How to make grass carp delicious as the title Thank you

Personally, I think that "clear pot grass carp" is the simplest Braised and delicious Steamed grass carp: Preparation method: Wash the freshly processed fish, wipe off the water, rub the fish inside and out with 6 grams of salt, and sprinkle some monosodium glutamate and cooking wine on the fish body, put green onions and ginger in the belly of the fish, and steam it in the steamer for about 8 minutes to cook.

Drizzle with sesame oil and place the coriander on the head and tail of the fish or on both sides of the belly and back of the fish. Peculiarity. This dish pays attention to the heat, is light and palatable, and has a unique flavor.

Technology critical. Accurate timing and firepower. The firepower is small, the time is not enough, the fish is fishy and undercooked; The fish meat is seriously dehydrated and the meat is old because of the high firepower or overtime.

Braised grass carp Ingredients: grass carp Accessories: pork loin, mushrooms Seasoning:

Green onion, ginger, garlic, salt, sugar, white wine, pepper, light soy sauce, wet starch, sesame oil, edible oil Method: 1Remove the internal organs of the grass carp and clean it, cut it into the word "well" on the body of the fish, coat it with salt and marinate it for a while, wash and cut the green onion, ginger and garlic into minced pieces, wash and cut the mushrooms into shreds, and cut the pork loin into shreds; 2.

When the oil is 60% hot, put the whole fish into the pot and fry it until golden brown on both sides, remove and drain the oil; 3.Sit in the pot and light the fire, leave the remaining oil in the pot, pour in the minced green onion, minced ginger, minced garlic, shredded mushrooms, shredded meat and stir-fry, add salt, chicken essence, sugar, grass carp, light soy sauce, pepper, sesame oil, simmer for a while, and then thicken the pot. Tips every day:

In the process of cooking the fish, try to minimize the stirring, and shake the pot gently to prevent cooking, so that the fish is not fragile. Soft grass carp Ingredients: *Grass carp middle section *1 pack of vermicelli *A pinch of sesame oil *2 tbsp each of minced green onion, minced ginger, minced garlic, minced chili pepper and minced dried shrimp Seasoning:

1 tbsp wine * 2 tbsp soy sauce * 4 tbsp sugar * 6 tbsp black vinegar * a pinch of salt and pepper * 6 tbsp water * 1 tbsp white powder Directions: 1Cut the grass carp in half from the belly, cut each slice diagonally into 6 slices, and marinate with a little wine and salt for 10 minutes.

2.Soak the vermicelli in cold water until soft, blanch it in boiling water, drain it, mix in a little sesame oil and salt, and place it on the bottom of the plate. 3.

Bring water to a boil in a pot, add green onions, ginger, wine and fish fillets, cover the pot, turn off the heat, simmer for 4 minutes, take out and place on top of the vermicelli. Stir-fry chives, ginger, garlic, chili peppers and minced dried shrimp in 3 tablespoons of oil, boil wine along the edge of the pan, then add seasonings to boil, pour on the fish fillets, and finally sprinkle some coriander and serve hot. Creamy grass carp Ingredients:

1 grass carp, a little cream sauce, a little grated cheese. Ingredients: Fresh seasonal vegetables, flour, salt, pepper.

Method: 1. Remove the scales and bones of the grass carp, and marinate the meat slightly with salt and pepper. 2. Dip the marinated fish in dry flour and fry it in an oil pan until golden brown.

3. Put the fried fish yard on the plate, pour the cream juice, and the head and tail of the fish do not need to be fried, just stack it. 4. Bake the fish until the surface of the cream sauce changes color slightly, then sprinkle with grated cheese and continue to bake until the cheese turns golden brown. 5. Around the fish, add seasonal vegetables fried in butter or serve with cabbage rolls.

Grass carp is delicious when it is done in this way.

Grass carp does this, and the whole family can't eat enough.

<> "Home Edition Boiled Fish.

Ingredients: Oak ridge.

Grass carp, Sichuan pepper, dried chili, green onion, coriander, bean paste, bean sprouts, pickled garlic, ginger, dried bean skin, pickled pepper.

Method:1Remove the main bone, oblique knife into slices, and the fillets are moderately thin.

2.Add an egg and mix the starch.

3.Add cooking wine, salt, pepper, pickled peppers, pickled ginger, garlic and cut into cubes.

4.Stir-fry the ingredients in oil until fragrant, add the fish bones and stir-fry, add cooking wine and stir-fry for 30 seconds.

5.Pour in boiling water and bring the green onions to a boil, add your favorite side dishes, bring to a boil and pick up the plate and put it on a plate.

6.Fish fillets are boiled for about a minute, and then put them on the side dishes on the plate, and put the green peppercorns and chili peppers into the plate with the boiling oil.

Braised grass carp pieces.

1 grass carp.

Onions, ginger and garlic Appropriate amount.

Cooking wine to taste.

1 bottle of beer.

Cornstarch to taste.

Sugar: Appropriate amount.

Light soy sauce to taste.

Oyster sauce to taste.

1 tablespoon of bean paste.

Peppercorns.

1 millet pepper.

Coriander and green onion segments to taste.

Pepper to taste.

Preparation of braised grass carp pieces.

Prepare 1 grass carp.

After the grass carp is processed, wash and cut into cubes.

Cut the grass carp pieces, add ginger shreds, cooking wine, and peppercorns to marinate for 20 minutes, then pour in cornstarch and grasp well.

Put oil in the pan, and when the oil is hot to 6, slowly put in the fish pieces (be sure to put them down one by one with chopsticks to prevent them from being together) and fry until golden brown, or you can use a non-stick pan to fry slowly.

After all the frying is done, put it out for later use.

Add an appropriate amount of light soy sauce, oyster sauce, a little aged vinegar, sugar, white pepper and salt.

After the flavor is adjusted, put the fried fish pieces in the pot, turn on medium-low heat and cook for 10 minutes, do not turn the fish pieces when cooking.

When the soup is almost ready, add the coriander and green onion segments, millet pepper, and cook for a minute or two.

The braised grass carp pieces are charred on the outside and tender on the inside.

Let's eat