How long does grass carp stew?

How to do grass carp? The most common practices of grass carp are stewing, stewing, boiling and steaming. Below I will give you a detailed introduction to these practices.

1. Stewed grass carp

Raw materials:

Grass carp 1, ginger 1, onion 1, old tofu 1 kg, five green vegetables, salt, monosodium glutamate, chicken essence, pepper, sugar, sesame oil and vegetable oil.

Exercise:

Grass carp scraped off the scales, took out the internal organs and cleaned them, cut them into strips with thick fingers and cleaned them again.

Slice ginger, onion, tofu and clean vegetables.

Put a little oil in the pot, stir-fry ginger slices and shallots, add fish pieces, pour a proper amount of water, add salt 10g, monosodium glutamate 5g, chicken essence 3g, sugar 3g and pepper 2g. Stew over low heat until the fish is almost cooked. Add tofu slices and vegetables, and remove the floating foam on the surface with a spoon. Then put them in the pot. Finally sprinkle a few drops of sesame oil and chopped green onion.

2. Braised fish pieces

If you cook at home, I suggest you make braised fish pieces, because braised fish costs more oil and needs a bigger pot when frying.

Raw materials:

Grassland 1, green pepper 1, ginger 1, garlic 1, onion 1, red pepper 1, bean paste, monosodium glutamate, chicken essence, sugar, pepper, cooking wine, corn starch, vegetable oil.

Exercise:

Scrape the scales of grass carp, gut it, wash it, cut it into pieces, then add 2g of salt, 2g of monosodium glutamate, 2g of pepper and 3g of cooking wine, marinate for 20min, and then add a proper amount of corn starch and mix well.

Slice green pepper, red pepper, garlic, ginger and onion.

Heat the pan, pour in the right amount of oil, and when the oil temperature is 60% hot and the surface is golden, pour out the meat and fish pieces.

Put a little oil in the pot, add 7 grams of bean paste, ginger slices and onion segments, stir-fry garlic, and add 1 stir-fry water. Pour fish pieces, add 3 grams of monosodium glutamate, 3 grams of chicken essence, 3 grams of sugar, pepper 1 gram, and add green pepper slices when the fish is almost cooked. Hook in a little gouache and pour in a few drops of oil.

3. Boiled fish fillets

raw material

Grass carp 1, a little mushroom, green vegetables 10, a little fungus, a little Chinese cabbage, a little hand-rolled flour, half a catty of tofu, ginger 1, onion 1, garlic 1, pepper 10g, and dried pepper 20.

Exercise:

Scaled grass carp, eviscerated, washed and cut into pieces. Add 2 salt, 2g monosodium glutamate, 1g pepper, 3g cooking wine, marinate for 20min, then add appropriate amount of corn starch and mix well.

Wash and cut mushrooms, wash vegetables, soak fungus, slice Chinese cabbage, slice tofu.

Ginger is cut into Jiang Mo, garlic is made into minced garlic, and scallion is sliced.

Heat the pan, pour in the right amount of oil, and when the oil temperature is 60% hot, add the fish pieces and fry until the surface is golden, then pour out.

Put a little oil in another pot. Add bean paste10g, chafing dish 5g, Jiang Mo 5g, minced garlic, scallion 5g, pepper 5g, dried chili15g, stir-fry until fragrant, and pour in appropriate amount of water. Add mushrooms, vegetables, fungus, cabbage and tofu. Add monosodium glutamate 10g, chicken essence 5g, sugar 5g, pepper water 1g, boil, roll into powder, take it out with a colander and put it into a basin. Then add the fish pieces, cook for two minutes and pour them into the basin. Sprinkle Jiang Mo, minced garlic, onion and a little pepper in the middle of the plate, and pour a little dried pepper with hot oil.

Steamed grass carp

Raw materials:

Grass carp 1, ginger 1, onion 1, cucumber 1, green pepper 1, a little coriander, half red pepper and two shallots. Salt monosodium glutamate chicken essence, sugar, pepper, cooking wine, steamed fish black soybean oil, vegetable oil.

Exercise:

Grass carp is scraped, eviscerated and cleaned. Make several shallow knife marks on both sides of the fish. Sprinkle some salt on it. Marinate with a little pepper and a little cooking wine for 20 minutes.

Slice ginger, cut onion, shred red pepper and cut onion.

Spread the ginger slices on the plate and put the fish on the onion. After the water is boiled, put it in a steamer for ten minutes, then take it out, pick up the ginger and onion, and pour off the excess water.

Pour a little water into the pot, add green pepper, cucumber, coriander, ginger slices and scallion, add 20g steamed fish black soybean oil, 5g monosodium glutamate, 5g chicken essence, 3g sugar and 1 g pepper, cook for one minute, then pour out and filter out the vegetable residue. Seafood sauce should be fried.

Pour some seafood on the fish, just past the bottom of the plate.

Sprinkle shredded red pepper and scallion on the fish. Heat oil in a pan, and pour it over shredded red pepper and scallion when cooked.