African fish, also known as silver carp, is a famous freshwater fish, and it has been loved by many people because of its delicate fleshy land and rich and colorful nutritional elements. However, if you want to make silver carp with good color and flavor, you still need to grasp certain methods. The classic methods of silver carp are braised tilapia, fried silver carp, fried silver carp in sauce, and silver carp wing pot with flowers and peppers. Here's a detailed introduction to how to cook this dish for everyone.

1. Braised tilapia

Materials: silver carp, onion, ginger, soy sauce, red pond, vinegar, salt, chicken essence and garlic

Practice: wash the fish and cross the knife (that will make it taste better). Add some oil to the pot, add onion, ginger and garlic, and stir-fry the pot for fragrance. Add fish to fry, add soy sauce, vinegar, old brown sugar, salt and water, simmer for 15 minutes, collect soup and take out the pot. Sprinkle shredded onion and pepper on the pan.

2. Pan-fried silver carp

Materials: silver carp, minced garlic, rice wine, salt and light soy sauce

Practice:

Silver carp is slaughtered and marinated with cooking wine for a while.

fry thoroughly in the oil pan.

Add some salt, light soy sauce and minced garlic to the pan and stew for another three minutes.

Third, stir-fry silver carp in sauce

Materials: 1 silver carp (about 5g), 2 teaspoons of ginger, garlic and bean paste, and a little salt

Practice:

Saute ginger slices in a hot pot;

Silver carp absorbs water with kitchen oil-absorbing paper, puts it in a pot, and fries it until golden brown;

turn it over and fry it until golden brown;

put garlic slices on the fish and add 2 teaspoons of bean paste;

add cold water less than half of the fish;

add 1 spoon of salt;

after the fire boils, turn to slow fire and stew until a small amount of juice remains;

Dish, add shredded garlic and eat while it is hot.

4. Silver Carp Wing Pot with Flowers and Peppers

Silver Carp Wing Pot with Flowers and Peppers is a kind of fish hot pot. The difference from the general fish hot pot lies in that only the position of dried abalone of silver carp is selected, which is the live meat that can move 24 hours a day. The meat quality is tightly registered and malleable, and the meat is tender without thorns. The taste is smooth but not greasy, and it contains collagen powder. Another feature of the flower pepper silver carp wing pot is the flower pepper hot pot bottom material for the fleshy land and taste of silver carp wings. The bottom material of the flower pepper hot pot is made of ancient earthen altar, pickled ginger in Zigong well, wild pepper and its 12 unique spices, and rapeseed Chili oil combined with 18 unique spices. In addition, the flower pepper, ginger and millet are added to make the whole pot thick, delicious and full of sweetness.