The home cooked practice of grass carp fillet, how to make grass carp fillet

Preparation of boiled grass carp fillet.

Category labels. Classification of private dishes.

Cooking the main process.

A grass carp (about 2000 grams, in fact, only less than half is used).

A few baby cabbages.

200 grams of mung bean sprouts.

A thousand sheets. Ginger to taste.

Garlic to taste. Chives to taste.

Dried chili peppers to taste.

A few peppercorns (as you like).

Cooking oil to taste.

Salt to taste. Cooking wine to taste.

Appropriate amount of dark soy sauce. Light soy sauce to taste.

A large spoon of Pixian bean paste.

A pinch of pepper.

Step 1

Place the non-bone spur slice of grass carp on a cutting board and slice it diagonally with a knife into a two-centimeter-wide fillet. Add an appropriate amount of cooking wine, salt and starch to the fish fillet, mix well and marinate. Slice the ginger and garlic, cut the chives into long sections, and cut the dried chili peppers into sections with scissors, and put them together with the peppercorns.

Step 2

Prepare the ingredients: Pick and wash the mung bean sprouts and cabbage, and cut them into thin strips.

Boil water in a pot, blanch the cabbage for one minute, drain the water with a colander and put it in the pot.

Step 3

Put the mung bean sprouts in the pot until soft, remove and drain and put on top of the cabbage.

The water in the pot boils again, add thousands of shreds and cook for two or three minutes, remove and drain the water and put it on the mung bean sprouts.

Step 4

Heat the pot, put an appropriate amount of oil, add ginger and garlic and stir-fry until fragrant, then add a large spoonful of Pixian bean paste and stir-fry well, then add half a pot of water.

After the water boils, add a spoonful of cooking wine, an appropriate amount of salt, a little dark soy sauce, light soy sauce, white pepper and white sugar to cook for two or three minutes, then turn to low heat, use chopsticks to put the fish fillets into the pot one by one, turn to medium heat, and after a while, gently spread the fish fillets, and turn off the heat when the fish fillets turn white.

Step 5

Pour the fish fillets and soup into the pot and top with the chives.

Take another pot, add an appropriate amount of cooking oil, cook until it is hot, add dried chili peppers and peppercorns to burn out the spicy flavor, turn off the heat, and pour the spicy oil on it while it is hot.

Ingredients: grass carp fillet, green onion, ginger and garlic.

Soy sauce Preparation of braised grass carp fillet.

Stir-fry the ginger and garlic under the hot oil, and fry the fish fillets slightly.

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Then add the soy sauce, turn over and cook to taste.

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Remove the juice from the green onion segments.

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Grass carp fillet in tomato sauce.

1. Ingredients: grass carp, salt, appropriate amount of garlic, cooking wine, starch, tomato paste, Yuanzhen sugar, pepper, 1 egg.

2. Method: 1. Wash the grass carp, cut it into thick slices, marinate it with salt, cooking wine, fresh soy sauce and pepper for 20 minutes.

2. Beat the eggs well, add some starch and stir well.

3. Dip the fish pieces in the egg mixture.

4. Heat the oil in the pan, put down the fish pieces and fry them until golden brown on both sides, and remove them.

5. Leave the bottom oil in the pot, add the minced garlic and stir-fry until fragrant, add the tomato sauce and stir-fry, add some water, salt, sugar and vinegar.

6. Put down the fish pieces and cook for about 3 minutes.

7. Wait until the juice is thick.

Glad for your question.

I would like to share a recipe that I usually like to make grass carp fillet.

Grass carp 500g

Tomatoes 2 pcs.

Cooking wine to taste.

A handful of green onions. Ginger piece.

Coriander to taste.

Starch to taste.

Light soy sauce 1 scoop.

Oyster sauce 1 scoop.

Salt to taste. 2 After the grass carp is cut, add salt and cooking wine and marinate for 10 minutes.

3 Finely chop the ginger and peel and dice the tomatoes.

4 shallots, chopped parsley.

