Chinese Food
Stir fried grass carp fillet
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Grass carp belongs to Cypriniformes, Cyprinidae, Yaluo, subfamily, grass carp. Grass carp is commonly known as grass carp, grass carp, oil grass carp, grass grass carp, white grass carp, grass carp, grass root (northeast), thick fish (Lunan), sea grass carp (South), hunzi, black herring, etc. English name - Grasscarp. Rivers and lakes inhabiting in plain areas generally prefer to live in the middle and lower layers of water and near shore areas with plenty of water and grass. Active. Swims fast. Often forages in groups. It is a typical herbivorous fish. Grass carp eat larva, algae, etc. when it is young. Grass carp also eat some meat, such as earthworm, dragonfly, etc. Winter in the deep water of a main stream or lake. During the reproductive season, the parent fish has the habit of retrogression. It has been colonized to many countries in Asia, Europe, the United States and Africa. Because of its rapid growth and wide source of feed, it is one of the four major freshwater fishes in China. Grass carp. Cyprinidae. The body is elongated, subcylindrical and more than 1m long. The body is blue and yellow. The head is wide and flat. The mouth is at the end. No need. The pharyngeal teeth are comb like. Inhabit the middle and lower layers of water
Cooking ingredients
Cooking Steps
Step1:Clean the grass carp, remove the bone and take the meat. Cut it into 0.5 slice
Step2:Add 1 egg whit
Step3:1 tbsp starc
Step4:15 ml cooking win
Step5:2G white peppe
Step6:2 g sal
Step7:Marinate for 20 minutes after graspin
Step8:Cucumber washed and slice
Step9:Pave and reserve at the botto
Step10:Fried shredded dried pepper, peeled and washed at one end of garlic, 3 grams of pepper for standb
Step11:Cut red pepper into circles, green pepper into circles, ginger into slices, scallion into sections, onion into slices, agaric foam hair, wash and cut into slices for standb
Step12:Put salad oil in the pot. A little more. Light the fire. Put the marinated fish slices one by one
Step13:Don't turn it over too fast after putting it in. Turn it over when the color changes
Step14:White mea
Step15:Take out the drained oil for standb
Step16:Put some salad oil into the po
Step17:Stir fry with ginge
Step18:Pour in peppe
Step19:Pour in garlic and stir fry to make it fragran
Step20:Add 20g Pixian bean past
Step21:Add 15g chili sauce and stir fry to produce red oi
Step22:Pour in dried shredded peppe
Step23:Stir fry for a whil
Step24:Pour all ingredient
Step25:Stir evenl
Step26:Pour in the processed fish slice
Step27:Fli
Step28:Add 15 ml of raw soy sauc
Step29:4G chicken essence can be put out of the po
Step30:Sprinkled with coriander and sesam
Step31:Finished product
Step32:Finished product
Step33:Finished product
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Step37:Finished product
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Step44:Finished product
Cooking tips:1. Use a small fire when frying the fillets, so as not to cook them outside or inside. 2. Don't stir them too hard at the end, so as to avoid breaking the fish and making delicious dishes.
