1, after the fish is washed, cut into pieces;

2. Dry the water off the fish;

3. Cool the oil in the hot pot. When the oil is hot, add the fish pieces and fry them on low heat.

4. Take out after frying on both sides;

5, onion, ginger, garlic, dried pepper, star anise saute, pour cooking wine, put the fried fish pieces into the pot;

6. Add the boiling water of less than half of the fish, and add the four seas noodle sauce to stew;

7. Turn once in the middle, add appropriate amount of salt and sugar to continue stewing;

8. When the soup is basically dry, add monosodium glutamate, chopped green onion and coriander.

Chopped pepper silver carp head;

1. Prepare chopped pepper sauce in advance: remove the pedicels of peppers, wash them, and dry the water with kitchen paper.

2. Chop pepper, ginger 10g, garlic 10g, put them into a container, add 3g of salt, 5g of lobster sauce and 3g of sugar and mix well.

3. Put the mixed chopped pepper into a glass bottle, add two layers of plastic wrap to the bottle mouth and cover tightly. You can eat it after about 7 days.

4. Clean the fish head, divide it in two with a knife and connect the back of the fish head.

5. Take half a basin of clean water, add white vinegar and refined salt, and soak the fish in the basin to remove the fishy smell.

6. Take out the fish head, coat the cut surface with oyster sauce, and evenly sprinkle with monosodium glutamate, starch, refined salt, cooking wine and sugar.

7. Put the fish head upside down on the plate, coat it with chopped pepper sauce, put onion, ginger and garlic under it, and steam for 20 minutes.

7. Take out the steaming tray, sprinkle minced chives on the fish head and pour in hot oil.

Boiled silver carp:

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.

Stewed silver carp:

1. Clean the silver carp and draw a cross knife on both sides of the fish;

2. Wash the agaric fungus;

3. Put the pot on the fire, pour in the vegetable oil, and put the fish into the pot when it is 50% hot;

4. Take it out when it is fried to light yellow on both sides;

5. Leave the bottom oil in the pot, stir-fry onion, shredded ginger and garlic slices, cook cooking wine and soy sauce, add water (without fish), and then put silver carp, fungus, refined salt, sugar, vinegar and pepper into the pot to boil;

6. Stew slowly until the fish is stewed thoroughly, add monosodium glutamate, remove and plate;

7. thicken with wet starch and pour it on the fish.

Silver carp head tofu soup

1. Wash the fish head, split it in the middle and chop it into several large pieces for use.

2. Heat the wok over high fire, add oil to heat it, and add ginger slices and onion segments.

3. Fry the fish head pieces in the pot for 3 minutes. When the surface turns slightly yellow, add soup or water and bring to a boil.

4. Cover the pot and stew 15 minutes.

5. After the soup is boiled to milky white, add salt, add tender tofu, sprinkle a little white pepper and continue to stew for 5 minutes.

6. Sprinkle chopped green onion before cooking.

Fried silver carp

1. Use special kitchen paper to absorb the water from the fish, and marinate it with cooking wine, salt and pepper for ten minutes in advance;

2. Mix half a bowl of juice with soy sauce, soy sauce, sugar, vinegar, oyster sauce and raw flour.

3. Coat the fish with wet starch;

4. Add oil to the pot. After the oil is hot, fry the fish section on both sides with medium fire until it is slightly yellow;

5. Pour in the prepared juice and cover it for 2 minutes;

6, the fire can collect juice.

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