1

Buy a 4 kg mackerel in the vegetable market and let the fish seller take off his head and stomach.

Second step

Clean the tap water and dry it for later use.

Third step

Clean the fish tail and add salt evenly on the surface with a meat cutter. Let's eat next time.

Fourth step

It is emphasized that after the fish is eviscerated, there is a black film on its belly.

Step five

Ginger, garlic, garlic leaves and green pepper are washed and cut into sections for later use. Chopped peppers are also ready.

Step 6

Pour rapeseed oil into the hot pot, and fry the fish head in the pot when the oil is cooked and the oil temperature is high. Today's fish head is big enough, and lunch is only half fried.

Step 7

Fry one side, turn the other side and fry both sides until golden brown.

Step 8

Add purified water until the water is close to overflowing fish, cover the pot and cook over high heat.

Step 9

After the water is boiled, the fish soup is milky white. Add cooking wine, vinegar, ginger, garlic and pepper and continue to cook over medium heat.

Step 10

Add salt after 5 minutes, chop pepper and cook for 2 minutes, then add garlic leaves and serve. Is it simple?

Silver carp is an ancient and excellent local species, belonging to small freshwater economic fish, with long body, flat side, small head, big eyes, small mouth, bluish green back, yellowish side, silvery white belly, white and tender meat and high nutritional value.