How to stew grass carp flower knife?

Removing blood stasis and relieving pain

cancer prevention

To increase/stimulate appetite

Materials?

pork belly

ginger slice

Onion root

Cooking wine spoon

garlic clove

Raw spoon

Laoshaoshao

Ke Yan

Fuel consumption is moderate, if not, don't add it.

Braised grass carp with pork belly?

Slaughter a grass carp (carp can also be used), wash it, remove the fishing line and the black membrane in the abdomen.

The back of the fish was cut off, but the abdomen was not cut off. Fish segment 1-2 cm thick. If the fish head is too big, it can also be chopped, which is easy to taste. As shown in the figure.

Prepare marinade: put ginger and garlic in a small bowl (I use fried garlic and ginger), add appropriate amount of salt, soy sauce (soy sauce or soy sauce), cooking wine, sugar and oil consumption, and stir well. reserve

Spread the prepared marinade evenly on the fish and marinate for half an hour to an hour.

After the oil is boiled, add ginger, garlic, Pixian bean paste and/or pepper (only bean paste or no pepper can be added for those who don't eat spicy food), stir-fry until fragrant, and add cooking wine and appropriate amount of water to boil.

Add marinated fish, then add appropriate amount of salt and soy sauce, and add a small amount of sour vinegar to remove fishy smell. Bring the fire to a boil and cook for 15-20 minutes. If you like fish soft and rotten, you can also simmer it for a long time over medium heat. Meanwhile, hot soup is poured on the fish.

Water the fish repeatedly with hot soup.

After collecting the juice, put the leek in the pot.

Pick up the pot and put it on the plate. ? . There is no leek at home, so I won't let it go. Is the face value slightly worse? .

skill

This stewed fish can keep the fresh flavor of the fish.

Carp, grass carp and silver carp can be used for 1 fish.

2. The main purpose of this dish is to remove fishy smell. It is very important to marinate ginger and garlic cooking wine with a small amount of sour and vinegar stew, otherwise it will not taste good.

3. It is also important to water the fish repeatedly with hot soup in the process of stewing fish, so as to avoid that the fish not covered with soup is immature and tasteless.