Stewed grass carp in sauce
Ingredients: salt,grass carp,onion,Jiang,starch,vinegar,sugar,oil,chopped pepper
Recipe Recommendations
- grass carp appropriate amount
- oil appropriate amount
- salt appropriate amount
- sugar appropriate amount
- Jiang appropriate amount
- starch appropriate amount
- vinegar appropriate amount
- chopped pepper appropriate amount
- onion appropriate amount
- slightly spicy
- burn
- ten minutes
- simple
Steps for Stewed grass carp in sauce
1
One grass carp, remove the head (I used the fish head to make soup, you can check it out in my previous recipe).
2
Cut the fish in half from the middle and chop it vertically into pieces. Shred ginger and chop green onions.
3
The purpose of this cut is to have the right flower shape when placed on the plate, which is also conducive to the flavor of the fish. Because the grass carp meat is easy to loosen when cooked, it is cut with the support of the fish's backbone, making it convenient to pick up the fish when frying or steaming.
4
Put the processed fish meat into a bowl, add tea oil, salt, shredded ginger, chopped pepper, bean drum, and water. When cooking, just put in an electric pressure cooker and steam it with the rice.
5
Pour the eggs into a bowl, add a little salt and stir evenly to form a paste. Wrap the fish pieces used to make stewed grass carp in the egg paste and wrap the whole body with the egg paste; shred the ginger.
6
Heat the oil in the pan, add shredded ginger and saute until fragrant and remove.
7
Add the fish pieces wrapped in egg liquid and fry until both sides are crispy and yellow. Remove and set aside.
8
Leave the oil in the pan, turn down the heat, add white sugar and stir until sugar color.
9
Add the fried fish pieces, stir fry and color evenly, add soy sauce, water and vinegar, and cook until the soup is gathered.
10
When the juice is gathered, add chopped peppers and spring onions, stir fry them, and set them on a plate (there are no spring onions at home, so I replaced them with celery leaves, which is pretty good.)