The practice of boiled grass carp is a big whole family cooking tricks

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.

<> boiled grass carp. Boiled fish is also called boiled live fish, listen to the name can think of a passionate dish, this is a dish popular from Chongqing to the whole country, the method is simple, the workmanship is exquisite, usually the selection of fresh grass carp as the main material, with a variety of vegetables quickly boiled into it. Boiled fish has captured a large number of food classes with its characteristics of being not greasy, spicy but not dry, numb but not bitter, and the meat is smooth and tender.

Teach you the precautions and tricks of the boiled fish production process step-by-step, and you can eat delicious boiled live fish at home. ”

Materials. Ingredients.

Please click Enter a description.

A grass carp. <>

Please click Enter a description.

A baby cabbage.

Please click Enter a description.

Rice cake to taste. <>

Please click Enter a description.

Appropriate amount of green onion, ginger and garlic.

Please click Enter a description.

Three tablespoons of boiled fish seasoning.

Accessories. Sichuan pepper oil.

Amount. Egg white.

Half. Cornstarch.

One scoop. Essence of chicken.

Crumb. The practice of boiled fish.

Wash the grass carp, cut it in half, remove the bones, and cut the fish into fillets;

Please click Enter a description.

The fillets are marinated in cornstarch and egg whites for half an hour, and the side dishes are all ready;

Please click Enter a description.

Bring the water to a boil, put the rice cake in and cook for one minute, then add the cabbage and blanch it;

Please click Enter a description.

Remove and spread on the bottom of the bowl;

Please click Enter a description.

Heat the oil pan, put the fish head, and fry the fish bones until fragrant;

Please click Enter a description.

Add ginger and garlic, an appropriate amount of boiling water, and the fish soup can be cooked quickly to a milky white color;

Please click Enter a description.

Add three tablespoons of boiled meat seasoning and a pinch of chicken bouillon;

Please click Enter a description.

Pour the boiled fish bones into a bowl filled with baby cabbage;

Please click Enter a description.

Boil a pot of clean water, blanch the fish fillets and remove them;

Please click Enter a description.

Spread it in the fish soup and sprinkle with shallots to garnish to enhance the flavor;

Please click Enter a description.

Diagram of the finished boiled fish.

Please click Enter a description.

Please click Enter a description.

Please click Enter a description.

Please click Enter a description.

Please click Enter a description.

Please click Enter a description.

1. When making boiled grass carp at home, you should prepare a fresh grass carp, 250 grams of soybean sprouts, dried chili pepper and pepper and ginger, as well as garlic, scallion oil, cooking wine and chopped pepper and other ingredients.

2. Slaughter the prepared grass carp, process it cleanly, remove the head and tail and slice it into a fillet, put the fish fillet in a bowl, add salt, cooking wine and cornstarch, and egg whites to grasp and marinate for half an hour, and chop the fish head, tail and fish bones into blocks. Wash the prepared soybean sprouts and blanch them in boiling water.

3. Put cooking oil in the pot, add seasonings such as pepper and chili pepper, fry the fragrant chili pepper over low heat and change color, take out half of the oil and pepper and pepper with a spoon, and then heat the fish head and fish bones into the pot with high heat and fry until fragrant, add cooking wine and then put edible salt and water to make fish head soup, and then put the marinated fish fillets into the fish head soup of boiling vine.

4. After the fish fillets are cooked thoroughly, add pepper and chicken essence to taste, then pour them directly into the basin with bean sprouts, and pour the pepper, chili pepper and cooking oil directly on the morning noodles, then the homemade boiled grass carp is ready to eat.

A group of fried fish, simple and delicious, uh will remember to buy grass carp slices, and then the oil in the pot to heat up, uh put the grass carp fillet here a little bit, and then add soup to cook. Hey, or maybe you buy that boiled fish and put it in it to cook and eat, and Nian's is quite delicious.

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.

The method of grass carp is simple and delicious, the idea is simple and delicious, after washing, remove the scales and cut into sections, stew with water, do not put any condiments, the longer the time, wait for the soup of grass carp to boil white, put less origin, so that the fish stewed out is delicious, and it is particularly nutritious.

1.Prepare a grass carp, wash and chop into small pieces, dice ginger and garlic, cut green pepper into cubes, and shallots.

2.Chop the fish pieces, add half a bottle of beer, two spoons of salt, stir and wash repeatedly, wash out the sticky feeling, and then rinse with water, the purpose of this step is to wash away the fishy smell (the fillets of boiled fish are also cleaned in this way, not fishy at all) This step is very important!

3.Clean the fish and control the moisture, put a spoonful of salt, two spoons of light soy sauce, two spoons of cooking wine, put some ginger, garlic and pepper, two tablespoons of cornstarch and mix evenly, marinate for more than 5 minutes;

4.Heat the oil in the pan, put the marinated fish down with chopsticks and fry them one by one, until golden brown and remove them.

5.Leave the bottom oil in the pot, add ginger and garlic, a spoonful of watercress and stir-fry until fragrant, pour in the fried fish pieces, turn the spoon a few times, then add half a can of beer, a small half bowl of water, light soy sauce, dark soy sauce and an appropriate amount of sugar and vinegar, cover and simmer for a few minutes.

6.When the water in the pot is about half less, add green peppers, add a little celery to enhance the flavor, millet spicy, add a little water starch and cook for another two minutes, and collect the juice again to get out of the pot.