In addition to radish and cabbage, I still love to eat it when it is cold, the taste is fragrant and tender, and it is delicious and does not grow meat

Fish homonym "yu", there is a meaning of surplus every year, so it is an indispensable dish at the banquet, Chinese New Year's Eve dinner is even less, remember when I was a child, every year on the day before the New Year, my mother had to prepare a big fish with a head and tail, and steamed the whole fish, but there was no taste at all, Chinese New Year's Eve dinner a table of delicious dishes, we would not eat fish, when we grew up, my mother told us that this fish was not used to eat, it was placed from Chinese New Year's Eve to the first day of the new year, which means that the new year has a surplus meaning.

Today I will share with you a new method of grass carp, which is more flavorful than steaming, friends who like to eat fish can give it a try, the meat is tender and delicious, and the method is very simple, let's take a look at its practice!

Ingredients: grass carp, green onion, ginger, garlic, millet spicy

Ingredients: cooking oil, bean paste, light soy sauce, dark soy sauce, chicken essence, sugar

Process:

1. Handle the grass carp you bought, cut it into pieces and add an appropriate amount of green onion, ginger, cooking wine, and light soy sauce.

2. Grab and mix the fish pieces evenly and marinate for half an hour.

3. Heat the oil in the pan, put the fish pieces in the hot oil, fry until golden brown on all sides, and remove for later use.

4. Leave some base oil in the pot, add the chopped ginger, garlic, and a spoonful of bean paste and stir-fry the red oil.

5. Pour in half a bowl of water and bring to a boil.

6. Pour in the fried fish pieces and cook for about 3 minutes, then pour in the cooking wine prepared in advance (two spoons of light soy sauce, one spoon of dark soy sauce, half a spoon of chicken essence, half a spoon of sugar, and an appropriate amount of water).

8. Sprinkle the spicy millet and green onion over high heat to reduce the juice, and the fragrant and rice-serving grass carp is ready!