How to cook wild silver carp

Catfish is a common freshwater fish and one of the four major freshwater fish in my country. Silver carp is mainly divided into wild silver carp and farmed silver carp. Whether in terms of nutritional value or taste, wild silver carp is superior. If you usually buy wild silver carp, you must learn some cooking techniques. Of course, as a wild silver carp, don't be too troublesome when cooking, because this wild fish itself tastes particularly delicious.

How to cook wild silver carp

raw material:

1 silver carp tail (about 900g), 3 scallions, 2 slices of ginger

Excipients:

(1) 1 tablespoon wine, 1 tablespoon soy sauce, a pinch of pepper

(2) 2 tablespoons ketchup, 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

practice:

1. Clean the fish tail, cut the fish meat from the belly, remove the large bones, cut the fish body with an oblique knife, mix with (1) ingredients and 2 slices of ginger and 2 scallions (cut into sections) and marinate for 10 minutes.

2 Coat the fish tail with a layer of dry starch, fry it in hot oil until it is colored, remove it from the pan and place it on a plate.

3 Pour out the frying oil, leaving 1 tablespoon of oil to stir-fry ingredients (2). Chop the other scallion into chopped green onions. When the soup becomes thick, turn off the heat, sprinkle the chopped green onions, and pour over the fish tail.

Tips:

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

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