How to make carp at home.

Generally, three types of fish are commonly found in markets, especially in inland areas, one of which is Grass carp, another is Catfish, and the third is Carp. These are the three most commonly eaten fish in our country, with grass carp being a herbivorous fish and an important ingredient for home-cooked meals. Important How to select grass carp 1. Observe the shape – fish with a deformed appearance, such as large head and small tail, curved spine, or even deformities, or with yellow and blue skin.

2. Observe the eyes – fresh fish has bulging and clear eyes; eyes that are not bulging, with wrinkled or blood-filled eyes are not fresh.

3. Smell the gills – fresh fish has red gills with transparent mucus and a salty or earthy smell; fresh fish has dark, gray-red or gray-purple gills with a foul odor.

4. Touch the body – fresh fish has transparent mucus, shiny scales that are tightly attached to the body, and are difficult to remove; the mucus on the body of fresh fish is not transparent, the scales are not shiny and are easy to remove.5. Pinch the flesh – fresh fish flesh is firm and elastic, and the indentation caused by pinching disappears immediately, with no odor; fresh fish flesh is slightly loose and the indentation caused by pinching takes longer to disappear, with a slight fishy odor.6. Observe the belly – fresh fish belly is not swollen, and the anus is white and sunken; fresh fish belly is slightly protruding. Grass carp recipes – Grass carp soup

IngredientsGrass carp, oil.

Method1. Wash and slice the grass carp;

2. Heat oil in a pan, add the grass carp and fry lightly, then turn and fry for 1 minute;3. Add warm water to cover the fish and cook over high heat;

4. When the water boils, skim off the foam;5. Simmer over medium heat until the soup thickens.

Grass carp recipes – Grass carp with chopped peppers Steamed grass carp

Ingredients

Grass carp, chopped peppers, salt, cooking wine, ginger, scallions

Method

1. Clean the grass carp, marinate with cooking wine, salt, and ginger for 15 minutes;

2. Place the marinated grass carp in a pot of boiling water and steam for 5 minutes;

3. After pouring out the remaining water from the plate, drizzle with steamed soy sauce, add chopped peppers, and steam for 3 minutes;4. Sprinkle with chopped green onions and drizzle with hot oil. Grass carp recipes – Braised grass carp

Ingredients

Grass carp, scallions, ginger, garlic, star anise,

bean sauce,vinegar, cooking wine,sugar, chicken broth, salt. Method

1. Cut the grass carp into pieces and marinate with cooking wine, vinegar, salt for about 4 hours;

2. Coat the marinated fish with a thin layer of flour and deep-fry until lightly golden;3. Heat oil in a pan and fry star anise, scallions, and ginger until fragrant; 4. Add the deep-fried fish, add water to cover halfway, and simmer, turning occasionally;5. Add old soy sauce, bean sauce, cooking wine, vinegar, chicken broth, sugar, and salt and simmer for about 20 minutes. Soy sauce.

Method steps

1. Clean the grass carp, rub with rice wine, salt, and ginger, and marinate for 15 minutes;

2. Place the marinated grass carp in a steamer, and steam for 5 minutes over high heat;

3. After draining excess water from the dish, drizzle with steaming fish soy sauce, add water, chopped chili peppers, and steam for another 3 minutes;

4. Sprinkle with chopped green onions and drizzle with a spoonful of hot oil.

Grass carp recipe – Home-style braised grass carp

Ingredients

Grass carp, green onions, ginger, garlic, star anise, old soy sauce Yellow beans Sauce Vinegar Rice wine White sugar，Chicken powder Salt.

Method steps

1. Cut the grass carp into pieces, marinate with rice wine, vinegar, and salt for about 4 hours;

2. Evenly coat the marinated fish with Flour And fry until the surface is slightly golden;

3. Pour oil into the pot, add star anise, green onions, and garlic to sauté;

4. Then add the fried fish pieces, add water to cover half of the fish, and stew, turning over halfway through;

5. When the water boils, add old soy sauce, yellow bean sauce, rice wine, vinegar, chicken powder, white sugar, and salt, and stew for about 20 minutes.