How to stuff the grass carp, the method of stewing grass carp is simple and delicious

Stuffy grass carp ingredients.

Grass carp. one.

Coriander. A few are fine.

Red peppers. A few are fine.

Sugar. One tablespoon.

Wine. One scoop.

White vinegar. Half a scoop. Ginger. Shredded.

Method: Read step by step.

Grass carp scales and wash, fish bubbles according to personal wishes to keep or throw away, fins can be reduced, fear of affecting the appearance of the remainder.

Start frying the fish, put oil in the pot, put the fish to fry after the oil is hot, according to the size of your own pot, if the pot is big enough, then the whole fry, it is more convenient to turn back and forth, if the pot is very small at 30cm, then you need to cut the fish into segments to fry, because our fish is stewed and can be cut into sections.

Fry the fish until it wilts, then put a little oil, put in the ginger and fry it until it is hot, then put in the red pepper and stir-fry it to make a fragrance, add the old soy fryer, put the fish into it from the new, and then put the cooking wine to improve the freshness, if you put in the cooking wine, you are still worried about the fishy smell, then put some white vinegar, it will not be fishy, and then put white sugar, so that the fish juice is viscous and flavorful, do not like the sweet less or do not put, add water after a few rolls, cover the pot and stew, put salt into the taste after 10 minutes, do not just put salt, so that the salt will go into the fish body will be very salty and not good for the human body, Remove from heat afterward.

Here to mention the stew, turn off the fire and put it in the pressure cooker or rice cooker to simmer, after the braised steam did not flow out in large quantities, so that the taste of the fish and seasonings can be left in the pot to absorb, so that the fish is more flavorful and cooked quickly, stew for about 15 minutes after the soup is about to turn off the power, master the time to taste it yourself, turn off the fire and put a little chicken essence to taste.

Cut the coriander into small pieces and put the coriander in a container when it comes out of the pan. The delicious braised braised grass carp is ready.

Such a delicious grass carp recipe.

Grass carp does this and the whole family loves to eat it.

Wash the grass carp, cut it into pieces, pour in 2 tablespoons of cooking wine and salt, add 2 tablespoons of starch, add a little soy sauce and ginger slices for 15 minutes. Fill the pan with oil and char until golden brown on both sides. Add boiling water, add soy sauce, oyster sauce, garlic, shallots, dried chili peppers, and simmer for 10 minutes, then remove from the pot.

Sprinkle in chopped green onions, and the simple and delicious stewed grass carp is ready.

Ingredients: 1/2 grass carp, 2 cloves of garlic, 2 tablespoons of light soy sauce, 2 tablespoons of oyster sauce, 2 green onions, 5 grams of salt, 3 grams of dried chili peppers, 3 slices of ginger, 2 tablespoons of cooking wine, 2 tablespoons of starch.

1. Wash the grass carp, cut it into pieces, and prepare the ingredients, ginger, garlic, cooking wine, dried chili, etc.

2. Pour in 2 tablespoons of cooking wine and salt, 2 tablespoons of starch to imitate spring dates, add a little soy sauce and ginger slices for 15 minutes.

3. Put oil in the pot and burn until golden brown on both sides.

4. Add boiling water, add soy sauce, oyster sauce, garlic, shallots, dried chili peppers, and simmer for 10 minutes, then remove from the pot.

5. Sprinkle in chopped green onions, and the simple and delicious stewed grass and forest fish are ready.

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.

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.

Boiled grass carp.

The practice of boiling grass carp is also a relatively common practice, so let's learn it together.

Ingredients: grass carp, green onion, ginger, chili, Sichuan pepper.

1. Cut off the head and tail of the fish. Slice the fish into slices and marinate the slices with salt, cooking wine and ginger 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. In another pot, put millet pepper, pickled ginger, pickled beans, green onions, ginger and garlic, chili pepper and pepper into a wok and fry until fragrant, and pour them into the fish pot. When you're done, let's see the finished product.

Steamed grass carp. Steamed grass carp is also a method that everyone likes to eat, so let's take a look.

Ingredients: a little shredded green onion, a little shredded ginger, two cloves, 2 teaspoons of steamed fish and black beans, 5ml of oil, a little Sichuan pepper, a little salt, 2 teaspoons of cooking wine.

1. Marinate the fish in cooking wine and salt for 30 minutes.

2. After the water boils, steam in the pot for 8 minutes. Remove and pour the water out of the plate.

3. Add shredded green onion and ginger, and pour in the steamed fish and black beans. Note: Be sure to pour it on the edge, not directly on the fish. Continue to steam for 5 minutes.

5. Sprinkle a little coriander on the steamed fish, and then pour step (4) on top and it's OK.

Ingredients for braised grass carp.

1) A fresh grass carp weighs about 1 kg, (2) green onions, shredded ginger, (3) cooking wine, sugar, chili powder, Sichuan pepper powder, salt, soy sauce, (4) starch, rapeseed oil.

Preparation of braised grass carp.

1. Wash the grass carp and cut it into about three centimeters of reels and put it in a clean basin for later use;

2. Put all the things in (2) and (3) in the materials, the amount is appropriate according to personal taste, and then cover the lid and marinate for about 5 hours, third, take out the ginger shreds and green onions in the basin, and put them in a clean small bowl for later use;

4. Put an appropriate amount of rapeseed oil in the pot, when it is hot, put the starched fish pieces into the pot in turn, fry until golden brown on both sides, take a clean plate and put it in for later use;

5. Use the remaining oil in the pot to put the ginger shreds and green onions in the small bowl into the pot and stir-fry until it is yellow, pour in an appropriate amount of boiling water, and then put in the fish pieces in turn, turn off the heat when the soup is almost dry, and put it on a plate.

Tips for braised grass carp.

When washing fish, pour a small amount of vinegar on the fish, so that the scales are easy to remove, and the fish body is not slippery and easy to wash;

Be sure to stir in a small amount of starch before frying the fish so that it doesn't stick to the pan.

1.After washing the fresh grass carp, use a knife to slice a few knives on the fish, and cut the green onions, ginger and garlic for later use.

2.Put a little oil in the pot, add the green onion, ginger and garlic and stir-fry until fragrant, add an appropriate amount of water, put in the fish after boiling, bring to a boil over high heat, add a little cooking wine and star anise.

3.Cover the pot and simmer over low heat for 10 minutes, until the fish broth turns white, then remove from the pot.

Cut the grass carp into small pieces, add spices and marinate for 15 minutes, then heat the oil in a pan and bring to a boil over high heat.

Grass carp with sauerkraut is the best home-cooked dish.

The grass carp eats like this, and the fragrance spreads all over the street, and the neighbors are coming, what can I do?

Self-created new dishes, the kind that can be done without **.

Grass carp does this and the whole family loves to eat it.

Grass carp does this, and the whole family can't eat enough.

Preparation of braised grass carp.

1. Wash the grass carp and cut it into about three centimeters of reels and put it in a clean basin for later use;

2. Put all the things in (2) and (3) in the materials, the amount is appropriate according to personal taste, and then cover the lid and marinate for about 5 hours, third, take out the ginger shreds and green onions in the basin, and put them in a clean small bowl for later use;

4. Put an appropriate amount of rapeseed oil in the pot, when it is hot, put the starched fish pieces into the pot in turn, fry until golden brown on both sides, take a clean plate and put it in for later use;

5. Use the remaining oil in the pot to put the ginger shreds and green onions in the small bowl into the pot and stir until it is yellow, pour in an appropriate amount of boiling water, and then put in the fish pieces in turn, turn off the heat when the soup is almost dry, and put it on a plate.

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.