In autumn, don't be soft when you encounter grass carp, 6 yuan a catty, nutritious, stewed the best

The grass carp in autumn is particularly fatty, the meat is tender and delicious, no matter how to make it is very delicious, the grass carp has the effect of warming the stomach and neutralizing, flattening the liver yang, dispelling wind, benefiting the intestines and brightening the eyes, and it is the health food that replenishes the deficiency in the warmth. For people who are thin and have a loss of appetite, grass carp meat is tender but not greasy, and can be appetizing and nourishing.

【Required Documents】

About 3 catties of grass carp, 4 dried chili peppers, a little Sichuan pepper, three green onions, 4 cloves of garlic, 30 grams of ginger, an appropriate amount of bamboo shoots, 4 shiitake mushrooms, 2 green Hangzhou peppers, 2 millet spicy, 50 grams of pork, 40 grams of chili sauce, an appropriate amount of oyster sauce, 5 grams of cooking wine, 3 grams of salt, 10 grams of light soy sauce, a little chicken essence, a little sugar, a little dark soy sauce, a little vinegar.

【Steps】

1. Clean the grass carp, usually the boss will help clean it up at the stall. Remove the fins, cut the circle from the back, don't cut it, and if you don't know how to operate, you can ask the stall owner to do it.

2. Dice dried chili peppers, green onions, garlic, ginger, bamboo shoots, mushrooms, green and Hangzhou peppers, millet spicy rings, pork and pork into cubes.

3. Pour a little more oil into the pot, when the oil temperature is 7 hot, put the grass carp, the grass carp is rolled into a circle, do not move it at this time, fry it first until it is set. While frying, pour hot oil over the fish and let it heat evenly.

3. Fry until both sides become golden brown, about 4 minutes, remove and control the oil.

4. Remove from the pot, pour some oil, first stir-fry the diced pork, stir-fry until fragrant, then add pepper, dried chili, green onion, garlic, ginger, bamboo shoots, and shiitake mushrooms to fry the fragrance, then add chili sauce to fry the red oil, and then add some oyster sauce and stir-fry evenly. Finally, pour in the water that can be submerged with grass carp.

5. Add the grass carp, add cooking wine, light soy sauce, salt, chicken essence, sugar to taste, add some dark soy sauce to adjust the color, and a little aged vinegar to remove the smell and increase the flavor. After the water boils, cover the pot, change the heat to medium, and simmer for about 8 minutes. During the stewing process, the soup is poured over the fish to make it more flavorful.

6. When the time is up, turn on the high heat to reduce the juice, then sprinkle the green Hangzhou pepper and millet spicy and cook for another two minutes.

Tips:

1. The grass carp is placed in a circle and then fried, and it will not fall apart when it is finalized, and it looks very beautiful.

2. If you don't like too spicy, reduce those with a spicy taste.

3. There is a layer of black substance on the inner wall of the belly of the grass carp, these things should be cleaned and scraped clean, otherwise it will be bitter to eat.