Ingredients: the first four silver carp.

Seasoning: one garlic, two onions, five slices of ginger, four spoonfuls of soy sauce, one spoonful of sugar and rice vinegar, one spoonful of starch, one spoonful of sesame oil, one cup of water and three spoonfuls of salad oil.

Exercise:

① Wash the chin of silver carp and marinate it with three tablespoons of soy sauce, sugar, rice vinegar, starch, sesame oil and water for 30 minutes.

② Put three spoonfuls of salad oil in the dish, put the silver carp chin after 2 minutes of fire, and turn over for 3 minutes after 3 minutes of fire.

③ Add garlic, onion, ginger and a tablespoon of soy sauce. Sprinkle a little garlic on the fire for 2 minutes and mix well.

Steamed silver carp head

Ingredients: 800g silver carp head.

Seasoning: 20g of ginger, 20g of onion15g, 20g of cooking wine, 2g of pepper, 5g of soy sauce15g, 5g of sugar, 20g of vinegar, 20g of starch (corn)10g, and 20g of rapeseed oil.

1. Wash the silver carp head and slaughter it into pieces;

2. Add Jiang Mo, cooking wine, pepper, sugar, soy sauce, vinegar and dried starch to the silver carp head and mix well;

3. After serving, add shredded ginger and shredded onion, steam them in a cage and take them out;

4. Select shredded ginger and onion, and drizzle with hot oil.