Grass carp is one of the four major edible fish in my country. It is the most common kind of fish in the vegetable market, especially in the inland areas.The stabbing of grass carp is much less. Although the meat is not as good as that of white 鲢 tender, it also has its unique taste. The practice of stewed grass fish today is almost the same as that of our previous stewed catfish.
The practice of stewed grass fish in home
1 grass carp, 1 red pepper, one right amount of red pepper, an appropriate amount of beer, salt, old soy sauce, starch, ketchup, sugar, pepper, green onion, water.
Method steps 1. Wash the grass carp, remove the internal black membrane, remove the shape, and the fish face with a diagonal knife;
2. Then use the kitchen paper to dry the water, put it in the plate, sprinkle dry starch, and apply it evenly;
3. Add salt, sugar, black pepper, green onion, red pepper, old soy sauce, clear water, mix well;
4. Heat a little oil in the pot, add yellow on both sides of the fish, add the sauce in the bowl, boil over medium heat, add a little tomato sauce;
5. Pour in an appropriate amount of beer and simmer for 10 minutes slowly. Add a little coriander in the pan.
How to stewed grass carp in pickles
Methods 1 grass carp, northern tofu, pork belly, 2 dried peppers, appropriate amounts of green onion ginger and garlic, peppercorns, star anise, right amount of rock sugar.
Method step 1. Pack the fish clean, remove the fishy line, control the cut section, cut the tofu into the water and simmer;
2. Cut the pork belly, heat the onion, garlic, pepper, octagonal and dried red pepper in the pan in the pot;
3. Add the fish pieces to fried fish after the meat is discolored, and then add old soy sauce, raw soy sauce, cooking wine, rock sugar, salt and appropriate amount of water.
Method of stewed grass fish
The ingredients are prepared for the right amount of grass carp, a little pickles, sugar, chicken essence, white wine, old sauce, appropriate amount of green onion ginger, dried pepper, garlic, and water.
Method step 1. Cut the grass carp into a section, the pickles are washed and cut, and then the excess salt flavor is removed;
2. Wipe with ginger with ginger in the wok, then pour in an appropriate amount of oil, put on the onion ginger, and sauté the dried pepper;
3. Then add the grass carp section, pour the liquor, fry and turn it over, add old soy sauce and boiling water, and put into the squeezed pickles;
4. Then add a little sugar, stew the pan in a low heat for 15 minutes, pour the soup on the pickles after opening the pan, then put the chicken essence and sprinkle some garlic and mix well.

Related tags： Catering