The method and steps of braised grass carp pieces, the home practice of braised grass carp pieces

1.Wash the fish and cut it into cubes, put it in a basin and marinate it for half an hour with salt, white pepper, cooking wine and shredded ginger.

2.Put an appropriate amount of starch in the marinated fish and mix well.

3.Put oil in the pot, more than usual when stir-frying, put in the fish pieces when the oil is hot, fry on low heat until both sides are golden brown and remove for later use.

4.Green onion, ginger, garlic, minced.

5.Add oil to another pot and fry ginger, garlic and chopped green onions, and fry the fried fish pieces into the pan.

6.Mix soy sauce, oyster sauce, sugar, a little starch, vinegar and some water into a sauce (this can be prepared in advance). Pour into the fish pieces in the wok of the pan. Cook over medium-low heat until the juice is reduced.

Sweet and sour grass carp preparation.

1. Kill and wash the grass carp and chop off the fish head.

2. Remove the fish bone in the middle of the fish tail, and do not cut off the fish meat.

3. Cut off the large spines on both sides of the fish.

4. Then cut the fish into slices.

5. Put the fish in a basin, add salt, cooking wine, pepper and grab it with your hands, put in an egg white and grasp it well.

6. Stir-fry the sesame seeds in a pan.

7. Add starch to make the fish fillets hang and stick the starch paste evenly.

8. Cut the carrots and ginger into rounds.

9. Heat the oil in the pot, fry the fish head and tail first, stuff the ginger into the fish mouth, fry the fish tail upright, fry it until golden brown, and take it out.

10. Put in the fish fillets and fry them until golden brown and remove them.

11. Finely chop the ginger and green onion.

12. Add oil to the pot and fry with green onion and minced ginger until fragrant.

13. Add half a bowl of water, add tomato sauce and sugar, stir with a spoon, then add water starch to thicken and add sesame oil.

14. Put carrots in the fish's mouth. Drizzle the juice over the fish and sprinkle with sesame seeds.

Braised grass carp chunks:

1 Clean the internal organs of the grass carp, then chop the grass carp into several large pieces with a knife and put it in the water to soak in the bloody water.

2 After removing the grass carp pieces, make a few knives on each piece to facilitate the flavor. After that, add cooking wine, salt, peppercorns, and green onion leaves to marinate for at least half an hour.

3 Peel the ginger and cut it into ginger slices, cut the green onion into green onion segments, peel and wash the garlic and cut it into garlic slices.

4 After sliding from the pan, add cooking oil and heat it, blot the marinated grass carp pieces with kitchen paper and put them in the pan, fry them over medium-high heat until golden brown on both sides. Do not turn the dough frequently during the frying process to prevent the skin of the fish from breaking.

5 After the fish pieces are fried, remove them, leave the bottom oil, add the prepared ginger slices, green onion slices and garlic slices and stir-fry until fragrant, and add the fried grass carp pieces after smelling the fragrance. Add the braised soy sauce, rock sugar, salt and a small amount of vinegar, then add boiling water to ensure that the boiling water covers the fish pieces.

5 Simmer over medium-low heat for 20 minutes, then turn on high heat to reduce the juice, the juice is thickened and then cooked.

A delicious dish of braised grass carp is ready.

Homemade braised grass carp pieces:

Ingredients: 600g grass carp.

Excipients: appropriate amount of salt, appropriate amount of soy sauce, appropriate amount of green onion, appropriate amount of ginger, appropriate amount of garlic, appropriate amount of cinnamon, appropriate amount of starch, appropriate amount of blended oil, appropriate amount of sugar, appropriate amount of bay leaves.

Steps: 1. A grass carp. I have a problem eating fish. Only let the fish seller scrape the scales, and the rest go home and clean up by themselves.

2. Clean up and remove the head and tail (keep it for stewing or making fish soup), and then slice it. Don't be too thick. Add salt, mix and marinate for about half an hour.

3. Wrap starch one by one.

4. Fry in a pan. After the fish is released, don't move it easily, wait for the bottom layer to fry a layer of hard skin, and then move. Medium heat is fine.

