How to cook silver carp deliciously and simply

Silver carp is a relatively common freshwater fish. Its meat is delicate, tastes fresh, and has high nutritional value. There are many ways to cook silver carp. The most typical one is braised bighead carp, which has a rich taste and is good for promoting digestion and replenishing protein for the elderly and children. Let's learn about some ways to cook silver carp. Let me take a look at the content in this regard.

How to cook silver carp deliciously and simply

1. Braised silver carp slices

Material

Taihu silver carp, dark soy sauce, cooking wine, chili pepper, and sugar.

practice

1. One Taihu silver carp can be eaten in three ways.

2. Make soup with the fish head and tail, steam the middle part, and braise the tail part.

3. Cut the tail of the silver carp into pieces and marinate with soy sauce and cooking wine for 20 minutes.

4. Heat the pan with cold oil and stir-fry the chili pepper until fragrant. (Also five cloves of garlic and five slices of ginger).

5. Fry the fish thoroughly (use low heat and carefully turn the fish over with chopsticks).

6. Add hot water, cover and boil for ten minutes.

7. Add sugar and cook until the sauce thickens.

2. Sauce-flavored silver carp head

Material

Ginger, cooking wine, light soy sauce, salt, onion, garlic, soybean paste, longan, angelica, and rice wine.

practice

1. Wash the fish head, cut it in the middle (do not break it), spread ginger, half of cooking wine, half of light soy sauce and a little salt evenly and marinate for 15 minutes.

2. Heat the pan and add 60% oil. Use kitchen paper to drain the marinated fish head. Fry until both sides turn golden brown and serve.

3. In another pot, add a little oil. When it is 30% hot, cut the onion into sections, peel and wash the garlic, and cut it in half. Put them into the oil and stir-fry until fragrant. Add soybean paste and continue to stir-fry until the sauce is fragrant. Add appropriate amount of water, light soy sauce, longan, angelica, and rice wine, and add the fried fish head.

4. Bring to a boil over high heat and simmer over low heat for about 40 minutes. Season with salt and chopped coriander and serve.

3. Steamed silver carp with black bean and garlic

Material

Silver carp, cooking wine, minced garlic, chopped ginger, shredded onion, shallots, light soy sauce, fresh scallop sauce, chicken powder, MSG, and ginger.

practice

1. Wash the silver carp, drain the water, cut it into small pieces and put it in a container. Add a tablespoon of cooking wine and a little pepper powder and marinate for about 10 to 15 minutes.

2. While the food is marinating, chop the fermented black beans into fine pieces, mince the garlic, chop the ginger, cut the onion into shreds, cut part of the shallot into chopped green onions (not photographed), and spread the onion shreds and the remaining unchopped green onions on the bottom of a plate for later use.

3. Heat the oil in a wok until it is 80% hot, then add the fermented black beans. Turn off the heat immediately and stir the mixture a few times to let the fermented black beans cool naturally in the wok. After the fermented black beans have cooled, just scoop out the fermented black beans and leave the oil in the pot for later use.

4. Put the scooped up black beans into the marinated silver carp, then add light soy sauce, scallop sauce, chicken powder, MSG, and ginger, mix well and let it sit for about 5 minutes.

5. Then add the starch and mix well. Finally, scoop up the oil in the pan and add it to the mixed fish and mix well.

6. Put the seasoned fish into a plate lined with onions and scallions. 5. Bring water to a boil in a steamer, put in the seasoned fish, cover the pot and steam on high heat for 12 minutes, turn off the heat and let it sit for 2 minutes before removing the lid.

7. Sprinkle with chopped green onions after taking out of the steamer.