Slice a catty and a half of silver carp, add appropriate amount of salt, three spoonfuls of cooking wine and two spoonfuls of starch, and grab the taste evenly. Two spoonfuls of watercress, twelve minced red peppers, one spoonful of pepper powder, one small piece of ginger, four cloves of garlic, four onions, six leaves of agastache rugosa (also called fish coriander), one spoonful of soy sauce, one spoonful of vinegar, one spoonful of sugar and a proper amount of monosodium glutamate.
working methods
Slaughter and clean silver carp, remove the fish, obliquely cut into pieces with a thickness of about 0.2 cm, then put them in a bowl and mix well with salt, cooking wine and water starch; Cut the fish head and bones into pieces; Peel and wash ginger and garlic, and cut into minced ginger and garlic; Wash green bamboo shoots and cut into pieces; Wash shallots and cut them into chopped green onions. Put the pan on the fire, put the oil to 40% heat, add the fish fillets, slide them open, and take out when the oil is white.
Drain the oil.
Leave about one and a half oil in the pot, add watercress, soak spicy, ginger and garlic and stir-fry until cherry red.
Add about half a catty of water, seasoning, fish fillets, soy sauce, salt, vinegar, sugar and pepper powder, and bring to a boil. Turn down the heat and cook slowly.
When the fish is cooked and the soup is thick, add monosodium glutamate, chopped green onion and Pogostemon leaves, shovel evenly and serve.
Question 2: How many ways can a big silver carp be divided into? Fish head with double peppers.
Ingredients: fish head 1, chopped pepper 1, millet pepper 1, ginger, chives, salt, black pepper and chicken essence.
Exercise:
1. Wash the fish head and marinate it with salt and pepper and cooking oil chicken essence 10 minute; Onion, ginger and garlic are mixed with two kinds of peppers respectively.
2. Sprinkle two kinds of peppers on the fish head. Don't use the juice from the head of pickled fish. Steam in boiling water for 8 minutes and stew for 3-5 minutes.
3. Put the oil in the pot, heat it until it smokes, cool it for three seconds, and pour it on the fish head.
Koushui fish
Ingredients: 1 silver carp, 2 tablespoons of starch, about half a dozen fried peanuts, 2 tablespoons of cooked white sesame seeds, 1 piece of ginger, 1 garlic, 5 chives, 2 tablespoons of lobster sauce, 3 tablespoons of cooking wine, 2 tablespoons of soy sauce, 1 tablespoon of vinegar, 1 tablespoon of sugar, 1 or 2 red peppers, 2 tablespoons of pepper oil, appropriate amounts of salt and monosodium glutamate, and 1 sesame oil.
Exercise:
1. Wash the fish and cut into pieces, marinate with salt and cooking wine for a few minutes, then add water and starch and mix well. Chop the fried peanuts, chop the lobster sauce, and mince the onion, garlic and ginger.
2. Heat the oil in the pan to 60% heat, then pour in the lobster sauce, Jiang Mo and minced garlic and stir-fry until fragrant.
3. Put salt, monosodium glutamate, sugar, soy sauce, vinegar, fried ginger, garlic, lobster sauce, red pepper, pepper oil, sesame oil and fried peanuts into a large bowl and mix well to form a sauce.
4. Oil the pan and heat it to 40%. Add fish fillets and stir-fry until cooked.
5. Take out the drained oil and put it in a bowl.
6. Sprinkle with sauce, then sprinkle with cooked sesame seeds and chopped onions.
7. Stir well.
Hotpot fish
Ingredients: silver carp (2000g), chafing dish bottom material 300g, Pixian watercress 200g, pickled pepper powder 250g, pickled pepper ginger150g, dried Chili festival15g, fermented soybean powder 35g, diced ginger 30g, pickled cabbage/kloc-0.
Exercise:
1. After slaughter, wash the fish, remove the two meats, remove the abdominal spines, and cut it into tile-shaped chunks with a thickness of about 2 cm by oblique knife method; Chop the fish bones into large pieces, chop the fish heads into 4-6 pieces, add a little salt and white wine to marinate for a few minutes, rinse off the bloody mucus on the fish pieces with clear water, and then stick the fine bean powder evenly. Slice sauerkraut and cut onion into 6 cm sections.
2. Put the pot on the fire, pour in the oil and heat it to 60%. Stir-fry garlic slices and peppers first, then stir-fry Pixian watercress, pickled peppers, pickled ginger, lobster sauce and ginger, and then put fish bones and fillets into the pot respectively; After the surface of fish fillets is solidified, add 1500g clean water, then add cooking wine, chafing dish bottom material, dried chili festival, chicken essence, monosodium glutamate, refined salt, white sugar, onion festival and other seasonings, pour into chafing dish basin, and finally sprinkle with crispy soybeans to serve. The fish is soaked in a dry oil plate. The dry oil dish is made of dried Chili noodles, cooked white sesame seeds, crispy flower kernels, monosodium glutamate, chopped green onion, coriander powder and hot pot soup.
Question 3: How to make a big silver carp weighing more than ten kilograms delicious? condiments
Silver carp 4000 grams
condiments
Coriander 1 root
4 dried peppers
One end of cluster
2 slices of ginger
Beer 1 can
Proper amount of sugar
Appropriate amount of white vinegar
1 Scrape fish scales and clear internal organs and gills!
Onions, parsley segments, dried red peppers!
