Braised Grass Carp is a renowned Han Chinese dish from Sichuan Province, classified as a home-style dish within Sichuan cuisine. Characterized by its spicy, refreshing flavor and vibrant color, it is particularly suitable for those who are physically weak or lack appetite. The tender yet non-greasy flesh of grass carp helps stimulate appetite and nourish the body.Heat oil in a wok until moderately hot. Add the fish and fry both sides until golden brown; remove. Add Sichuan peppercorns and dried chili peppers to the oil and fry until fragrant. Add scallions, ginger, and garlic along with the fish and stir-fry until aromatic. Pour in a small bowl of water. Bring to a boil, then cover and simmer over low heat. When the liquid is nearly evaporated, add garlic shoots and chicken bouillon powder. Stir-fry until well combined, then serve.
Main Ingredients: Grass Carp
Supporting Ingredients: Pork tenderloin, shiitake mushrooms
Seasonings: Scallions, ginger, garlic, salt, sugar, cooking wine, pepper powder, light soy sauce, cornstarch slurry, sesame oil, cooking oil
Method 1:
1.Gut and clean the grass carp. Score the fish body in a grid pattern. Coat with salt and marinate briefly. Finely chop scallions, ginger, and garlic. Slice mushrooms into strips. Shred pork tenderloin.
2. Heat a wok over high heat with ample oil. When oil reaches 60% heat, add whole fish and fry until golden brown on both sides. Remove and drain excess oil.
3. Retain residual oil in the wok over heat. Stir-fry minced scallions, ginger, garlic, shredded mushrooms, and pork strips. Add salt, chicken bouillon, sugar, carp, light soy sauce, pepper, and sesame oil. Simmer briefly, then thicken with a light starch slurry before serving.
Characteristics: Vibrant color and rich flavor.
Braised Grass Carp is a renowned Han Chinese dish from Sichuan Province, classified as a home-style dish within Sichuan cuisine. It is characterized by its spicy, refreshing flavor and vibrant color.For those who are physically weak or lack appetite...
Method 2 Ingredients: 10 pieces of cured grass carp, 4 dried chili peppers, 10 Sichuan peppercorns, scallions, ginger, garlic, soy sauce, a pinch of chicken bouillon, 1 small bunch of garlic chives. Method:
1. Heat sufficient oil in a wok until 70-80% hot. Add the fish and fry both sides until golden brown. Remove and set aside.
2.Add Sichuan peppercorns and dried chili peppers to fry until fragrant. Add scallions, ginger, garlic, and fish to stir-fry together. Once aromatic, add a small bowl of water. 3. Bring to a boil, then cover and simmer over low heat. 4. When the broth is nearly reduced, add garlic chives and chicken bouillon powder. Stir-fry until well combined, then serve.Nutritional Analysis: 1. Grass carp is rich in unsaturated fatty acids, beneficial for blood circulation, making it an excellent food choice for cardiovascular patients. 2. Grass carp contains abundant selenium, which, when consumed regularly, offers anti-aging and skin-nourishing benefits, and also has certain preventive effects against tumors. For those who are physically weak or have poor appetite, grass carp meat is tender without being greasy, helping to stimulate appetite and provide nourishment.Grass carp belongs to the genus Ctenopharyngodon within the subfamily Ctenopharyngodontinae of the family Cyprinidae. Common names include: grass carp, oil carp, white grass carp, grass root (Northeast China), thick-bodied fish (Southern Shandong), sea grass carp (Southern China), mixed fish, and black grass carp. English name: Grasscarp.
It inhabits rivers, lakes, and reservoirs in plains regions, typically residing in the middle to lower water layers and near-shore areas rich in aquatic vegetation. Active and swift swimmers, they often forage in schools. As a classic herbivorous fish, juvenile grass carp consume larvae and algae, while adults also eat some animal matter like earthworms and dragonflies.They overwinter in deep waters of main rivers or lakes. During the reproductive season, adult fish exhibit anadromous migration. They have been introduced to numerous countries across Asia, Europe, America, and Africa. Due to their rapid growth and adaptability to diverse feed sources, they are one of the Four Major Carp species in Chinese freshwater aquaculture.
Grass carp, Cyprinidae. Body elongated, subcylindrical, exceeding 1m in length. Body bluish-yellow.Head broad and flat, mouth terminal, without barbels. Pharyngeal teeth comb-like. Inhabits middle to lower water layers, feeding on aquatic plants. Matures at 3-4 years, spawns in upper river reaches, and is amenable to artificial breeding. Grows rapidly, with maximum individuals reaching approximately 30kg. A primary freshwater aquaculture species in China. Distributed throughout major Chinese river systems, prized for its delicious flesh, though its gallbladder is toxic.