One: Steamed silver carp:

Ingredients: silver carp (1000g)

Accessories: fishbone (30g), ham (30g), mushroom (fresh) (15g), magnolia slice (30g) and cucumber (25g).

Seasoning: lard (suet) (30g), lard (refined) (30g), ginger (10g), cooking wine (75g), salt (10g), monosodium glutamate (3g), white sugar (10g) and sesame oil (75g).

Exercise:

1. Remove the gills and viscera of silver carp, divide it into two parts, scrape off the black clothes on the abdomen, and wash them for later use;

2. Slice the cooked ham, soaked magnolia slices and soaked fish bones;

3. Slice mushrooms and cucumbers;

4. Remove tendons from pork suet and cut into dices;

5. Put the washed silver carp in a big fish dish, sprinkle the diced pork and plate oil on the fish, and sprinkle ham slices, fish bones slices, mushrooms slices, magnolia slices, ginger slices, aniseed, sugar, refined salt and monosodium glutamate on the fish. Put cooking wine, lard, sesame oil and broth (400g) into a cage and steam them over high fire.

6. Pick out aniseed and ginger slices, sprinkle with cucumber slices and put them on the original plate.

Two: stewed silver carp:

Material: Silver Carp (750g)

Accessories: Auricularia auricula (water hair) (50g)

Seasoning: green onion (30g), ginger (20g), garlic (20g), salt (5g), white sugar (8g), vinegar (8g), cooking wine (15g), soy sauce (10g), pepper (3g), monosodium glutamate (3g), etc.

Exercise:

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.

Three: silver carp head in casserole:

Material: silver carp (400g)

Accessories: pork (lean meat) (150g), bamboo shoots (5g), mushrooms (3g), Chinese cabbage (300g) and vermicelli (80g).

Seasoning: green pepper (10g), green garlic (10g), soy sauce (5g), salt (15g) and pepper (3g).

Exercise:

1. Clean the head of silver carp, wash it, dry it, and fry it on both sides in an oil pan.

2. Slice lean meat, wash cabbage and cut into rectangles. Wash the mushrooms, put them in a casserole, add water, soy sauce, salt, pepper, bamboo shoots and peppers, and put them in the fish head to boil. Then simmer 1 hour.

3. Add washed and soaked vermicelli and cook for a while. The vermicelli is soft, sprinkle with green garlic and take out the pot.

Four: silver carp in tomato sauce:

Material: silver carp (500g)

Seasoning: tomato sauce (100g), vinegar (5g), sugar (5g), starch (broad bean) (5g), salt (3g), vegetable oil (40g) and wheat flour (20g).

Exercise:

1. Wash the fish and draw a "well" on the fish with a knife;

2. Apply refined salt and sprinkle with dry flour;

3. Fry the fish until golden brown, take it out and put it on a plate;

4. Stir the tomato sauce, vinegar and sugar in the pot, add water starch and thicken it, and pour it on the fried fish.

Five: fresh silver carp with scallion oil:

Ingredients: silver carp salt, cooking wine, soy sauce, chicken essence, shredded onion and ginger, pepper, ginger slices, sliced onion, shredded dried pepper, coriander leaves and sesame oil.

Exercise:

1, gut the silver carp, wash it, and tie a herringbone knife on the fish;

2. Ignition in the pot, add clean water, cook for a while, then add salt, soy sauce, chicken essence, cooking wine, pepper, ginger slices and onion slices, add silver carp and cook with low fire for 10- 15 minutes, then take it out and put it on a plate and sprinkle with salt, shredded ginger onion and shredded pepper for later use;

3. Pour oil in a pot. When the oil temperature is 80% hot, add onion and ginger slices and stir fry until fragrant. Pick up onion and ginger slices, pour the oil into the fish and sprinkle with fragrant leaves.

Tip: When cooking silver carp, pay attention to the heat, not too big.

Six: stewed silver carp with frozen tofu;

Ingredients: frozen tofu, dried silver carp head bamboo shoots, coix seed, onion, ginger salt, sugar, pepper, cooking wine.

Exercise:

1. Cut the frozen tofu into pieces, cut the onion into sections, slice the ginger, wash the fish head, put a little oil in the pot, stir-fry the onion and ginger until golden brown on both sides, cook a little cooking wine, and add dried bamboo shoots and coix seed;

2. Add appropriate amount of boiling water to the pot, add tofu, stew for 20-30 minutes, season with salt, pepper and sugar, and sprinkle with chopped green onion.

Seven: Braised silver carp:

Ingredients: 500g silver carp, cut into pieces. Add a spoonful of rice wine, monosodium glutamate and salt, and pickle ginger for 20 minutes.

Exercise:

Dip the pickled silver carp pieces in egg white or sweet potato powder, add 5-7 oils to the pot, and when the heat is 70%, fry the silver carp pieces in the pot until golden brown. Then use Jiang Mo and garlic oil frying pan. You can also add a tomato (diced), monosodium glutamate and salt. When the taste comes out, add the fried fish pieces. Sprinkle some Chili powder when you start the pot.

Eight: Scallop fish brain soup:

Material: silver carp (500g)

Accessories: scallop (50g) chicken breast (50g) winter bamboo shoots (50g) Jinhua ham (15g) egg white (80g) coriander (15g).

Seasoning: onion (5g), ginger (4g), yellow wine (30g), salt (3g), monosodium glutamate (3g), pepper (1g), lard (refined) (25g), vinegar (25g) and starch (pea) (30g).

Exercise:

1. Split the fish heads in pairs, put 1 root onion, 2 slices of ginger and 15g Shaoxing wine in a cage, steam for about 15 minutes, remove the bones, and don't make the fish very broken. Use it with soup for later use; Chicken breast and diced winter bamboo shoots; Sliced ham; Wash coriander and cut into powder.

2. Cut the chicken breast and bamboo shoots into thin diced nails, size the diced chicken with a little egg white and starch, and blanch it with boiling water until cooked.

3. Put the oil in the pan, slice the onion (cut into sections) and ginger (sliced) with a wok, cook wine, add 500g of boiling water, bring to a boil, take out the sliced onion and ginger, add diced chicken and bamboo shoots, adjust the taste, pour the fish brain and egg white, take out the pan and put it in the pan, sprinkle with dried Beth and shredded bamboo shoots.