The ingredients are as follows: silver carp 1 piece, ginger 1 piece, 5 cloves of garlic, 20g of lobster sauce, coriander 1 root, proper amount of salt, light soy sauce 1 spoon, oyster sauce 1 spoon and light soy sauce/kloc.

The specific method is as follows: pat ginger flat and chop garlic flat and chop lobster sauce slightly, clean silver carp, chop it into small pieces, put it into a soup basin, add a few pieces of ginger, add 1 tablespoon cooking wine, add 1 tablespoon salt, and then grab it evenly and marinate it for later use! Then heat the pan, add oil to heat it, put the silver carp piece by piece in the pan, fry until the surface of the silver carp is brown, and take it out for later use! Leave the bottom oil in the pan, add Jiang Mo, minced garlic, fermented soybean and stir-fry until fragrant. After stir-frying, pour in 3 bowls of boiling water, add 1 tbsp of soy sauce, add 1 tbsp of salt, add 1 tbsp of oyster sauce, add 1 tbsp of soy sauce, and then boil over high fire.

Practice 2: Stewed silver carp

The ingredients are as follows: silver carp 1 strip, salt 1 teaspoon, vinegar 1 spoon, onion 1 root, ginger 1 piece, 5 cloves of garlic, pepper 1 grab, and cooking wine/kloc.

The specific methods are as follows: silver carp is cleaned, cut into pieces, put into a pot, add onion, ginger and cooking wine, marinate with appropriate amount of salt for about 15 minutes, effectively remove fishy smell, put oil in the pot until the heat is 80%, stir fry garlic slices, shredded ginger and appropriate amount of pepper, put the fish pieces into the pot, add salt, cooking wine, vinegar and water in turn, and simmer for 30 minutes after the fire is turned on.