How to make dried grass carp delicious, how to make dried grass carp delicious and simple method

There are many ways to make hay carp, and here is a way to steam hay carp:

Ingredients: 200 grams of dried grass carp, 50 grams of bacon, chili sauce, tofu.

Vegetable oil; Steps:

1. Prepare the dried grass carp and cut it into small pieces for later use;

2. Soak in warm water for 20 minutes to remove the salty taste;

3. Prepare chili sauce and tofu milk;

4. Prepare bacon, which is also marinated and dried, sliced and set aside;

5. Put oil in a hot pan, put in the soaked salted fish, fry it over low heat until it is medium cooked, then remove it and put it on a plate;

6. Evenly place the bacon slices on top of the salted fish;

7. Spread with chili sauce and tofu milk, and spread well;

8. Put water in the steamer, bring to a boil over high heat, after the water boils, put in the fish plate, cover it, and steam it over high heat for 20 minutes;

9. After turning off the heat, simmer for another 5 minutes to remove from the pot;

10. Drizzle a little sesame oil on a plate.

Serve immediately.

Steaming: Cut the dried grass carp into cubes (thickness of little fingers, cut as much as you want to eat), wash and serve; Cut the ginger into shreds, sprinkle it on the dried grass carp, and then pour some peanut oil on it (other cooking oils can also be used, peanut oil tastes the best), and steam for 8 10 minutes after the water is boiled.

Fry: Cut the dried grass carp into cubes and wash it; Ginger cut into shreds; Add oil first, then shredded ginger, and then put dried grass carp to fry until golden brown on both sides. The remaining dried grass carp, you can cut them all, put them in a glass container, pour cooking oil (preferably peanut oil) and soak, this is the well-known "dried grass carp soaked in oil", which is a better way to preserve dried grass carp.

You can always take it out and steam or fry it when you want to eat it. The dried grass carp is soaked in water for a day to soak off the excess salty taste, and the dried fish after soaking is soft and easy to cut, and it is easy to clean, because the dried grass carp is dusty after being exposed to the wind and sun. Next Grilled Fish:

Put green onions, ginger, star anise, and peppercorns in a hot pan in a fryer, fry the fragrance, put in the fish pieces and stir-fry, about 3 minutes, add sugar, cooking wine, a small amount of braised soy sauce, and then put in one-third of the amount of fish pieces of peanuts and add water to boil over high heat, (peanuts are soaked in water for about 1 hour in advance) Then, slow cook over low heat, not only the taste of the fish is beautiful, but also the taste of the peanuts is also delicious, if you like to eat spicy, you can also put the chili pepper in the fryer.

Ingredients: 500g of grass carp (air-dried or lightly smoked), 20g of shredded ginger, 20g of minced garlic, 5g of fine chili powder, 5g of chopped green onion, 5g of black pepper, half of an onion, half of a large red pepper, half of a large green pepper.

Excipients: 2 tablespoons of light soy sauce, 2 tablespoons of peanut oil salt (according to the salt content of the fish), 1/2 tablespoon of spiced black bean sauce, 300g of oil, 2 tablespoons of sesame oil, 300g of broth

Method: 1. Wash the air-dried or smoked grass carp with warm water, if it has been salted before drying, it is recommended to soak it for 2-3 minutes, which is conducive to the surface salting off; Wash the green peppers, red peppers, onions, green onions, ginger and garlic and set aside.

2. Cut the dried fish into cubes or thin slices according to your preference, shred the green and red peppers, shred the ginger, mince the garlic, and cut the onion into thin sections.

3. Heat the pot over low heat, add oil, add ginger and garlic, then put in fine chili powder, then put in five-spice black bean sauce, stir out the fragrance over low heat, pour in the dried fish and continue to stir, add the oil consumption and mix evenly, remember that the fire can not be too big, it must be a low fire, add light soy sauce and mix evenly, then put it into the steamer basket and steam it for 20 minutes on high heat.

4. In addition, add sesame oil over medium heat, add onions, green peppers, and red peppers, stir up the fragrance, add a little broth, consume oil, and wait to collect the juice, pour it on the dried fish just out of the cage while it is hot, sprinkle with some chopped green onions, and then steam it for 1-2 minutes, or you can eat it directly.

Sun-dried grass carp, it is best to stew soybeans, this combination is more nutritious, and the taste is also very good, you can also put some peanuts.

Soak in water for 20 minutes, then stir-fry with oil, add water and tofu and cook for 20 minutes, and then add coriander.

After the dried grass carp is cleaned, it is fried in oil until browned, and it is very delicious when it is stewed with hot sauce and water.

Ingredients: 30 kg of fish, 300 grams of salt.

Steps: 1. Prepare two large fish and table salt.

