How to stew grass carp is the best, how to stew grass carp is delicious and simple

1. Use more than two catties of fresh grass carp to separate the fish bones and meat. Cut the meat into thin slices and cut the bones into short segments. Submerge the fish with egg whites, pepper, ginger slices, and bean flour for 10 minutes; Soak the fish bones in cooking wine, bean flour and salt for 10 minutes.

2. Prepare pickled sea peppers, pickled millet peppers, pickled greens, pickled ginger, and cut the pickles into thin strips (pickled greens are best cut into thin strips). 3. Cut the green onion into short sections. 4. More than 10 peppercorns and slices.

The oil (preferably mixed with lard and blended oil), or blended oil After boiling, add kimchi and stir-fry until fragrant, add boiling water or broth chicken broth. After boiling, add Sichuan peppercorns and slices, then boil the fish bones in the pot for about 5 minutes, add the fish slices and cook for 5 minutes, then add the green onion knots and chicken essence, that is, a pot of sour pepper and refreshing sauerkraut fish.

Note: If you like to eat vegetables, you can add some celery, silk claws, mushrooms ......

Steamed grass carp: Preparation method: wash the freshly processed fish, wipe off the water, rub the fish inside and out with 6 grams of salt, and sprinkle some monosodium glutamate and cooking wine on the fish body, put green onions and ginger in the belly of the fish, and steam it in a steamer for about 8 minutes to cook.

Drizzle with sesame oil and place the coriander on the head and tail of the fish or on both sides of the belly and back of the fish.

Peculiarity. This dish pays attention to the heat, is light and palatable, and has a unique flavor.

Technology critical. Accurate timing and firepower. The firepower is small, the time is not enough, the fish is fishy and undercooked; The fish meat is seriously dehydrated and the meat is old because of the high firepower or overtime.

Braised grass carp. Ingredients: grass carp.

Excipients: pork loin, shiitake mushrooms.

Seasoning: green onion, ginger, garlic, salt, sugar, white wine, pepper, light soy sauce, wet starch, sesame oil, edible oil.

Method:1Remove the internal organs of the grass carp and clean it, cut it into the word "well" on the body of the fish, coat it with salt and marinate it for a while, wash and cut the green onion, ginger and garlic into minced pieces, wash and cut the mushrooms into shreds, and cut the pork loin into shreds;

2.When the oil is 60% hot, put the whole fish into the pot and fry it until golden brown on both sides, remove and drain the oil;

3.Sit in the pot and light the fire, leave the remaining oil in the pot, pour in the minced green onion, minced ginger, minced garlic, shredded mushrooms, shredded meat and stir-fry, add salt, chicken essence, sugar, grass carp, light soy sauce, pepper, sesame oil, simmer for a while, and then thicken the pot.

Ingredients: 1000 grams of grass carp, 1 piece of tofu.

Seasoning: 2 slices of ginger, 3 coriander, 3 grams of salt, 40 ml of vegetable oil, appropriate amount of water.

Steps: 1. Prepare the ingredients: cut the tofu into small pieces and remove the scales from the fish pieces.

2. Put cooking oil in a wok, then put the tail of the fish, and fry the fish pieces on both sides over low heat.

3. Boil water in a soup pot.

4. Put the fried fish pieces into the boiling water.

5. Add ginger slices, cover and cook over medium-low heat for 10 minutes.

6. Add tofu cubes and cook for 10 minutes.

7. Finally, add salt to taste and sprinkle with coriander.

Delicious recipe for stewed grass carp.

Ingredients: 1 grass carp.

Ingredients: green onion, ginger, garlic, soy sauce, cooking wine, vinegar, salt, monosodium glutamate, edible oil, Sichuan pepper, seasoning.

Method 1: Wash the fish, remove the internal organs, cut off the fish head, pat the back of the fish, take out the fishing line, hit the flower knife and cut the sections;

2. Cut the green onion into sections and slice the ginger;

3. Mix the chopped green onion, ginger, garlic, soy sauce, cooking wine, vinegar, salt, monosodium glutamate and Sichuan pepper with water to make a bowl of juice;

4. Put the oil on the wok and wait for the pan to be hot, add the ingredients and stir-fry until fragrant, put the fish into the pan and fry it, and pour in the prepared bowl juice;

5. After the pot is boiled, simmer over low heat for 25 to 30 minutes to thicken the soup.

Efficacy 1: Grass carp is rich in unsaturated fatty acids, which is beneficial to blood circulation and is a good food for cardiovascular patients.

