about 10 minutes.

Ingredients: 1 grass carp, 3 to 4 pieces of ginger, half a garlic, pepper, salt, dark soy sauce, oyster sauce, light soy sauce, Lao Gan Ma, peanut oil, half a bowl of beer, coriander leaves, etc.

The detailed steps are as follows:

Step 1: Fish, I picked a 3-pound grass carp, you can also choose other larger fish to do, when you buy fish, you can let the stall owner help deal with it, there is a fishing line on both sides of the fish, you can draw a knife under the fish head, and then draw a knife at the tail of the fish, and then pull out the fishing line, these two fishing lines are also very fishy, and the black membrane in the belly of the fish must be scraped clean, this is also a very fishy thing, after processing and washing, cut the fish into pieces, the size is set by yourself.

Step 2: Prepare three or four pieces of ginger and half a garlic, peel and wash them, then slice the ginger, cut the garlic into cubes, and cut it in half without chopping.

Step 3: Put the chopped ginger and garlic in a large bowl with the fish pieces, add some pepper, appropriate amount of salt, a little dark soy sauce, oyster sauce, light soy sauce, a spoonful of Lao Gan Ma, peanut oil, stir it well, stir well and marinate for half an hour.

Step 4: When the fish is almost marinated, we prepare a rice cooker that will not stick, sprinkle a little oil on the bottom of the pot to let the oil stick to the bottom of the pot, and then pour the marinated fish into it and lay it flat.

Step 5: After the fish is flattened, we will prepare half a bowl of beer and pour it in, if you don't prepare the beer, you can also use cooking wine, the beer can be fishy, and the fish tastes great.

Step 6: After pouring in the beer, shake it evenly, then cover the pot, press the rice button and cook for 20 minutes. My rice cooker is thicker and slower to heat, if your pot is heated quickly, it usually takes about 15 minutes, so this time is not certain, it depends on the temper of your own rice cooker.

Step 7: When the fish is almost ready, we prepare a little coriander leaves, and if you don't like to eat coriander, you can prepare a little chopped green onion. The fish is ready to cook, and the fish is the most tender and delicious when it is just cooked, so everyone should grasp the time.

Remove the fish pieces and place them on a plate, then sprinkle with the prepared coriander or chopped green onions, and pour the remaining juice from the pan and serve.

The correct way to stew grass carp is as follows:Ingredients: 1 grass carp, 1 green onion, appropriate amount of ginger, 1 piece of white tofu, appropriate amount of rapeseed oil, salt, appropriate amount of chicken essence.

Steps: 1. Wash the fish and cut it into pieces.

2. Prepare green onions, ginger and white tofu.

3. Heat rapeseed oil, add the fish, and fry on both sides.

4. Add water to boil, add green onion and ginger; Add white tofu in boiling water; Strain the foam with a spoon.

5. Cook for 10 minutes and it will be cooked, I cooked it for 20 minutes this time to make the soup whiter. After the soup is cooked, put the appropriate amount of salt according to your taste, put the chicken essence out of the pot, you can drink a bowl of hot fish soup first, or you can use the fish soup to soak rice and eat, the taste is super good.

First of all, we prepare a fresh grass carp, clean it and dig out the internal organs and the black membrane in the abdomen, and then remove his head and tail, cut the grass carp into uniform slices, and then put it in a bowl, add some edible salt, cooking wine, green onions, ginger and garlic and so on to marinate for a period of time, at this time we also need to prepare some other accessories, such as green onions cut into segments, then some ginger cut into shreds, and then prepare some red peppers, and then add an appropriate amount of warm water to the pot, and then the fish head and fish skin, Then there are some green onions, ginger, garlic and cooking wine put in and cook, and then put the grass carp fillets in to cook, and then take him out after boiling, and then we prepare another pot to put millet pepper and some green onions, ginger, garlic, chili pepper, etc. into it and stir-fry until fragrant, and then pour it into the pot of fried fish fillets, and after a period of time, a very delicious boiled grass carp fillet is ready.

Boiled grass carp fillet as a grass carp to a light practice, and it tastes very delicious, can meet the taste of most people, we can try it at home for people who like to eat fish food, the nutritional value of grass carp is also very rich, such as high-quality protein, as well as mineral elements and vitamins, etc., can supplement the nutrients needed in the body, and for some patients with arteriosclerosis or cardiovascular and cerebrovascular diseases, there is also a certain preventive effect.

When making boiled fish, you first need to prepare a grass carp, soybean sprouts, dried chili, Sichuan pepper, ginger, garlic, green onion, oil, salt, monosodium glutamate, dry starch, cooking wine, bean paste, raw egg white, pepper. First of all, the fish is killed and washed, then the head and tail are chopped off, and after the fish is filleted, the rest of the fish steak can be chopped into several pieces. Then we take the fillet with a little salt, cooking wine, cornstarch and a egg white, marinate for 15 minutes.

After boiling a small pot of water, you can wash the bean sprouts, then put them in boiling water to blanch, then put them into a large basin, and sprinkle a little salt in them according to personal taste.

