Silver carp is also called chubby fish, bighead fish and silver carp. It looks like a silver carp. Side flat. The head is large and wide, and its length is about 1/3 of the body length. The mouth is also wide and slightly upturned. Low eye position. The branchial foramen is large and the operculum is well developed. The scales are thin and dense. The back is black and the side is dark brown with black or yellow spots. The abdomen is gray. The fins are light gray. There are horny ventral ridges from the base of the ventral fin to the anus. The pectoral fin is longer, and its posterior margin exceeds the base of the pelvic fin.

Stewed silver carp raw materials: silver carp (silver carp), onion, ginger, garlic, coriander, cooking wine, vinegar, salt and pepper.

Stewed silver carp:

1, fish treatment: silver carp is cleaned, cut into pieces, put into a pot, add onion, ginger and cooking wine, and marinate with proper amount of salt for about 15 minutes to effectively remove fishy smell.

2. Heat the oil in the pot to 80%, and fry the garlic slices, shredded ginger and appropriate amount of pepper. Put the fish pieces in, add salt, cooking wine, vinegar and water in turn, and simmer on low heat. As the saying goes, "Thousands of tofu roll and ten thousand fish roll". Add coriander and shredded onion before cooking, the fish is mellow and the fish soup is rich.