1 large silver carp head, 1g minced meat, steamed fish oil, Jiang Mo, a little soy sauce, rattan pepper oil, cooking wine, scallion festival and chopped green onion.

Practice

1. Cut the fish head in half, clean it, use a little salt, cooking wine and scallions for 15 minutes, and then remove the scallions. Set the fish head on a large plate.

2. Add the blending oil to the hot pot, stir-fry the minced meat, put it in Jiang Mo, stir-fry with a little soy sauce and color it. Shovel minced meat onto the fish head and cover it evenly, then pour steamed fish oil and rattan pepper oil.

3. Steamer: After boiling water, put the plate on it for steaming. After steaming for 1-12 minutes, you see the fish's eyes turn white and bulge out. Take it out and put chopped green onion on it. (It's not bad to sprinkle some millet pepper for decoration.)

Boil silver carp

Silver carp is sliced into half a catty. Add appropriate amount of salt, three tablespoons of cooking wine and two tablespoons of starch to catch the taste. Two tablespoons of watercress, twelve minced red peppers, one spoonful of pepper powder, a small piece of ginger, four cloves of garlic, four chopped onions, six chopped agastache leaves (also known as fish coriander), one tablespoon of soy sauce, one spoonful of vinegar, one spoonful of sugar and a proper amount of monosodium glutamate.

Practice

The silver carp is slaughtered and cleaned, and the clean fish meat is removed, obliquely sliced into pieces with a thickness of about .2 cm, then put into a bowl, and mixed with salt, cooking wine and water starch; Cut the fish head and bones into pieces; Peel and wash ginger and garlic, and cut into minced ginger and garlic; Wash green bamboo shoots and cut them into pieces; Wash shallots and cut them into chopped green onions. Put the pan on the fire, put the oil to 4% heat, add the fish fillets and slip them, and remove the oil when it is white.

drain the oil.

leave about 1/2 oil in the pan, add watercress, soak spicy, ginger and garlic and stir-fry until cherry-colored.

add about half a catty of water, add seasoning, fish fillets, soy sauce, salt, vinegar, white sugar and pepper powder, and bring to a boil, then simmer.

when the fish is cooked and the soup is thick, add monosodium glutamate, chopped green onion and agastache leaves, shovel them evenly, and serve.

Braised silver carp

Silver carp, onion, ginger, garlic, dried pepper, star anise, flour paste, cooking wine, salt, sugar and coriander

1. After the fish is cleaned, cut into pieces;

2. Dry the water on the fish;

3. Cool the oil in a hot pan. When the oil is hot, add the fish pieces and turn to low heat for frying.

4. fry on both sides and take it out;

5. Stir-fry onion, ginger, garlic, dried pepper and star anise, pour cooking wine, and put the fried fish pieces into the pot;

6. Add boiling water that is less than half of the fish, and add Sihai noodle sauce to stew over medium heat;

7. Turn over once in the middle, and add appropriate amount of salt and sugar to continue stewing;

8. When the soup is basically dried, add monosodium glutamate, chopped green onion and coriander.

Tips

1. When frying fish, be sure to wait until the oil is hot before placing the fish; Don't rush to turn over when frying, wait until the fragrance floats out and the surrounding turns yellow, otherwise it will easily stick to the pot;

2. Boiling water must be added when stewing, otherwise the fish will be tight and fishy, which will affect the taste and taste;

3. Because the fish is fried on both sides, you don't need to add too much water.

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