Grass carp to go fishy, don't just put ginger and cooking wine, the trick of selling fish brother, the fish meat is tender and has no fishy smell

Today I will share with you a braised grass carp, there is no fishy smell at all, the fish is tender and delicious, and children especially like to eat it.

Ingredients: 1 grass carp, 1 can of beer, 2 eggs, 1 small piece of ginger, 3 spicy millet, 3 garlic cloves, 2 spoons of starch, appropriate amount of chopped green onion, appropriate amount of salt, appropriate amount of cooking wine, appropriate amount of balsamic vinegar, appropriate amount of light soy sauce, appropriate amount of dark soy sauce

First: first bleed the grass carp, cut it from the middle of the fish belly, remove the internal organs, then scrape off the fish scales with a knife, scratch a knife at the 2 cm place behind the gills and the tail of the fish, gently pat the back of the fish with your hands, at this time you can see a small white spot at the fish bone, gently pull out the white fishy line, scrape the black membrane of the fish belly with a knife, after processing, rinse it with running water, and cut it into small pieces for later use.

Second, drain the fish pieces, put them on a plate, add 1 tablespoon of light soy sauce, 1 tablespoon of dark soy sauce, 1 tablespoon of salt, and 2 tablespoons of cooking wine to remove the fish, mix evenly with your hands to coat each piece of fish with sauce, and marinate for 15 minutes.

Third, when it is time to marinate the fish, let's cut a little ginger

Fourth, 3 millet spicy circles, there are children at home who can't eat spicy, you can not put chili peppers, I personally think that boiling fish with some chili peppers is more flavorful, and putting some chili peppers can also suppress the fishy smell.

Fifth, 3 garlic cloves, minced garlic

Sixth, knock 2 eggs into the plate and stir them with chopsticks for later use.

Seventh, put 2 tablespoons of starch into the marinated fish pieces, marinate them for the second time, add starch, and make the fish more tender.

Eighth, the marinated fish pieces are coated with a layer of egg liquid, which is wrapped in egg liquid so that it does not stick to the pan when frying the fish.

Ninth, put the fish meat into the oil pan to fry, do not turn when you first enter the pan, and wait until it is set and then flip, so that the fried fish is complete and not fragile.

10. Fry both sides until golden brown and set aside.

Eleventh, another pot, add ginger, garlic and millet spicy and fragrant, add 1 spoon of bean paste, fry out the red oil, pour in an appropriate amount of beer, stew fish with beer, beer and fish can produce enzymatic reaction when stewing, so that the stewed fish tastes more delicious, boil over high heat, simmer over medium heat for about 10 minutes.

Twelfth, after the soup is thickened, pour in the water starch to thicken, sprinkle in chopped green onions, and then you can get out of the pot.

The grass carp that comes out of this way, the fish meat is particularly fresh and tender, there is no fishy smell at all, the sauce is fragrant, it is really enjoyable, and this dish can be regarded as a hard dish during the New Year's Festival.