3. Cut the fish into pieces and make two cuts in the fish.
4 put oil in the pot and fry the fish! Fry on both sides until golden brown!
5. Add clear water until the fish is uncovered, then add half a bottle of beer, onion, dried red pepper and ginger, and simmer for about half an hour.
6 finally, collect the fire juice, put it in the pot and sprinkle with coriander! Eat!
Question 4: How to cook stewed silver carp at home? Silver carp is also called chubby head fish, bighead carp and herring. It looks like a silver carp. Side flat. The head is large and wide, and the length is about 1/3 of the body length. The mouth is also very wide and slightly upturned. Low eye position. The gill hole is large and the gill cover is developed. The scales are thin and dense. The back is black and the side is dark brown with black or yellow spots. The abdomen is gray. Fins are light gray. From the base of the ventral fin to * * *, there is a horny ventral margin. The pectoral fin is longer, and its posterior margin exceeds the base of the pelvic fin.
Stewed silver carp raw materials: silver carp (silver carp), onion, ginger, garlic, coriander, cooking wine, vinegar, salt and pepper.
Stewed silver carp:
1, fish treatment: Wash silver carp, cut it into pieces, put it in a pot, add onion, ginger and cooking wine, and marinate it with appropriate amount of salt for about 15 minutes to effectively remove the fishy smell.
2. Heat the oil in the pot to 80% heat, add garlic slices, shredded ginger and appropriate amount of pepper and stir fry. Put the fish pieces in, add salt, cooking wine, vinegar and water in turn, and simmer on low heat. As the saying goes, "a thousand tofu rolls a million fish rolls." Add coriander and shredded onion before cooking, the fish is mellow and the fish soup is rich.
Question 5: Silver carp has complete methods, so how to make good food for silver carp.
250g of silver carp tail, 300g of yam, 20g of fresh perilla leaf, 5g of ginger15g, 3/4 teaspoon of salt, 2 teaspoons of cooking wine, 4 teaspoons of pepper14, and 4 teaspoons of monosodium glutamate14.
working methods
1. Wash fishtail and yam, and slice ginger.
2. Wash the perilla leaves.
3. Peel and cut the yam.
4. Add a little oil to the pot and fry the fish tail until both sides are slightly yellow.
5. Add enough boiling water, ginger, cooking wine and salt to the pot.
6. Cook 10 minutes.
7. Add yam slices and cook for 15 minutes.
8. Finally, add perilla leaves and cook for 2 minutes. Add pepper and monosodium glutamate and mix well.
Question 6: How to make delicious silver carp and home-cooked materials for stewed silver carp?
condiments
4000g bighead carp
condiment
verdant
0.5 tree
energy
2 tablets
Red pepper
4 pieces
coriander
1 root
beer
1 Yes
refined sugar
Proper amount
white vinegar
Proper amount
The practice of stewing silver carp at home
1. Scrape fish scales and clear internal organs and gills!
2. Onions, parsley segments and dried red peppers!
3. Cut the fish into pieces and make two cuts on the fish (it tastes good when stewed)!
4. Put oil in the pan and fry the fish! Fry on both sides until golden brown!
5. Add clear water until the fish is uncovered, then add half a bottle of beer, onion, dried red pepper and ginger, and simmer for about half an hour.
6. Finally, collect the fire juice, put it in the pot and sprinkle with coriander!
Question 7: How to make the head of silver carp delicious? If it is too big, cut it in half and steam the fish head with chopped pepper. Put the washed fish head on a plate with chopped pepper (no salt if the mouth is not heavy), onion ginger and cooking wine. Boil the water in the pot and steam in a fish dish for 15 to 18 minutes.
Make noodle soup with silver carp and fish head. Stir-fry the fish head slightly, add appropriate amount of boiling water, and cook ginger, cooking wine and salt. About 25 minutes, then add the vermicelli cut into diamonds, cook for another 5 minutes, and then add pepper and chopped green onion. If you like spicy food, you can put some Chili sauce.
Both of them are fine.
Question 8: How to make the head of silver carp delicious? The best way to eat the head of silver carp is to use chopped pepper as the head.
Use chopped pepper, millet pepper, red pepper, red pepper.
Steam over high fire,
You'd better marinate the fish head first.
It will taste better with some fresh pepper.
Question 9: How to make a good video of the common practices of silver carp? 1. Raw material: silver carp.
Accessories: vegetable oil, salt, onion ginger, spicy peel, pepper, garlic, starch, cooking wine and sugar.
2. Wash silver carp and cut into pieces
3. Wash and slice onions and ginger.
4. Marinate the fish pieces evenly with salt, cooking wine and onion ginger for 30 minutes, add a little starch and mix well.
5. Wash the spicy skin with cold water and cut into sections. Peel garlic and pat it with the back of a knife.
6. Cool the oil in the hot pot to 70% heat.
7. Fry until golden brown.
8. Oil drain hole
9. Leave the bottom oil at the bottom of the pot, add the pepper granules and spicy skin and stir-fry for fragrance.
10. Add onion, ginger and garlic and stir-fry until fragrant.
1 1. Add the fish pieces and stir well.
12. Add soy sauce
13. Stir the sugar evenly.
14. Turn off the fire, add the lid and stew for 1 min, so that the aroma of spicy skin and pepper particles can fully invade the fish pieces, which are spicy and crispy, or stew without cover.