Ingredients: the first four silver carp.

Seasoning: one garlic, two onions, five slices of ginger, four tablespoons of soy sauce, one tablespoon of sugar rice vinegar, one tablespoon of starch, one tablespoon of sesame oil, one cup of water and three tablespoons of salad oil.

Exercise:

① Wash the chin of silver carp and marinate it with three tablespoons of soy sauce, sugar, rice vinegar, starch, sesame oil and water for 30 minutes.

(2) put three spoonfuls of salad oil in the dish, put the silver carp chin in the fire for 2 minutes, and then turn it over for 3 minutes.

③ Add garlic, onion, ginger and a tablespoon of soy sauce. Sprinkle a little garlic after 2 minutes of fire and mix well.

Steamed silver carp head

Material: 800g silver carp head.

Seasoning: 20g of ginger,15g of onion, 25g of cooking wine, 2g of pepper,15g of soy sauce, 5g of sugar, 20g of vinegar,10g of starch (corn) and 20g of rapeseed oil.

1. Wash the silver carp head and slaughter it into pieces;

2. Add Jiang Mo, cooking wine, pepper, sugar, soy sauce, vinegar and dried starch into the silver carp head and mix well;

3. After serving, add shredded ginger and scallion, and take them out after steaming in a cage;

4. Select shredded ginger and onion, and drizzle with hot oil.