How to Make Ice Sugar Grass Carp Blocks

How to Make Sweet and Sour Grass Carp Grass carp in chunks tastes good? Actually, the process of making sweet and sour grass carp is not complicated; you just need to follow the steps below according to this recipe.recipe Prepare the ingredients and tools needed for sweet and sour grass carp. Follow the steps one by one, and you will definitely learn how to make it and create your own delicious dish!

Sweet and Sour Grass Carp Ingredients Introduction

Main Ingredients:

Grass carp (1700 grams)

Side Ingredients:

Cooking oil (600 grams) Salt ( ) Sugar (40 grams)Ginger(a piece) Green onion whites ( ) Cooking wine (one spoon)Soysauce(a big spoon)Soy sauce(one spoon)Chicken essence(a little bit)

Steps to Make Sweet and Sour Grass Carp:

1. Clean the grass carp, remove head and tail, drain the water.

2. Cut the fish into large chunks and put them in a stainless steel bowl.

3. Slice the ginger and chop the green onion whites.

4. Put the ginger slices and chopped green onions in with the fish.

5. Add one spoon of cooking wine.

6. Add a big spoonful of soy sauce (the amount of soy sauce should be based on how well-colored you want it; I didn't finish adding this spoon).

7. Stir with chopsticks to mix.

8. Add two teaspoons of salt and stir, marinate for 1 day.

9. This is the grass carp after a day of marination.

10. Heat plenty of oil in a pot; wait until it's about 80% heated (when there is a lot of white smoke rising).

11. Fry the fish chunks until they are set, then use a slotted spoon to remove them and place on a plate (do not put too many pieces at once; I fried these in four batches).

12. This is all the fried fish chunks.

13. While the oil cools down, chop some ginger.

14|Prepare the rock sugar for use.

15|Drain out all the oil from the pot and leave just a little in it; stir-fry the ginger over medium heat.

16|Add ⅓ of the fried fish chunks into the pot (keep the rest frozen), add soy sauce.

17|Pour a bowl of water.

18|Add rock sugar.

19|Cover and cook on medium heat for about ten minutes, checking the amount of broth periodically.

20|After 10 minutes, check to see that the sauce is reduced enough.

21|Slightly reduce the sauce further, add a little chicken essence if desired, then turn off the heat (the chicken essence can be omitted). This is the finished sweet and sour fish chunks.

22|Serve in a dish with some green onion threads; isn't it inviting?

2Tips:

1 Do not put too much salt when marinating the fish, as this will make it lose its freshness. Taste the broth when cooking the fish chunks, and add more salt if needed.2 Be careful when frying the fish to avoid being splashed by the oil. 3 When cooking the fish chunks, always lift the lid occasionally to check for burning at the bottom and gently stir the pieces with a spatula.4 Clean the fish thoroughly, making sure to remove the black membrane inside; it is toxic. Clean the fish by removing the black membrane inside the belly as it is toxic.