Several ways to cook silver carp

1: Steamed silver carp:

Main ingredients: silver carp (1000g)

Accessories: fish bones (30g) ham (30g) mushrooms (fresh) (15g) magnolia slices (30g) cucumber (25g)

Seasoning: lard (suet) (30g) pig Oil (refined) (30g) Ginger (10g) Cooking wine (75g) Salt (10g) MSG (3g) White sugar (10g) Sesame oil (25g) Star anise (3g)

1. Remove the gills and internal organs of the silver carp, cut it into two parts, scrape off the black clothes inside the belly, wash and set aside;

2. Cook ham, water Cut magnolia slices and fish bones into slices;

3. Slice mushrooms and cucumbers;

4. Remove tendons from pork suet and cut into cubes;

5. Put the washed silver carp into a large fish plate, spread the diced pork suet on the fish, ham slices, fish bone slices, mushroom slices, magnolia slices, ginger slices, aniseed, sugar, refined salt and MSG. Sprinkle it on the fish, add cooking wine, lard, sesame oil and stock (400g) and steam it over high heat;

6. Remove the aniseed and ginger slices from the cage and sprinkle them with cucumber slices. , served on the original plate.

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Seasoning: green onion (30g) ginger (20g) garlic (20g) salt (5g) sugar (8g) vinegar (8g) cooking wine (15g) soy sauce (10g) pepper Powder (3g) MSG (3g) Starch (corn) (4g) Vegetable oil (60g)

Method:

1. Clean the silver carp and cut it with a knife Make cross cuts on both sides of the fish body;

2. Wash the fungus;

3. Place the pot on a high fire, pour in vegetable oil, and cook until it reaches 50% When hot, put the fish into the pot;

4. Fry until both sides are light yellow and take it out;

5. Leave the bottom oil in the pot and add scallions, shredded ginger and garlic slices Stir-fry, add cooking wine and soy sauce, add water (cover the fish body), then put the silver carp, fungus, refined salt, sugar, vinegar and pepper into the pot and bring to a boil;

6 . Simmer over low heat until the fish is thoroughly stewed, add MSG, remove and place on a plate;

7. Thicken the fish with wet starch and pour it over the fish.

Three: Casserole of silver carp head:

Ingredients: white silver carp (400g)

Accessory ingredients: pork (lean) (150g) bamboo shoots ( 5g) Mushrooms (fresh) (3g) Cabbage (300g) Vermicelli (80g)

Seasoning: green pepper (10g) green garlic (10g) soy sauce (5g) salt (15g) Pepper (3 grams)

Method:

1. Clean the silver carp head, wash it, wipe it dry, and fry it until brown on both sides.

2. Cut the lean pork into thin slices, wash the Chinese cabbage and cut it into rectangular pieces, remove the stems of the mushrooms and wash them. Put them into a casserole together, add water, soy sauce, salt, pepper, bamboo shoot slices, and chili peppers. Bring the fish heads to a boil over high heat, then simmer over low heat for 1 hour.

3. Add the washed and soaked vermicelli and cook for a while. When the vermicelli is soft, sprinkle with green garlic and serve.

Four: Silver carp in tomato sauce:

Ingredients: white silver carp (500g)

Seasoning: tomato sauce (100g) vinegar (5g) ) White sugar (5g) Starch (bava beans) (5g) Salt (3g) Vegetable oil (40g) Wheat flour (20g)

Method:

1. Wash the fish, and use a knife to make "well"-shaped cuts on the fish;

2. Spread refined salt and sprinkle on dry flour;

3. Fry the fish until When golden brown, take it out and put it on a plate;

4. Add tomato sauce, vinegar, and sugar in the pot and stir-fry evenly, add water starch to thicken, and pour it on the fried fish.

Five: Fresh silver carp with scallion oil:

Ingredients: white silver carp salt, cooking wine, soy sauce, chicken essence, shredded onion and ginger, Sichuan peppercorns, ginger slices, green onion segments, dried chili peppers Silk, coriander leaves, sesame oil

Method:

1. Remove the internal organs of the silver carp, wash it and cut a herringbone knife on the fish;

2. Sit down Light the pot and add water. After boiling, add salt, soy sauce, chicken essence, cooking wine, pepper, ginger slices and green onion segments and cook for a while. Add the silver carp and cook over low heat for 10-15 minutes. Take it out and put it on a plate. Sprinkle the salt and green onions. Shred ginger and chili pepper for later use;

3. Set the pot on fire and pour in the oil. When the oil temperature is 80% hot, add the green onions and ginger slices and fry until fragrant. Pick out the green onions and ginger and add the oil. Pour over the fish, sprinkle with coriander leaves and serve.

Tip: When cooking silver carp, pay attention to the heat and avoid high heat.

Six: Frozen tofu stewed silver carp:

Ingredients: frozen tofu, dried silver carp head and bamboo shoots, barley, green onion, ginger salt, sugar, pepper, cooking wine

Method:

1. Cut the frozen tofu into cubes, cut the green onion into sections, slice the ginger, wash the fish head, put a little oil in the pot, stir-fry the green onion and ginger until fragrant, then add the fish head Fry until golden brown on both sides, cook a little cooking wine, add dried bamboo shoots and barley;

2. Add appropriate amount of boiling water to the pot, add tofu, simmer over high heat for 20-30 minutes, add salt, pepper, and sugar to taste , take out of the pan and sprinkle with chopped green onion.

Seven: Braised silver carp:

Ingredients: 500 grams of silver carp, cut into pieces. Add a spoonful of rice wine, appropriate amount of MSG and salt, and marinate shredded ginger for 20 minutes.

Method:

Dip the marinated silver carp pieces into egg white or sweet potato powder, add 5-7 taels of oil in the pot, and when it is 70% hot, remove the silver carp pieces. Pan, fry until golden brown before removing from the pan and set aside. Then fry the pan with minced ginger and garlic. You can also add a tomato (diced), appropriate amount of MSG and salt. After the taste comes out, add the fried fish pieces. Sprinkle some chili powder when cooking.