(1) Add 30g of rapeseed oil and 20g of lard to the pot, heat to 50%, add the prepared silver carp, fry over medium heat until the fish is slightly golden yellow, add 5g of Jiang Mo, 10g of lobster sauce 10g and 20g of yellow pepper, and stir-fry until fragrant.
(2) Pour 500g of stock into the pot, bring it to a boil, simmer for15min until half of the original stock is left in the pot, add onion and garlic leaves to collect juice, boil the garlic leaves, turn off the fire, and put it into the pot together with fish and soup.
The making process and cooking process of waxed silver carp are not very complicated. What makes once ordinary home cooking so popular is for reference only.
First of all, Hunan people like to eat bacon, and the taste of fresh silver carp is not as good as other fish, but after smoking, the fish is firm and tasty, and with the spicy taste of Hunan cuisine, it tastes better.
Secondly, the price is more affordable, because silver carp is the cheapest freshwater fish, and the wholesale market price is between 2.2-3.6 yuan per catty. The price of a cooked silver carp in a restaurant is less than that in 40 yuan, so it is more cost-effective.
Third, for our generation or the previous generation, pickled silver carp is a kind of memory, which was once the best delicious when the material was not as rich as it is today.
In short, waxing silver carp can be done all year round, and the process is relatively simple. If you have time, you might as well cook it yourself at home and then cook according to the above formula. Food is not to be missed.