Traditional Culture Encyclopedia - Traditional festivals - Stewing method of grass carp
Stewing method of grass carp
food
Grass carp 800g
20g of dried pepper and 20g of prickly ash.
Pork belly 200 grams
Star anise with onion, ginger and garlic 10g
Vinegar 10g
10g soy sauce.
3 grams of soy sauce
Salt chicken essence and sugar 3 grams each.
Beer 1 can
Methods/steps
Grass carp is cleaned and the flower knife is not cut off;
Put oil in the pan, stir-fry pork belly until it changes color, and add onion, ginger, garlic and star anise to stir-fry until fragrant;
Then add soy sauce and stir-fry until the sauce is fragrant;
Add grass carp, pour in beer, mature vinegar, chicken essence and white sugar, cover and stew for 25 minutes;
After stewing, sprinkle dried peppers and dried prickly ash, and then pour hot oil out of the pot;
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