How to make Anhui grass carp delicious?

Grass carp, Cyprinidae. The body is slender, sub-cylindrical, and the body length is more than1m. The body is bluish yellow. The head is wide and flat, an

How to make Anhui grass carp delicious?

Grass carp, Cyprinidae. The body is slender, sub-cylindrical, and the body length is more than1m. The body is bluish yellow. The head is wide and flat, and the mouth end position is unnecessary. Pharyngeal tooth comb. It lives in the middle and lower layers of water and feeds on aquatic plants. I'll tell you below, I hope it will help you!

Anhui grass fish practice 1: dry-roasted grass carp.

material

Raw material: grass carp

Ingredients: ginger, garlic * * * a lot of * * *, onion, pepper, red pepper, soy sauce, sugar and monosodium glutamate.

working methods

1, cut the grass carp in half, remove the bones, just like cooking live fish in water, then cut the fish to grow fast, cut the tail and bones quickly, and cut the head in half.

2. Put the fish and bones in the casserole, one layer of fish and one layer of onion, then add ginger and sprinkle with soy sauce.

3. Put the fish head on it, which is more beautiful.

4. Finally, sprinkle with fried pepper, red pepper and sugar, and then drop some oil.

5, directly on the pot to cook, to be praised, and then sprinkle with monosodium glutamate.

skill

The characteristic of this dry-roasted grass carp is not to put a drop of water. This fish is very delicious. Friends who like coriander can also sprinkle coriander on the table, which is very suitable for eating.

Anhui grass carp method 2: ultra-simple dry fried grass carp

material

Grass carp 1, pepper powder 1 tablespoon, 2 tablespoons of cooking wine, half a tablespoon of salt, 2 tablespoons of raw flour, onion 1, and 4-5 slices of ginger.

working methods

1, grass carp washed and cut into pieces, marinated with cooking wine, salt and pepper for half an hour, mixed with raw flour and fried.

2. Add a little oil to the wok and heat it. At this time, add onion and ginger slices and stir fry, add dried Chili peppers and stir fry the fried fish fillets in the wok.

skill

1, salted fish had better control the water content, otherwise it is easy to leak oil when frying.

Don't get too angry when frying.

Practice 3 of Anhui grass fish: grass carp covered with noodles

material

500g of refined powder, 0/0g of refined salt/kloc-0, an appropriate amount of alkaline water and about 250g of water. One grass carp, green beans 15g, diced red pepper 15g, and 20g tomato sauce. Seasoning salt, monosodium glutamate, soy sauce, pepper, edible oil, balsamic vinegar, white sugar, chicken powder, starch, broth, chopped green onion and Jiang Mo.

working methods

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2. After breaking grass carp into two parts, remove the bones, cut the edge of squirrel fish with a knife, add refined salt, monosodium glutamate, cooking wine and pepper to the bottom, then dip dry starch, fry it in an oil pan and take it out for later use;

3. Take a small bowl, add a proper amount of tomato sauce, sugar, refined salt, starch, balsamic vinegar and water to make sweet and sour juice for later use;

4. Put the fried squirrel fish on the fried noodles for later use;

5. Heat the wok with a little oil, pour in the prepared sweet and sour juice, then add the green beans and diced red pepper, stir fry and pour the oil on the fish noodles.

skill

Features:

Face as thin as hair, sweet and sour crisp, ruddy.

Practice 4 of Anhui grass fish: grass carp slices in tomato sauce

material

Ingredients: 500g grass carp, 50g tomato sauce. Trace citric acid, Shaoxing wine 10g, refined salt 2.5g, sugar 20g, monosodium glutamate 0.5g, fresh soup 50g and cooked vegetable oil 750g.

working methods

Select fresh grass carp slices, cut into thin slices with the thickness of 1 cm, mix well with Shaoxing wine and refined salt, and dissolve citric acid with appropriate amount of water.

2. Heat the oil pan to 60% heat, and then fry the fish until it is yellow.

3. Put a wok on a medium fire, heat 50 grams of cooked vegetable oil to 30% heat, add tomato sauce and stir-fry until the oil turns red, then add sugar, citric acid and fresh soup, push evenly, then add fish fillets and wrap them in tomato juice evenly, and serve from the pan.