Accessories: appropriate amount of edible oil, light soy sauce, allspice powder, raw flour, cooking wine, 2 green onions, 6 slices of ginger, 2 tsps of sugar, 0.5 tsp of salt 1/3 tsp of balsamic vinegar.

Steps:

1, prepare the ingredients.

2. Wash and drain the silver carp and cut it into large pieces, the width is slightly wider than the fingers, and the onion and ginger are chopped for later use.

3. Put the onion, ginger and fish pieces into the basin, and add salt, sugar, cooking wine, spiced powder and soy sauce.

4. Marinate for 3-4 hours after kneading, which is convenient for good taste.

5. Take out the marinated fish pieces, shake off the seasonings such as onion and ginger, and put them into the raw flour plate. Both sides are evenly covered with a thin layer of raw powder. Don't throw out the oozing juice when pickling fish. It will be useful in the future.

6. Heat the pan, pour in the appropriate amount of cooking oil, and then add the fish pieces wrapped in raw powder.

7. Turn on medium heat, then slowly fry the fish pieces on both sides and turn off the heat.

8. Put the washed slices of onion and ginger and coriander heads into a casserole as a base, and put them into a gas stove for low heat.

9. After the casserole is heated, put in the freshly fried fish pieces, and then pour in the juice oozing from the pickled fish.

10, cover the fire and stew the fish quickly.

1 1. The hissing sound gradually becomes smaller, indicating that the water in the casserole has gradually dried up.

12, quickly drop a little pot vinegar around the casserole to remove the fishy smell and enhance the taste. Finally, sprinkle some coriander, and use the residual temperature to soak the taste of coriander in the fish to further enhance the taste.

13, finished product.