5. Fry the bottom surface and turn it over.

6. After frying, put it on a plate first.

7. Leave a small amount of oil in the pot, add garlic, green onion, ginger, bay leaf, cinnamon, pepper and other stir-fry until fragrant, add some soy sauce and salt.

8. Add water, put a spoonful of sugar, wait for the water in the pot to boil, add the fish pieces, bring to a boil over high heat, change to small pieces, and simmer for 10 minutes.

The home-cooked recipe for braised grass carp pieces is as follows:Ingredients: 750 grams of grass carp pieces, appropriate amount of green onion and ginger, 20 grams of corn oil, 1 tablespoon of Weida Mei Zhen cooking wine, appropriate amount of salt, 1 tablespoon of June fresh braised soy sauce, 2 tablespoons of Wei Damei premium light soy sauce, a little white sugar, a little black acacia fungus, 1 tablespoon of Weida Mei Zhen Oyster Sauce.

1. Pour oil into the pot and heat it, add green onion and ginger to stir-fry until fragrant, and pour the coarse chain into the grass carp pieces and stir-fry to change color.

2. Pour in the soaked black fungus.

3. Add the Vistamax Premium Light Soy Sauce.

4. Add the Weida Mei Zhen cooking wine.

5. Add the fresh braised soy sauce in June.

6. Add the best oyster sauce from Weida Beauty.

7. Add purified water and boil for 15 minutes.

8. Add white sugar to reduce the juice.

9. The delicious braised grass carp pieces are out of the pot and on the plate. Lead calls for caution.

Here's how to make the home-cooked braised grass carp pieces:Ingredients: 1 grass carp.

Excipients: appropriate amount of oil, appropriate amount of salt, appropriate amount of cooking wine, appropriate amount of dark soy sauce, appropriate amount of green onion, appropriate amount of ginger, 1 chili pepper, 1 head of garlic.

1. Scrape off the scales of the grass carp, take out the intestines and wash them, scrape off the black membrane, cut them into small sections, and pull off the tendons.

2. Put ginger slices in the oil pan, heat a little salt, put in the fish pieces, fry until golden on both sides, don't be in a hurry to turn over the fried fish, fry in place, easily turn over without sticking skin.

3. After frying the fish, add cooking wine, dark soy sauce and salt.

4. Add an appropriate amount of water.

5. Bring to a boil over high heat, add garlic, stop the chili pepper to continue cooking, turn over halfway or pour the soup with a spoon.

6. Cook until there is not much left of the soup, sprinkle the chopped green onion out of the pot.

Ingredients 600 grams of grass carp pieces, 1 green pepper, half a red old pepper, 12 grams of ginger, appropriate lead content of garlic, appropriate amount of green onions

1 tablespoon of white wine, 2 tablespoons of light soy sauce, a little dark soy sauce, 1 tablespoon of bean paste, appropriate amount of salt, appropriate amount of garlic

Appropriate amount of sugar, appropriate amount of white pepper, a little vinegar, a little chicken essence.

Steps: Wash the fish and cut it into pieces, marinate it with salt and white wine for half an hour;

Handle other ingredients: wash and shred the green and red peppers, peel and shred the ginger, cut the green onion into sections, and cut the garlic into sections;

Sauce: bean paste, light soy sauce, dark soy sauce, sugar, pepper, vinegar, chicken essence, water and set aside;

Pour an appropriate amount of oil into the pot, put the ginger slices on low heat, and rub the ginger slices evenly around the pot;

Add the fish pieces, fry one side and turn it over with chopsticks, then fry until golden brown;

Add the sauce, cover the pot with shredded ginger and simmer for 2 to 3 minutes;

Add green and red peppers, green onions and garlic segments, and continue to simmer; Wait until the juice is dry.

Tips When handling fish, remove the black membrane from the fish's belly;

When cooking the fish, the heat is not too high to avoid the fish being boiled apart.

Ingredients: 1 large piece of grass carp, 2 garlic sprouts, 2 red peppers, an appropriate amount of rapeseed oil, 1 tablespoon of cooking wine, 1 tablespoon of light soy sauce, a little chicken essence, and an appropriate amount of ginger.

