There are the following main cooking methods:

1.

Silver carp in tomato sauce

Ingredients:

1 section of silver carp tail (about 900g), 3 green onions, 2 slices of ginger

Accessories:

(1) 1 tablespoon wine, 1 tablespoon soy sauce, pepper A little

(2) 2 tablespoons tomato paste, 2 tablespoons soy sauce, 3 tablespoons sugar, 2 tablespoons vinegar, 1/2 teaspoon salt, 1/2 cup water, 1 tablespoon starch water, A little starch

Method:

1 Wash the fish tail, cut the fish meat from the abdomen, remove the big bones, cut the fish body with a diagonal knife, stir in ingredients (1) and Marinate 2 slices of ginger and 2 green onions (cut into sections) for 10 minutes.

2 Pat the fish tail with a layer of dry starch, fry it in hot oil until it gets brown, take it out and put it on a plate.

3 Pour out the frying oil, leave 1 tablespoon of oil to fry ingredients (2), and cut another green onion into chopped green onions. When the soup becomes thick, turn off the heat, sprinkle with chopped green onions, and pour it on the fish tail. become.

Points to note:

1. When cutting fish, the knife should be slanted and the blade should be deep. The cut fish should be hung upside down and then glued with starch, so that the fried fish will have a three-dimensional effect. .

2. After sticking the dry powder, stay for a while to make the starch adhere firmly before frying so that it will not fall off. Shake off the excess powder before putting it into the pot to avoid sticking to the bottom of the pot

2.

Lychee Silver Carp Balls

"Lychee Silver Carp Balls" are made from fish tails. Peel the fresh silver carp tails and chop the bones into coarse fillings. , add appropriate amount of fat meat, water chestnut grains, starch, egg liquid, monosodium glutamate, clam essence, cooking wine and other seasonings, squeeze into 2.5 cm balls, pat on the starch, drag in the egg liquid, roll in chili seeds, hot fry until golden brown. When eaten with a plate of salt and pepper and chili sauce, it looks like a lychee, burnt on the outside and tender on the inside, spicy and delicious. It is even better if the fried lychee silver carp balls are topped with lychee-flavored gravy. What should be particularly pointed out here is that the chili seeds used in this dish are the seeds of dried chili peppers that are discarded by people, which is unique.

3.

Braised silver carp with garlic

Ingredients: 500g silver carp, 50g garlic, 500g vegetable oil (75g consumption), pickled chili pepper 3 sticks, 5g sugar, 2g vinegar, 15g salt, 5g red oil, 10g minced ginger, 10g chopped green onion, 10g soy sauce, 2g cooking wine, 2g MSG, 200g fresh soup, 5g water bean powder .

Method (1) Wash and cut the silver carp into 4 pieces and apply salt to taste. Remove the seeds from the soaked peppers.

(2) Put the wok on a high fire, add oil and heat until it is seven-cooked, add garlic and lightly fry until brown, take it out, then put in the fish pieces, fry it for a while and take it out.

(3) Leave 50 grams of oil in the pot, add garlic, pickled peppers, and ginger and stir-fry until fragrant. Add fish pieces and broth, sugar, soy sauce, and cooking wine, and switch to low heat to cook until the garlic is cooked. , shovel the fish into a plate, put vinegar, monosodium glutamate, chopped green onion in the pot, thicken with water soybean flour, pour red oil on it, and pour it on the fish.

Features: The meat of this dish is tender and fresh, and the garlic flavor is delicious

4.

How to make green pepper silver carp.

Method: The fresh silver carp is steamed (when steaming, the body of the silver carp must be cut many times, just like the usual fish, so that the green pepper can penetrate into all parts of the fish), and then placed on a plate, preferably On a long, grass-green ceramic plate, place the fish upright, preferably in a curved "S" shape, and then pour the prepared chili pepper on the fish. Then you will see a plate of monsters covered with red and green chili peppers. When you eat it, there is only the fragrance of the chili peppers. The aroma is fragrant and stretches three feet!

How to make PS green peppers: Chop fresh (must be fresh!) green peppers and red peppers (one-sixth of the length of the little finger, one-third is also acceptable) and put them in the oil pan Fry it inside, but don't fry it for too long, so as not to overcook the peppers and lose their fragrant flavor. In these few minutes, you need to add soy sauce

(for color and flavor), Sichuan peppercorns (also known as Sichuan peppercorns in Mandarin, one by one, for flavor), MSG ( Seasoning, but don’t add too much, you will become a fool if you eat too much), and it seems that you also need to add starch (this will have viscosity and appetite)