Problem description:

Home cooking is simple and delicious, and it is widely used.

Analysis:

-Silver carp pot-

1 silver carp cut into sections, washed and salted. Wipe the yuba with a dry cloth, cut it into sections, fry it, take it out and put it at the bottom of the pot. Wash mushrooms, green garlic and shallots, cut into pieces, peel ginger, pat flat and chop. Remove the oil pan, fry the silver carp on both sides and pick it up, then add oil, stir-fry ginger, green garlic and onion, add a little water, pick it up and put it in the pot with yuba. Add mushrooms and fried silver carp, adjust the taste, heat the silver carp in the oven until cooked, and add cooked oil to serve.

Fish with cream ketchup—

Take the middle part of silver carp, wash it, cut it into pieces, mix well with a little yellow wine, salt, sugar, monosodium glutamate and dried starch, put a little oil in the pot, fry the fish pieces with high fire and put them on. Then shred the onion, stir-fry in the oil pan, pour a little tomato sauce, add the fish pieces, add some salt, sugar and monosodium glutamate, and simmer on low heat until the fish pieces are cooked. Put a small piece of pure cream before the pan, and the cream can be eaten after melting.

-Silver carp with watercress-

Remove impurities from gill and intestine of silver carp, clean and cut into pieces, fry in hot oil pan until yellow and white, and drain. Heat a wok, add lard, stir-fry shallots, ginger and garlic, add bean paste and stir-fry, then add soy sauce, cooking wine, sugar and rice vinegar, add fish pieces, add fresh soup, boil and simmer with slow fire until 1/3 soup remains, add monosodium glutamate and wet starch, and stir well.

-Steamed fish head with sour bamboo shoots-

Silver carp head is divided into two parts, and sour bamboo shoots are shredded; Put the fish head in a pot, smear a little soy sauce, cooking wine, salt, pepper and cornflour, put it in a flat plate, add shredded sour bamboo shoots, steam in a cage for about 8 minutes, pour in soy sauce and sesame oil, and add shredded onion, shredded ginger and shredded red pepper; When the onion is heated to 70% to 80% in the oil pan, pour it on the dish.

Pepper silver carp—

Peel and wash the whole silver carp to be processed, put it in a boiling water pot and blanch it for two minutes, take it out and drench it with cold water, and drain it for later use. After the oil is heated, put the silver carp into the pot, then stew the dried spices such as pepper, cooking wine, soy sauce, sugar and ginger slices for five minutes, and then take out the pot. The silver carp cooked in this way has a full taste and melts in the mouth. The fish in your mouth is full of persistent fragrance, slightly spicy and refreshing.

Fried fish slices with wine—

Slice the middle section of silver carp in a bowl, marinate with shredded onion and ginger, salt and monosodium glutamate for 10 minute, pick out shredded onion and ginger, and pat dry starch on the fillets one by one for later use. Beat the eggs into a bowl and mix well. When the wok is heated to 40%, put the fillets with egg liquid into the wok one by one, fry until the bottom of the fillets is hard, and then turn over and fry the other side. After frying, add a little water, monosodium glutamate, salt, shredded onion and ginger, sugar, dry the soup with low fire, cook it with white wine, and eat it when it tastes. The wine is rich, salty and smooth.

-Get rid of the earthy smell of silver carp-

Silver carp has been dormant at the bottom of the river for a winter, with reduced consumption and slow metabolism, so the meat is fresh and tender, but it is also contaminated with a little earthy smell. Remove the earthy smell of silver carp, slaughter and wash, smear the fish with a little salt flower or flour, and then wash it later; Or take a sip of wine or vinegar and spray it on the fish before washing. In this way, the cooked silver carp will never smell the soil again.