5 After the fish is marinated, rinse it with water several times until the water is clear.

6 After the fish is rinsed, knock in one egg, I think it will look better with only the egg white 7 Put the starch.

8 Stir until glue is raised.

9 Put oil in a pot, stir-fry the minced ginger until fragrant, add diced tomatoes and stir-fry the juice, add an appropriate amount of salt and a little sugar.

10 Add water and bring to a boil.

11 Add 1 tablespoon of oyster sauce, 1 tablespoon of light soy sauce and 1/2 tablespoon of rice vinegar.

12 Reduce the heat to the lowest and fill the fillets.

13 Turn the heat to cook the fillet, do not turn the fish during the process, and gently push with a spatula.

14 Sprinkle with chopped green onion and coriander.

15 Out of the pan, the delicious and tender tomato grass carp fillet is ready!

1. Pick out the fish bones and set aside, and marinate the fish fillets with marinated fish sauce for about 15 minutes.

2. Wash the soybean sprouts, fry them in a pot until they are 5 mature, and put them in the bottom of the container for later use.

3. Prepare the ingredients: cut the sauerkraut into small pieces, heat the pan with vegetable oil, add an appropriate amount of green onions, ginger, garlic, star anise, cinnamon, Sichuan pepper, and dried chili peppers and stir-fry until fragrant.

4. Add sauerkraut and pickled pepper, stir-fry over low heat to bring out the fragrance, add the stock and bring to a boil.

5. Put the fish bones and tails into the stew for about 10 minutes, and then blanch the fish fillets.

6. Add chicken essence and salt to taste, remove the fish and ingredients and put it in a container.

7. Strain the soup base and put it on a plate, put a little garlic in the plate, and then pour hot oil on the peppercorns. Finally, garnish with two coriander leaves.

There are many ways to make grass carp, which can be braised in braised sauce, clear soup, fried, spicy, and today I want to introduce the sauerkraut fish that I like to eat and often make.

That's how I do it.

Let me share: first put the grass carp.

Grass carp boiled fish fillet method:1.Clean 1 grass carp, slice into fish fillets, and wash the bean sprouts for later use.

2.Add a pinch of salt, white pepper, starch, cooking wine, egg whites, stir well and marinate for 20 minutes.

3.Cut the dried red pepper into sections, chop the green onion, cut 1 piece of ginger into ginger slices, and chop the garlic into minced garlic.

4.Pour an appropriate amount of oil into the pot, after heating, stir-fry 2 spoons of Pixian bean paste to make red oil, and then pour in sesame pepper, dried red pepper, minced green onion, ginger slices and minced garlic and stir-fry until fragrant.

5.Cook in cooking wine, light soy sauce and salt, then heat the water and bring to a boil.

6.After the water boils, add the bean sprouts, turn to low heat, add the fish fillets, turn on medium-high heat and cook until discolored, turn off the heat.

7.Top with dried red peppers, sesame peppers, white sesame seeds, and chives.

8.Heat the oil in a separate pan and pour the oil over the fillet.

Step 1: Prepare a fresh grass carp, use a knife to cut the belly of the fish, remove the internal organs in the stomach after scratching, and then use a knife to scrape off the black skin in the belly of the fish, then clean it with water, put the grass carp on the board after cleaning, and then chop off the fish head, then use a knife to cut the fish in the middle, cut the fish bones and put them in a bowl, and then use a knife to cut the fish obliquely into slices, cut it and put it in a bowl, put a spoonful of salt in the bowl, put a spoonful of pepper, beat an egg and put the egg white into the bowl, and then stir wellThen put a spoonful of cornstarch in a bowl, continue to stir and marinate well.

Step 2: Put a spoonful of salt and a spoonful of cooking wine in the bowl of fish bones, then stir evenly with chopsticks to remove the smell and set aside, then cut the ginger into minced ginger, crush the garlic and then chop it into minced garlic, cut it and put it in a small dish for later use.

