Exercise:
1. Wash the fish, cut off the head and tail, put it on a plate, and simply slice the fish.
2. Wash the ingredients, shred the ginger, cut the onion into sections, and cut the red pepper into small circles.
3. Add the right amount of salt, cooking wine and pepper to the fish and season evenly.
4. Spread shredded ginger on the fish, sprinkle a small amount of white vinegar, boil the water in the steamer, then take out the fish after steaming for 10 minutes, pour out a small amount of fish soup steamed in the dish, and mix it with soy sauce to make flavor juice for later use.
5. Pick up the shredded ginger in the dish or put it on a plate, sprinkle chopped green onion and a small amount of red pepper rings on the fish, pour the sauce evenly on the fish, burn a small amount of oil in the pot, and pour out the fish after heating.
Steamed silver carp head
Raw materials: 800g of silver carp head, 20g of ginger, 20g of onion15g, 25g of cooking wine, 2g of pepper, 0g of soy sauce15g, 5g of sugar, 20g of vinegar, 20g of starch (corn)10g, and 20g of rapeseed oil.
Exercise:
1. Wash silver carp head and cut into pieces.
2. Add Jiang Mo, cooking wine, pepper, sugar, soy sauce, vinegar and dried starch into the silver carp head and stir well.
3. After serving, add shredded ginger and shallots, and take them out after steaming in a cage.
4. Select shredded ginger and onion, and drizzle with hot oil.
Cooking skills:
1. The purpose of mixing dry starch is to strengthen the attachment of fragrance and moisten the fish head, but not too much, just a thin layer.
2. The purpose of vinegar is to remove fishy smell, but the dosage should not be too much. It is better to overflow the vinegar fragrance and not eat sour taste.