Fresh silver carp 750g, garlic 1 00g, pickled pepper15g, ginger rice 5g, chopped green onion15g, soy sauce15ml, cooking wine 40ml, vinegar10ml, monosodium glutamate/monosodium glutamate.

working methods

1. Choose silver carp larvae. The big ones need to be cut into 2-3 pieces from the middle, and the small ones don't need to be cut off. Remove the internal organs and wash them for later use.

2. Pickled peppers are pedicled and seeded and slaughtered into fine powder, and garlic is fried in a pot for later use.

3. Put the pan on the fire, add the oil and heat it to 80%. Take out and drain the oil when adding the silver carp fry.

4. Heat the oil pan to 60% heat, add garlic, pickled pepper and ginger and stir well. When the oil turns red and the fresh soup is boiled, put the silver carp in the pot, add sugar, soy sauce and cooking wine and boil.

5. Switch to low fire for about 5 minutes, add monosodium glutamate, and when the garlic becomes soft, gently pick it up and put it in the pot, then move the fish soup cooked in the pot to the fire, add vinegar, chopped green onion and water bean powder to make juice and pour it on the fish.