2. Grass carp is rich in selenium, and regular consumption has the effect of anti-aging and beauty, and also has a certain prevention and treatment effect on tumors.

3. For people who are thin and have a loss of appetite, grass carp meat is tender but not greasy, and can be appetizing and nourishing.

How do you cook stewed grass carp? Dip the grass carp in the mucus, cut the fish into thin slices, add Orleans seasoning, light soy sauce and oyster sauce, marinate for 30 minutes, add onions and golden mushrooms to the fish, and then add the fish and stew for 30 minutes.

How do you cook stewed grass carp? Slice the grass carp, add Orleans seasoning, oyster sauce, dark soy sauce, marinate for 20 minutes, add ginger slices, onions, chicken shredded mushrooms to the pot, put the fish in the pan, simmer for 20 minutes, and add green peppers.

1. Wash the fish, cut the green onion, ginger, garlic and coriander, and put it on a plate for later use.

2. Take out the fish stew purchased in advance and take out a small packet for later use.

3. Fry the cleaned fish in a wok with oil on both sides, and add some soy sauce. Then put the fried fish into the saucepan, add the green onion, ginger, garlic and a small packet of the prepared fish stew.

4. Add water to the saucepan, pay attention to cover the fish, cover and simmer for 15 to 20 minutes.

5. When it comes out of the pot, add an appropriate amount of salt, sprinkle some coriander, and stew the fish fragrantly.

The method of stewing grass carp is not much different from ordinary stewed fish, mainly because it needs to be fishy. It is best to simmer over low heat. A slightly heavier flavor is fine.

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.

Ingredients: a grass carp, half a cabbage, a handful of vermicelli, and an appropriate amount of bean bubbles.

Excipients: appropriate amount of salad oil, 1 green onion, appropriate amount of ginger slices, appropriate amount of red pepper, appropriate amount of cooking wine, appropriate amount of soy sauce, appropriate amount of salt, appropriate amount of thirteen spices, appropriate amount of chicken essence.

1. Remove the gills and internal organs of the grass carp, wash it and cut it into two sections.

2. Prepare green onions, ginger slices, and red peppers.

3. Break the cabbage into small pieces and wash the vermicelli.

4. Prepare the bean bubbles.

5. Heat the green onions, ginger and red peppers in a frying pan until fragrant, add cooking wine and soy sauce.

6. Put the fish and green onions.

7. Add an appropriate amount of water and thirteen incense.

8. Put cabbage and bean bubbles and add salt.

9. Then put the vermicelli.

10. Add chicken essence after the vermicelli is stewed until soft.

11. Finally, add coriander.

12. The finished product is as follows.

Stewed grass carp, home-cooked method, delicious and delicious.

Buy some ingredients for fish stew. Grass carp stewed with sauerkraut is the best to eat. First wash the fish.

Shave the bones out. Then it's meat again and the bones are the bones, and then stewed. Boil the pot first, put all the condiments and everything in the dishes, marinate the fish, marinate it with condiments, and then make it.

The fish that comes out of this way is very tasty.

Answer materials: grass carp, green onion, salt, ginger, garlic, dried chili, star anise, coriander, white vinegar, cooking wine, starch 1, prepare green onion, ginger, garlic, star anise, dried chili. Cut the grass carp into cubes, wash it, remove the internal organs, absorb the water, pour in a little cooking wine, and dip the starch on both sides for later use.

2. Heat the pan with cold oil, add the ginger shreds and stir-fry until fragrant, turn to medium-low heat, add the fish pieces and fry until golden brown on both sides, add the green onions, garlic, star anise and dried chilies.

3. Stir-fry several times, pour in an appropriate amount of hot or warm water, slightly cover the fish, add an appropriate amount of white vinegar, turn the pot to low heat on high heat, put an appropriate amount of salt, and simmer for about 10 minutes.

4. Finally, sprinkle the coriander and remove from the pan.