Then add three times the usual stir-fry oil to the pot, wait until the oil is hot, add three tablespoons of watercress and stir-fry until fragrant, add ginger, garlic, green onions, peppercorns, chili powder and dried red pepper, and stir-fry over medium-low heat. After the flavor is out, you can add the head and tail and fish steak, turn to high heat, you can stir evenly, add cooking wine and soy sauce, pepper, and sugar, and then continue to stir-fry for a while, add some hot water, and put salt and monosodium glutamate in it to taste. Wait for the water to boil, keep the heat high, put the fish fillets in it one by one, then use chopsticks to disperse, and then turn off the heat after 3-5 minutes.

Then pour the boiled fish and all the soup into a large pot that has just been filled with bean sprouts.

Then take a clean pot, pour half a catty of oil into it, wait until the oil is hot, turn off the heat and dry it first. Then add Sichuan pepper and dried chili pepper to it, and then slowly stir-fry the pepper and chili pepper over low heat. At this time, the fire should not be too large, which can avoid the occurrence of fried paste.

When the color of the chili pepper is about to change, you should immediately turn off the heat, and then pour the oil in the pot together with the pepper and chili pepper into the bowl of fish.

Hello, grass carp can be braised oh.

Braised grass carp: The raw materials used are a grass carp, green onions and ginger cut into shreds for later use, an appropriate amount of cooking wine, sugar, chili pepper, Sichuan pepper, refined salt, dark soy sauce, starch, edible oil. When making, cut the grass carp into pieces, then put in shredded green onions, shredded ginger and cooking wine, sugar, refined salt and marinate for half an hour, then wrap the fish pieces in starch, fry them in hot oil until golden brown, fry the shredded green onions, shredded ginger, chili peppers and peppercorns until fragrant, add an appropriate amount of water and dark soy sauce, and then put in the fish pieces, and when the soup in the pot is dry, it can be eaten.

You can also make boiled grass carp fillet.

Boiled grass carp fillet: When making, the grass carp fillet is first cut into small pieces, and then salted with refined salt and cooking wine. After marinating, the fillets are placed in clean water and ready to serve when the water boils.

Add oil to the pot, add chili, ginger shreds, and Sichuan peppercorns, and use high heat to fragrant, then pour into the boiled fish fillets, and the boiled grass carp fillets are ready.

It tastes good.

The most delicious way to eat grass carp is --- Suzhou-style fried fish.

Fried fish, also known as smoked fish, is very common in the south of the Yangtze River.

The land of fish and rice, there is a lot of water and a lot of fish.

Suzhou people love to eat fish, especially fried fish.

Chinese New Year's Eve dinner, reunion dinner, family gatherings are indispensable for a burst of fish.

Even when eating noodles, fried fish noodles in red oil are also the best choice in old Suzhou.

The easy to understand saying fried fish is the fried grass carp.

But it's not that simple.

The marinade seasoning, the thickness of the fish pieces, and the proportion of the sauce are all emphasized.

The bland grass carp makes for an amazing taste.

Fry until crispy, soak the fish in the sauce while hot.

The fried fish full of juice has crispy skin and fresh meat.

The faint salty aroma, the slight sweet and sour, is really delicious and can't stop eating.

Ingredients: grass carp grass carp 500g

Ingredients: 5 shallots.

Ingredients: Salt a pinch

Ingredients: 1 tablespoon of cooking wine.

Ingredients: 1 scoop of light soy sauce.

Ingredients: 5 slices of ginger.

Ingredients: Edible oil to taste.

Sauce: 500g pure water

Sauce: 3 star anise.

Sauce: 1 cinnamon bark.

Sauce: about 20 Sichuan peppercorns.

Sauce: caster sugar 80

Sauce: 1 tablespoon vinegar.

Sauce: 1 tablespoon dark soy sauce.

Sauce: 1 tablespoon light soy sauce.

Sauce: 1 tablespoon of cooking wine.

Sauce: Salt a pinch

The most delicious way to eat grass carp is --- the practice of popping fish in the Soviet style.

Cut the grass carp into pieces, scrape off the black membrane in the belly of the fish, wash it, and cut it perpendicular to the back of the fish into thick fillets.

Add 1 tablespoon of cooking wine, 1 tablespoon of light soy sauce, ginger slices, green onion and a pinch of salt to the fish fillet, stir well and marinate for 15 minutes.

Place the caster sugar, vinegar, dark soy sauce, light soy sauce, cooking wine, and a pinch of salt in a small bowl from the sauce.

Pour pure water into the pot, add star anise, cinnamon boiling, pour in the prepared sauce, boil again, add peppercorns to turn off the heat.

Pour the sauce into a basin and let it cool for later use.

When the cooking oil is boiled to 50% hot, put the fish pieces into the pot, the fish is fragile and do not turn it frequently, and remove and drain the oil when it is fried until it is crispy.

Heat the oil in the pan again until it is 7 hot, and then put the fish pieces that have been fried once into the pan and fry them until golden brown and crispy.

After the fried fish is removed, put it in the cooled sauce while it is hot, soak it for a while, and the soup will soak through.

Want a bite?

Tip 1: When cutting grass carp, the thickness is the most appropriate, too thick to fry thoroughly, too thin will fry too dry.

2. The fried fish should be fried thoroughly to be more delicious, the first time is to fry it, the second time is to fry it crispy, and it is better to fry it twice.

3. Suzhou-style local dishes, sweetness is also a major feature, don't doubt the amount of sugar in the sauce, I have tried this amount is just right, if you don't like sweet, reduce it appropriately.