Step 3: Put an appropriate amount of cooking oil in the pot, heat the oil on high heat, heat the oil in the pan with minced ginger and garlic, stir-fry to make the fragrance, then put fish bones in the pot, stir-fry, put a piece of hot pot base in the pot, put a spoonful of bean paste in the pot, stir-fry the red oil, and then pour an appropriate amount of water into the pot, put a spoonful of salt, put a spoonful of chicken essence, put a spoonful of sugar, put a spoonful of light soy sauce, put a spoonful of oyster sauce, cook for three minutes on high heat, remove and put it in a bowl for later use.

Step 4: Heat the soup left in the pot, put in the marinated fish fillets after heating, then boil over high heat for five minutes, put it in a bowl with fish bones, then sprinkle a little minced garlic, put a little chopped green onion, put a little peppercorn, put a few dried chili peppers, and then sprinkle a little sesame seeds, and then prepare another pot, put an appropriate amount of cooking oil in the pot, turn on the high heat to heat the oil, and pour it on the boiled fish fillet after the oil is hot, so that it is OK.

Introduction: Grass carp is abundant. Unsaturated fatty acids, which are beneficial to blood circulation, are good food for cardiovascular patients, so today I will tell you about the homely practice of grass carp, come and take a look.

The practice of grass carp is a common one

Ingredients: appropriate amount of grass carp, a little pickles, sugar, chicken essence, white wine, dark soy sauce, appropriate amount of green onion and ginger, dried chili, garlic, appropriate amount of boiling water.

Methodological steps

1. Cut the grass carp into sections, wash the pickles and mince them, then soak them to remove the excess salt;

2. After the wok is boiled dry, rub it with ginger, then pour in an appropriate amount of oil, add green onion and ginger, and stir-fry the dried chili pepper until fragrant;

3. Then add the grass carp segment, pour in the white wine, turn over after frying, add dark soy sauce and boiling water, and put in the squeezed pickles;

4. Then add a little sugar, cover the pot and simmer for 15 minutes, pour the soup on the pickles after boiling, then add the chicken essence, sprinkle some minced garlic and mix well.

The practice of grass carp is common for the whole family

Method steps: 1 grass carp, northern tofu, pork belly, 2 dried chilies, appropriate amount of green onion, ginger and garlic, Sichuan pepper, star anise, appropriate amount of rock sugar.

Methodological steps

1. Clean up the fish, remove the fishy line, control the dry and cut into sections, blanch the tofu and set aside;

2. Cut the pork belly into pieces, heat the oil in the pot and add the green onions, ginger and garlic, Sichuan pepper, star anise and dried red pepper and stir-fry until fragrant;

3. After the meat changes color, add the fish pieces to fry the fish, then add dark soy sauce, light soy sauce, cooking wine, rock sugar, salt and an appropriate amount of water to cover the fish pieces.

The practice of grass carp is common for all families

Ingredients Preparation:

1 grass carp, 1 red pepper, appropriate amount of beer, salt, dark soy sauce, starch, tomato paste, sugar, pepper, shallots, appropriate amount of water.

Methodological steps

1. Wash the grass carp, remove the black membrane in the abdomen, remove the tendons, and put an oblique knife on the face of the fish;

2. Then blot the water with kitchen paper, put it in a dish, sprinkle with dry starch, and spread evenly;

3. Add salt, sugar, black pepper, green onion, red pepper, dark soy sauce and water to a small bowl, mix well and set aside;

4. Heat a little oil in a pot, fry the fish on both sides, then add the sauce in a bowl, bring to a boil over medium heat, and add a little tomato sauce;

5. Pour in an appropriate amount of beer, simmer for 10 minutes, and add a little coriander.

As follows:

Ingredients: 700 grams of fresh grass carp, 50 grams of green and red peppers.

Excipients: appropriate amount of vegetable oil, appropriate amount of salt, 10 grams of ginger, 5 grams of chives, 10 grams of light soy sauce, 2 grams of monosodium glutamate, 2 spicy skins, 15 grams of cooking wine.

1. Wash the grass carp, remove the internal organs, and clean up, and be sure to remove the black membrane in the grass carp's stomach.

