How to make sun dried grass carp, how to make dried grass carp delicious and simple way

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 paste, tofu milk, 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 the plate and serve.

If you want to pickle grass carp yourself, then you need to prepare a high degree of liquor, pepper, pepper powder, salt, grass carp, stainless steel, large basin and a clean towel, first cut the back of the grass carp, remove the gills and internal organs, the black membrane inside must be cleaned, so that the fish will not appear very fishy, the water is dry and then standby, the materials of the pickled fish are ready, if you want to be convenient and trouble-free, as long as the liquor, salt, pepper can be, if you are not too troublesome, you can fry the pepper first, Use a food processor to beat it into powder, and then it can be used to marinate, after the water of the grass carp is dried, it can be smeared inside and out with liquor, which can achieve the effect of antiseptic and preservation of the delicious taste of the fish, put the pepper and salt into the pot, fry it over low heat, and then add the pepper powder until it has a strong fragrance, so that it can be served out and cooled, and the pepper salt can be evenly smeared on the fish after cooling, the fish head and the fish belly, and the outside is also evenly smeared with pepper salt. Then you can put it in the basin, cover the fish with a larger bag, in the process of pickling, avoid the skin drying out, put it in a cool place to marinate for about 6 days, and when the time comes, you can see if the fish is pickled well, there will be a lot of water in the basin, prepare the towel and boiling water, wipe the salt water on the fish with a towel little by little, so that there will be no oil dripping off the drying, and the wiped preserved fish is hooked on the balcony to dry, be sure to keep it cool and ventilated, and generally need to be dried for about 10 days. In this way, the cured grass carp is ready.

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: 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.

Ingredients: 3 kg of grass carp, 30 grams of ginger juice, 30 grams of light soy sauce, 15 grams of white wine, 10 grams of sugar.

Specific steps: 1. Wash the black membrane of the grass carp maw.

2. Divide the fish into belly, bones, and meat (remove the head).

3. Cut the fish into 3 strips, and do not cut off the other end.

4. The fish belly is staggered.

5. Both are cut according to the wrong one.

6. Cut all the fish well (the whole fish bone is fine).

7. Put all the marinade in it, stir well, and marinate for 3 hours.

8. The pickled fish family book is hung up with a rope, and the fish is cut into 3 pieces because of the sail, and separated by a toothpick when drying. If the weather is good, the dried grass carp can be dried in three days.

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.