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How to cook grass carp to taste good? home-cooked practice

1. Steamed grass carp: materials: fresh grass carp, right amount of onion, ginger and garlic, cooking wine, light soy sauce, sugar, salt, vegetable oil. Practice: after grass carp is slaughtered and washed, cut a few knives on both sides of the fish and marinate them with cooking wine and salt for 20 minutes. After the water in the steamer boils, put in the pickled grass carp and steam for about 15 minutes. Pour out the water from the steamed fish, cover with shredded ginger and green onions, sprinkle with hot oil and light soy sauce.

2. Steamed grass carp: remove the scales and internal organs of the grass carp, cut a few knives on both sides of the fish body with a knife, then evenly spread the right amount of salt and cooking wine inside and outside the fish body, put the right amount of water in the steamer, put the grass carp into the steamer and steam the grass carp over high heat for 10-15 minutes. After steaming, sprinkle with chopped onions and shredded ginger, then sprinkle with hot oil. Fried grass carp: cut a few knives on both sides of the grass carp, then marinate with salt and black pepper for 15 minutes.

3. Remove the head and tail of the fish, change the body of the fish and cut it into thin slices, look better with the unrepaired ones, break the fish's head from the middle and wash the blood. Add sliced ginger, light soy sauce and oyster sauce to the fish, mix well with your hands, marinate for 15 minutes, put on a plate and add minced peppers. Steam the fish in a pot over high heat for 10 minutes, turn off the heat and pour a little steamed black bean on top, sprinkle with chopped onions and out of the pan.

How do you cook the fish?

Steaming: this is the most common and best way to retain the original flavor of fish. Choose fresh freshwater fish, after cleaning, you can cut a few knives on the fish to facilitate the taste. Sprinkle some salt, ginger and onion slices on the fish, then put them in a steamer and steam over high heat for 7-10 minutes (adjust the time according to the size of the fish). After coming out of the pot, sprinkle with pre-mixed soy sauce, sesame oil and hot oil, sprinkle with chopped onions and coriander.

Porridge with shiitake mushrooms and fish fillets: washed rice, half sliced fish, half diced fish, sliced Lentinus edodes (scalded with boiling water, dried shiitake mushrooms is better), diced celery. Marinate the fish with pepper, cooking wine and salt for 15 minutes. Put rice and water in the pot, add the pickled diced fish, cook until the rice is cooked, add fish fillets and shiitake mushrooms, add salt and pepper, cook for another five minutes, finally add diced celery and cook for one minute. Season.

There are many ways to make fresh fish taste better. Here are some common practices: steam: wash the fish, cut them into pieces or whole strips, and steam them with salt and ginger. Add some onions, coriander and garlic to increase the flavor before steaming. Deep fry: slice or whole fish, marinate with salt and pepper for a period of time, then wrap in a thin layer of flour and fry until golden brown. Fried fish can bring crisp appearance and fresh taste.

How to cook fish to taste good?

Cut the fish into pieces, rinse, shred spring onions and ginger. Put the salt, cooking wine, white pepper, shredded ginger and onion and starch into the fish, stir and marinate for half an hour. Take another bowl, put in 2 tablespoons ketchup and sugar, add 2 tablespoons vinegar and mix well. After the fish is pickled and the juice is dropped, cut the parsley into small pieces. Put the cold oil in the hot pot and fry the fish at 60% heat. Gently paddle the fish with chopsticks to prevent adhesion.

Prepare ingredients: small fish, spring onions, ginger, cooking wine, salt, pepper, chicken essence, thirteen fragrances, oil, flour to clean the internal organs of small fish, be patient, rinse several times after treatment, drain water into the basin, wash ginger and spring onions, slice ginger and cut onions into the fish.

Wash the fish first, handle them well, control the dry water, and then cut them into thin slices, the thinner the better. Add raw powder, oyster sauce, chicken powder, salt and cooking wine, shredded ginger, stir well and marinate for 5 to 10 minutes. Then prepare the ingredients, shred the ginger, cut the green onions into pieces, cut the green onion leaves into chopped onions, cut the millet into spicy sections, and set aside on a plate.

Steaming: marinate the fish in salt, pepper and ginger slices for a period of time, then steam them in a steamer. Before steaming, you can smear some soy sauce and pepper oil on the fish to add flavor. After steaming, it can be sprinkled with chopped onions and coriander to improve the taste and aroma. Deep-fry: wrap the fish fillet in flour or egg liquid and deep-fry in hot oil until golden brown. This practice can increase the crisp taste of the fish, but you need to pay attention to heat control to avoid excessive frying.

Practice: a Basha fish is thawed naturally at room temperature. Piece. Take an egg white. Add some salt to the fish fillet and grind the white pepper. With egg whites. The right amount of starch. Grasp it well with your hands and marinate for a while. Prepare a bag of sauerkraut on March 3rd while pickling. Take half of it and rinse it. A bag of Basha fish can be served with half a piece of sauerkraut. Friends who like a lot of sauerkraut can put a whole one. Cut into small segments.

The fish is scaled, eviscerated, cleaned and cut on both sides. Fry the fish in a pan until golden on both sides. Cut green onions, sliced ginger, sliced garlic, cut millet into hot rings, put oil in the pan and stir-fry the red oil over low heat. Add sliced garlic, sliced ginger, chili rings and saute.

How do you cook the fish to taste good?

1. Steaming: this is the most common and best way to retain the original flavor of fish. Choose fresh freshwater fish, after cleaning, you can cut a few knives on the fish to facilitate the taste. Sprinkle some salt, ginger and onion slices on the fish, then put them in a steamer and steam over high heat for 7-10 minutes (adjust the time according to the size of the fish). After coming out of the pot, sprinkle with pre-mixed soy sauce, sesame oil and hot oil, sprinkle with chopped onions and coriander.

2. Prepare ingredients: small fish, spring onions, ginger, cooking wine, salt, pepper, chicken essence, thirteen fragrances, oil and flour, clean the internal organs of small fish, be patient, rinse several times after treatment, drain water into the basin, wash the ginger and onions, slice the ginger and cut the onions into the fish.

3. Fried fish cubes with green pepper: 500g fish cubes, right amount of oil, right amount of salt, right amount of light soy sauce, right amount of rice wine, right amount of chili, right amount of ginger, right amount of garlic, right amount of onion, right amount of oyster juice: chopped green onion and ginger, chopped green pepper. Wash and cut the fish into sections. First fry the fish in a hot pan with cold oil. Then turn it over and fry it until golden on both sides.

4. Wash the fish first, handle them well, control the water to dry, and then cut them into thin slices, the thinner the better. Add raw powder, oyster sauce, chicken powder, salt and cooking wine, shredded ginger, stir well and marinate for 5 to 10 minutes. Then prepare the ingredients, shred the ginger, cut the green onions into pieces, cut the green onion leaves into chopped onions, cut the millet into spicy sections, and set aside on a plate.