The method of marinating and cooking grass carp

Health benefits

Pepper powder: nourishes blood, protects teeth, and protects bones

White sugar: low protein

Ingredients and materials

A small grass fish weighs around 1000 grams

5 local autumn peppers

3 grams of dried chili peppers

3 grams of dried ginger

5 grams of garlic cloves

Salad oil 25ml

6 grams of salt

3 grams of monosodium glutamate

3 grams of pepper powder

400ml of water

Old draw 5 milliliters

5 grams of white sugar

8 milliliters of aged vinegar

The method of marinating and cooking grass carp

1. Prepare the grass carp and marinate it with salt for one day in advance. Seal it with plastic wrap and refrigerate it in the refrigerator

2. Cut the fish fillet, dry ginger, dried chili, garlic cloves, and autumn pepper

3. Heat up the wok and add cold oil. Add dried ginger, garlic cloves, and dried chili and stir fry briefly

4. Fry grass carp over low heat until both sides turn yellow

5. Pour in water and bring to a boil over medium heat

6. Add salt, monosodium glutamate, pepper, white sugar, and dark soy sauce to the autumn pepper

7. Increase the heat to collect the juice, and pour in vinegar before cooking

8. Plate and remove unwanted dried ginger and chili peppers

Tips

The change in temperature ensures the freshness and tenderness of the fish meat

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