Steps: Wash the garlic sprouts and cut them into small pieces, wash the red peppers and cut them into rings, wash the fish pieces and draw a few knives on the back, add an appropriate amount of cooking wine, light soy sauce, salt, and shredded ginger and marinate for about half an hour;

Heat the pan, pour in the appropriate amount of rapeseed oil, and add the marinated fish pieces;

Fry the fish pieces until golden brown on both sides;

Add an appropriate amount of water and bring to a boil over high heat;

Cook until the water is 80% dry, add the prepared garlic sprouts and chili peppers;

Cover and simmer over low heat for 2 minutes;

Wait for the water to dry and the oil comes out, add a little chicken essence to taste, and then it can be cooked;

Serve on a plate.

Tips: Marinate the fish pieces for a while before frying them for better flavor;

It is best to fry in a non-stick pan without breaking the fish skin and affecting the appearance of the finished dish;

You can change the side dish to your liking.

The main ingredient of the braised grass carp of the Sichuan family version: 1 grass carp.

Marinade: 1 piece of ginger, a few shallots, 1 tablespoon of salt, 1 tablespoon of cooking wine, 1 tablespoon of pepper, 2 tablespoons of sweet potato starch.

Cooking seasoning]: 1 piece of ginger, half a head of garlic, 1 green onion, 3-4 parsley, 4-5 dried chilies, half a handful of Sichuan peppercorns, 1 spoon of bean paste, 1 stir-fry spoon of light soy sauce, 1 spoon of dark soy sauce, 1 spoon of sugar, 2 spoons of balsamic vinegar, 2 spoons of white wine, 1 spoon of chicken essence, coriander.

Production methods and steps——

Step 1]: First of all, the fresh grass carp, scrape the scales, take out the internal organs and gills and clean them, and then cut them into evenly sized pieces and put them in the pot.

Step 2]: Marinate the fish in the basin, put in 1 tablespoon of salt, 1 tablespoon of cooking wine, 1 tablespoon of pepper, grab the juice of the crushed ginger and chives by hand, then mix evenly with your hands, and finally put in 2 large handfuls of sweet potato starch, continue to mix with your hands, let the fish fully coated with starch, and then marinate for half an hour.

Step 3: Cut the garlic and ginger into small particles, clean the parsley and cut it into inch segments, cut the green onions into segments, and then put them on a plate respectively, and put in a small half handful of peppercorns and a few dried chili peppers for later use.

Step 4]: Put wide oil in the wok and heat it until it smokes, almost 6 hot, that is, the chopsticks start to bubble densely, and then put the marinated fish pieces into the pot one by one, and fry the fish on high heat.

Step 5]: Fry the fish pieces to set, continue to fry the skin of the fish pieces on high heat and fry them until golden brown, and then take them out and dry them for later use. It is important to note here that the fish does not need to be cooked and fried thoroughly.

Step 6]: Leave the bottom oil in the pot, put the green onions, ginger and garlic, dried chili peppers and Sichuan peppercorns inside, and put a spoonful of bean paste at the same time, and fry the seasoning fragrance over medium heat.

Step 7]: Stir-fry the seasoning fragrantly, pour in the fried fish pieces, and continue to stir-fry evenly over high heat.

Step 8]: After stir-frying the fish pieces and seasonings evenly, pour in water to cover the fish, season at the same time, add 1 stir-fry spoon of light soy sauce, 1 teaspoon of dark soy sauce, 1 spoon of sugar, 2 spoons of balsamic vinegar, 2 spoons of white wine, turn to low heat after boiling, open the lid and simmer the fish for about 15 minutes, and stew the fish to taste.

Step 9]: Simmer the fish for about 15 minutes, there is not much soup left, add a spoonful of chicken essence, and at the same time pour the parsley into it and stir-fry evenly.

Step 10]: After stir-frying evenly over high heat, pour in a spoonful of starch water, continue to thicken the soup out of the pot and put it on a plate, sprinkle coriander to decorate the dish.