Silver carp is commonly called bighead carp. Clean the scale of bighead carp, gut it, wash it, wash off the black skin and gills inside the fish, control the moisture, cut into pieces, plate it, and marinate it with a little salt and cooking wine 1 hour. Then take out the pot, add a little oil, then put the bighead carp pieces in the pot and fry them slowly over medium heat (until both sides are slightly golden); After frying, dip it in wine (pour a little wine under the pot), then add water (heat the water if possible), and finally put two or three slices of ginger. Cook for about three to five minutes. Braised bighead carp is a common home-cooked dish, which tastes very good. Fish head can also be used to make soup, killing two birds with one stone. The production method is also very simple, and the seasoning should basically be available at home. You have to deal with the fat fish first, then prepare the auxiliary materials and cut them into small pieces. First, fry the fish in a pot, then add other seasonings such as ginger and garlic, and finally add some peppers according to personal needs, and then add some water to the seasoning for stewing.
First of all, the choice of main ingredients, the bigger the fish head, the better, as well as wild peppers, which can be bought in supermarkets, red and spicy sauces, sesame oil, potatoes, peppers and some other necessary materials. The method is simple. First, put the potato pieces on the bottom, put the fish head on the potatoes, and then add various seasonings, that is, cover the fish head with seasonings, which is mainly related to personal taste, and then cover it. The fire lasts 10 minutes, and then the minimum fire lasts for 20 minutes. You can't help but smell the fragrance and eat it.