How to make fried grass carp delicious, how to fry grass carp delicious and crispy?

The fried fish is suitable for braised or sweet and sour, if the fish is wrapped in cornstarch and fried thoroughly, you can directly fry some sweet and sour sauce in the pan and pour it directly on the fish to make sweet and sour fish.

Or put a little oil in the pot, put 3 slices of ginger, 3 cloves of garlic, 2 green onions, 2 star anise, stir-fry until fragrant, put in the fried fish, add boiling water to cover most of the fish body (if the fried fish is a piece of fish, there is no fish.)

Pieces), add a little dark soy sauce, a tablespoon of soy sauce, and half a tablespoon of balsamic vinegar.

A small spoon of sugar, half a teaspoon of salt, if there is old tofu, you can add some tofu pieces to help release and absorb calcium, after the water is boiled, change the cover to low heat and simmer for about 10 minutes, open the lid to turn over the fish, change to high heat to collect the juice, and wait for the soup to thicken and then get out of the pot.

Ingredients 1 grass carp, green onion, ginger, salt, sugar, cooking wine, pepper, dry starch Method 1: Slaughter and clean the grass carp, remove the head and tail, split it in half along the back of the fish, and cut it into pieces. 2. Marinate the cut fish pieces with salt, cooking wine, pepper, sugar, green onion and ginger for 30 minutes. 3. When the oil temperature rises to 6, wrap the surface of the fish with a layer of dry starch and fry it in the oil pan until the surface is golden.

If you like a crispy feeling, you can re-fry the oil when it is 8% hot. Tip 1: The fish pieces should be fully flavored. 2. Wrap the fish pieces with a layer of dry starch before frying, so that they will not stick to the pan and keep the fish intact.

The fried grass carp can be made into sweet and sour fish.

Put the fried grass carp in the steamer and steam it for 10 minutes.

Add half a bowl of water to the pot, put half a spoon of sugar, and then add tomato paste, stir well, and pour it on the grass carp, which is a delicious sweet and sour fish.

The fried grass carp can be burned with bean paste, Sichuan pepper, red pepper, etc., and it can also be eaten directly, or it can be cooked with sauerkraut, so these are all methods of fried grass carp.

The fried grass carp can be used in oil again, and after it is done, sprinkle with pepper and salt, 13 spices, etc., and you can eat it directly. You can also braise fried fish.

Braised grass carp. Sauce stew is OK.

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.

Deep-fried grass carp. 10 fresh practices of grass carp, the retired master of the fish restaurant dictates the skills, you will learn it, show your hands!

It may be picked out, don't throw it away yet, put it aside. Pour in an appropriate amount of starch and mix well, so that the fish pieces are evenly coated with starch.

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.

Remove from the pan and let cool slightly before serving.

Spicy grilled fish. 10 fresh practices of grass carp, the retired master of the fish restaurant dictates the skills, you will learn it, show your hands!

Material: grass carp; bean skin; enoki mushroom; Onions; Green pepper; Potato; Broccoli; garlic, peanuts;

Spicy grilled fish-oven version of the recipe:

1.About 2 catties of grass carp, don't buy too big, otherwise it is not easy to bake the fish from the middle cut in half, but my strength is too small, the fish bones are too hard, not cut well A pinxiang did not do a good job of adding cooking wine, ginger slices, light soy sauce, salt, salt and pepper powder, (you can increase the green onion, because I don't like to eat it, I didn't put it) marinate for about 1 2 hours.

2.Spread a layer of tin foil on the baking sheet, put the marinated fish on it, I cut off the fish head because I don't eat the fish head, and I'm too hypocritical to look at the fish head weird, I didn't expect to cut it off even weirder...

3.When the fish is grilled, you can prepare side dishes, in fact, I think you can add whatever you like to eat, I have prepared bean skin, enoki mushrooms, onions, green peppers, potatoes, broccoli, garlic, peanuts (depending on personal preference).

4.When the fish is grilled for 25 minutes, you can start frying, and you can't take care of so much when you start frying, so you can take pictures of the frying process and pour more oil into the wok, because the grilled fish also eats more oil, so the taste will be more fragrant. After the oil is hot, add tempeh, watercress, Lao Gan Ma chili oil, dried chili pepper, Sichuan pepper, stir-fry until fragrant, and then add the side dishes to the pot in turn and stir-fry until five are ripe.

5.Pour the fried vegetables on the grilled fish, the oil has penetrated into the fish, super fragrant Then put it in the oven and bake it for five minutes, and add more flavor (I fried it too much, the dish is a little soft, and the onion is crispy and delicious) The dish pressed the fish under the bottom and couldn't see it

Push the dish aside, and watch the fish skin burnt and burnt, gorgeous and drooling