Silver carp is cut into 2 cm thick sections.

500 grams

salt

Proper amount

Cooking wine

Proper amount

oil

2-3 spoonfuls

verdant

3 scoops

Light soy sauce

1 spoon

dark soy sauce

Half spoon

crystal sugar

1 small piece

Chinese prickly ash powder

1?o'clock

vinegar

1?o'clock

sesame oil

1?o'clock

Gordon Euryale seed powder

1?o'clock

Pixian bean paste

1 spoon

energy

Garlic slices

Chopped Chili sauce

Practice of braising silver carp fillets in soy sauce

Step 1

Wash the fish segments, add a little salt and marinate with wine for about 10 minutes.

Second step

Heat the wok with strong oil, lightly sprinkle some dry powder on the fish pieces, and put them into the wok one by one, so as not to touch the wok. Fry on both sides, add some oil, onion, ginger, garlic, sauce and soy sauce to the pot, add a bowl of boiling water and rock sugar, bring to a boil over high heat, and stew on medium heat 15-20 minutes, turning once in the middle. The juice began to thicken, drenched with vinegar, sesame oil, put on a plate and sprinkled with onion rings. It was beautiful and fragrant!