2. Wash the green onion and ginger and cut into sections and shreds, bubble the spicy skin, wash and shred the green and red peppers.

3. Cut both sides of the grass carp body with a flower knife, and remember not to cut off the belly of the fish.

4. Add a little salt and cooking wine to smear the whole body of the grass carp and marinate, then stuff the fish belly with green onion and ginger, and marinate for about 10 minutes. Pour out the water in which the grass carp is pickled, spread the green onion and ginger on the bottom of the plate, spread the grass carp body on top, and sprinkle some green onion and ginger on it, so that the steamed fish can remove the fishy smell.

5. Put the grass carp plate into the steamer, you can use an ordinary steamer, steamer, or rice cooker.

6. When the time is up, blanch carefully, and pour out the steamed soup after it comes out of the pot.

7. Heat the oil in a pan, boil the oil to 8 to hot, stir-fry the green onions, ginger and spicy skin to make a spicy taste, and stir-fry the green and red peppers to make a fragrance.

8. Add a glass of cold water, add light soy sauce, cooking wine, and add an appropriate amount of salt, but don't add more, because a little has been added to the pickled fish.

9. Slightly boil until the soup is thick, if you like to eat thick soup, you can hook it out of the pot.

10. Pour the soup on the steamed fish and enjoy it.

The meat of grass carp is delicious, and after cooking, it is very much in line with the taste of the public. Grass carp is used in soup, braised or steamed, and the taste is very attractive. If you want to know the whole list of grass carp practices, and see below!

A complete list of grass carp practices:

1. Grass carp tofu.

Ingredients: grass carp, tofu, condiments.

Production steps: 1. Remove the scales and wash the grass carp and cut it into three sections; Cut the tofu into small cubes; Wash the green garlic and cut it into pieces for later use.

2. Heat oil in a pot, add the fish and fry, then add soy sauce, cooking wine, sugar, chicken broth, and simmer over low heat.

3. When the fish is flavorful, add the tofu cubes, bring to a boil over high heat, then turn to low heat and simmer for 5 minutes.

4. When the tofu floats, add minced green garlic and drizzle with chicken fat.

2. Sweet and sour grass carp.

Ingredients: Half of the grass carp, shiitake mushrooms, eggs, green beans, onions, tomatoes, ginger, garlic, tomato paste, aged vinegar, starch, condiments.

Production steps: 1. Wash and shred the tomatoes, shiitake mushrooms and onions; Wash the ginger and garlic and slice it for later use.

2. Put the light soy sauce, starch, salt and half an egg mixture together and set aside.

3. Cut a cross knife on the surface of the grass carp, put in the second prepared ingredients, and marinate for 10 minutes.

4. Heat the oil in the pan, then put the fish down in the pan, fry until golden brown, scoop up, and drain the oil.

5. Put a little oil in the pot, stir-fry the shallots and ginger, then add the tomatoes, and simmer until the juice is fried.

6. Continue to add onions, shiitake mushrooms, and green beans in the pot, and add salt according to personal taste, and stir-fry slightly.

7. Put a bowl of water in a pot and bring to a boil, then add an appropriate amount of tomato paste, aged vinegar and sugar to boil.

8. Thicken the water starch and pour the soup over the fried fish.

3. Beer stewed grass carp.

Ingredients: grass carp, beer, red pepper, starch, tomato paste, shallots, water, condiments.

Production steps: 1. Remove the scales and internal organs of the grass carp, wash it, and cut cross knives on both sides of the fish body.

2. Wrap the fish in kitchen paper, absorb the water on the surface, then put the fish on a plate and evenly apply dry starch on the surface.

3. Take out a bowl, add black pepper, green onion, red pepper, salt, sugar, dark soy sauce, and water and mix well.

4. When the oil in the pan is hot, fry the fish on both sides over low heat.

5. After frying, pour the ingredients prepared in the 3rd medium into the fish pot, bring to a boil over medium heat, and put some tomato sauce on the fish.

6. After about 5 minutes, pour in the beer and simmer for 10 minutes.