2. Scrape off the fish scales and wash them with a sharp knife.

Make a cut from the tail of the fish to the back of the fish.

3. Peel open the belly of the fish, take out the internal organs of the fish, cut off the head of the fish and wash it.

4. Use salt to smear the inside and outside of the fish body with two layers of salt, put it in a basin, turn over the fish body after two days, and marinate it for four days before drying.

5. Wear a wire or cloth strip on the top of the fish, use chopsticks or bamboo sticks to prop up the fish body, and hang it outdoors in the sun.

6. Dry for 4 to 5 days until the fish is dry, if it is cloudy.

In case of rain, hang the fish in a ventilated place to dry.

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.

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.

Chao Yu first took it at home and cleaned it and then pickled it, about 4:1 ratio of salt, salted for two days, then dried in the sun, and finally smeared with a little chili pepper to steam it out very delicious.

The pickled dried fish is very delicious, since it is generally in the autumn, take at least five or six catties of grass carp, cut from the back, because the back is thick, easy to taste, and then pepper pepper salt, cooking wine rubbed vigorously, back and forth two or three times before it can be hung in a ventilated place to dry.

Summary. 1 6 Step-by-step reading method Step 1: Take out the internal organs of the live fish, put it in clean water and rinse it repeatedly, the fish suitable for dried fish is usually thinner, or use small fish, if the fish is thicker, you can cut a few knives in the thick of the meat, so that sunlight and wind can enter, and accelerate the speed of air drying.

2 6 Method Step 2: Place the prepared fish neatly, then sprinkle edible salt on the fish, sprinkle salt evenly, do not miss each fish, put the salted fish into the marinade pond and stack it layer by layer, until it is ten centimeters above the mouth of the pool, about four hours later, that is, when the fish is condensed to the level of the mouth of the pool, the stone is pressed on top to let the fish fully absorb the salt.

1 6 Step-by-step reading method Step 1: Take out the internal organs of the live fish, put it in clean water and rinse it repeatedly, the fish suitable for dried fish is usually thinner, or use small fish, if the fish is thicker, you can cut a few knives in the thick of the meat, so that sunlight and wind can enter, and accelerate the speed of air drying. 2 6 Methods Step 2:

Place the prepared fish neatly, then sprinkle the fish with edible kuanbu salt, sprinkle the salt evenly, do not miss each fish, put the salted fish into the marinade pond and stack it up layer by layer, until it is ten centimeters above the mouth of the pool, about four hours later, that is, when the fish is condensed to the level of the mouth of the pool, press the stone on it, so that the fish can fully absorb the salt.

3 6 method Step 3: Take the fish out of the salt water at the same time, wash the fish body again, wash the salt water in the pickling pond when washing, empty the water on the fish, directly put it on the fish curtain to dry, turn it over once in an hour or two, when the sun is too strong at noon, you can cover the fish body with a curtain, and then open the curtain to continue to dry when the sun is weak in the afternoon, and it can be completely dried in three days. 4 6 Methods Step 4:

There are also fishermen do not use the fish curtain to dry, but use the fish rack to dry, in the shape of the noisy fish rack to dry, to the fish head down, fish tail up, so that you can control the dirty things inside, so that the fish is cleaner, when the weather is good, two or three days on the dry fish will become dried fish, dry humidity to pinch the water with your hands. 5 6 Method Step 5: Autumn is dry and cool, is the best season to dry fish, of course, the other three seasons can also be, as long as there is good weather with the sun can be dried fish, dried fish should be put away in time, otherwise it will become too hard, and a lot of nutrients will be lost.

6 6 method Step 6: The dried fish should be kept in a ventilated and dry place, pay attention to moisture-proof in summer, if it is placed for a long time, it is necessary to do a good job of sealing, and in the summer, it can also be sealed, and then placed in the refrigerator for preservation.

1. Ingredients: 200 grams of dried grass carp, 50 grams of bacon, appropriate amount of chili sauce, appropriate amount of tofu milk, appropriate amount of vegetable oil.

2. Prepare the dried grass carp and cut it into small pieces for later use.

3. Soak in warm water for 20 minutes to remove the salty taste.

4. Prepare chili sauce and tofu milk.

5. Prepare bacon, which is also marinated and dried, and sliced for later use;

6. Put oil in a hot pan, put in the soaked salted fish, fry over low heat until medium cooked, then remove and put on a plate.

7. Place the bacon slices evenly on top of the salted fish.

8. Spread with chili sauce and tofu and smooth well.

9. Put water in the steamer, bring to a boil over high heat, after the water boils, put in the fish plate, cover and steam over high heat for 20 minutes.

10. Turn off the heat and simmer for another 5 minutes.

11. Drizzle a little sesame oil on a plate and serve.