Main ingredients

750 grams of silver carp, 50 grams of fungus (watered)

Accessories

20 grams of ginger, 30 grams of green onions

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Garlic (white skin) 20 grams MSG 3 grams

Starch (corn) 4 grams vegetable oil 60 grams

White sugar 8 grams 5 grams salt

10 grams of soy sauce, 3 grams of pepper

15 grams of cooking wine, 8 grams of vinegar

Steps to make stewed silver carp

1. Clean up the silver carp Clean it and make criss-cross cuts on both sides of the fish body;

2. Wash the fungus;

3. Place the pot on a high fire, pour in vegetable oil, When it is 50% hot, put the fish in the pot;

4. Fry until both sides are light yellow and take it out;

5. Leave the bottom oil in the pot and add the green onion and ginger. Stir-fry the shredded and garlic slices, add cooking wine and soy sauce, add water (cover the fish body), then put the silver carp, fungus, refined salt, sugar, vinegar and pepper into the pot and bring to a boil;

6. Simmer over low heat until the fish is thoroughly stewed, add MSG, remove and place on a plate;

7. Thicken the fish with wet starch and pour it over the fish.