Braised Grass Carp

Braised Grass Carp

by meggy dancing apple

4.6 (1)
Favorite

Difficulty

Easy

Time

15m

Serving

3

Compared with seafood feasts and family feasts in coastal areas, the most commonly eaten river fresh in the north is grass carp. The meat of grass carp is thick and delicious with few thorns. It is suitable for the elderly and children, and the price of grass carp is not expensive. Grass carp has the effects of nourishing and appetizing, protecting eyes, and moisturizing the skin. It has high protein content and low fat content. It is especially suitable for women and children in growth and development. So one stew a week for the whole family to enjoy.
The home-cooked grass carp is not difficult. It does not need to be fried, it is unhealthy to eat, and it will destroy protein. Chop the fish into pieces, fry it in a pan, and set it in shape, then add a few home-made seasonings and simmer for a while. The tender meat soup is still delicious. Put a few dried red peppers if you can eat spicy food, add more soup if you can't eat spicy food, it's also very fragrant when used to pour rice. To get rid of the smell of soil, I don't need cooking wine and white wine, but just use a handful of leaves. This leaf is more common in both the north and the south. There is a large area at the front of the house and the back of the house. I plant a few on the balcony of my house. Sometimes I use it to stew fish and make soup, sometimes I pick a few cold dishes to increase the flavor. what is it? You follow me to see.

Ingredients

Braised Grass Carp

1. Grass carp scrapes the scales, removes fishy, internal organs and the black membrane in the abdomen, and cleans it. The maw is rich in collagen and is reserved for stew together;

Braised Grass Carp recipe

2. Cut a knife at one finger under the head of the fish, and cut a cross at the tail. Take out the white fishy line in the middle. Without its interference, the fish in this pot will not be too fishy; chop the fish into small pieces, Carefully remove the fish teeth, because the fish teeth are also very fishy;

Braised Grass Carp recipe

3. Pour a little oil in the wok, fry the fish with the skin facing down. Shake the pan gently. If the fry is finished, the fish will shake. If it is not fried, use a shovel or chopsticks to touch the fish. The skin will be damaged and affect the appearance;

Braised Grass Carp recipe

4. After the fish is fried on both sides, put all the seasoning mentioned in the ingredients into the pot, pour in the right amount of soy sauce and light soy sauce, salt, and hot water; the key to get rid of fishy without cooking wine is this basil Leaves; perilla leaves have the effects of relieving cough, reducing phlegm and asthma, dispelling cold, and inhibiting bacteria. Many Japanese and Western foods use it; stewing fish with perilla leaves can effectively remove the fishy smell, and there is a smell. Special aroma

Braised Grass Carp recipe

5. Cover the lid and simmer for 15 minutes. The more fragrant the time, the more delicious the meat;

Braised Grass Carp recipe

6. When the time is up, open the lid, the smell of fish is tangy, the anthocyanins in the perilla leaves have been dissolved in the soup, and the leaves have turned green, but the fish soup tastes like perilla; you can also eat a few more mouthfuls of fish. It doesn't matter, and perilla has the effect of promoting Qi.

Braised Grass Carp recipe

Tips:

1. To remove the fishy smell more, remove the fishy lines and teeth on both sides of the fish body;
2. Perilla leaves have the effects of improving immunity, enhancing eyesight, anti-aging, etc. It is a very good natural seasoning for stewing fish to remove fishy. It can also be eaten raw with vegetables or wrapped in barbecue. It is very common in the north and south, and can also be bought in the market.

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