Silver carp recipes

In real life, fish is a common type of meat for many people. Fish meat is tender and easy to digest. It is rich in protein and low in calories. It is very suitable for the elderly, children or modern people to eat. Silver carp is also a common type of fish. Silver carp tastes very good and there are many ways to cook it, and each method is very simple.

Silver carp recipes

Braised silver carp

Material

Silver carp, onion, ginger, garlic, dried pepper, star anise, noodle sauce, cooking wine, salt, sugar, coriander

practice

1. Clean the fish and cut into pieces;

2. Wipe the water off the fish;

3. Heat the pan with cold oil, add the fish pieces and fry over low heat;

4. Fry both sides until golden brown and take out;

5. Stir-fry onion, ginger, garlic, dried pepper and star anise until fragrant, pour in cooking wine, and add the fried fish cubes into the pan;

6. Add boiling water to half cover the fish, add Sihai noodle sauce and simmer over medium heat;

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

8. When the soup is almost dry, add MSG, chopped green onion and coriander and serve.

Tips

1. When frying fish, be sure to wait until the oil is hot before putting the fish in; do not rush to turn the fish over when frying, wait until the aroma comes out and the edges turn yellow before turning the fish over, otherwise it will easily stick to the pan;

2. Be sure to add boiling water when stewing, otherwise the fish meat will become tight and have a strong fishy smell, affecting the taste and flavor;

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

Boiled silver carp

Material

Slice a silver carp weighing about one and a half pounds into slices, add appropriate amount of salt, three tablespoons of cooking wine, and two tablespoons of starch to even out the flavor. Two tablespoons of fermented black beans, 12 pickled red peppers chopped, 1 tablespoon of Sichuan pepper powder, a small piece of old ginger, 4 cloves of garlic minced, 4 scallions chopped, 6 patches of cilantro (also known as fish parsley) chopped, 1 tablespoon of soy sauce, 1 tablespoon of vinegar, 1 coffee spoon of sugar, and some MSG.

practice

Kill and clean the silver carp, remove the fish meat, cut it obliquely into slices about 0.2 cm thick, then put it in a bowl, add salt, cooking wine, and water starch and mix well; chop the fish head and fish bones into pieces; peel and wash the ginger and garlic, and cut into minced ginger and garlic; wash the green bamboo shoots, cut into slices; wash the shallots, and cut into chopped green onions. Put the pot on the fire, add oil and heat it until it is 40% hot, then add the fish fillets and stir until it turns white, skim off the oil and remove from the pot.

Drain the oil.

Leave about one and a half ounces of oil in the pot, add the fermented black beans, pickled chili peppers, ginger, garlic and rice and stir-fry until they turn cherry color.

Add about half a pound of water, put in seasoning, fish fillets, soy sauce, salt, vinegar, sugar, and pepper powder and bring to a boil, then simmer over low heat.

When the fish is cooked and the soup is thick, add MSG, chopped green onion and patchouli leaves, stir well and serve.