Yellow carp recipes

Silver carp is a fish that is rich in protein and amino acids, and is especially suitable for babies to eat. It is very beneficial for promoting the baby's intellectual development after eating it. It is also very good for the health of people with high cholesterol and cardiovascular diseases. There are many ways to cook silver carp. The following is a detailed introduction to how to cook silver carp.

Yellow carp recipes

Chop the pepper, 10 grams of ginger and 10 grams of garlic, put them in a container, add 3 grams of salt, 5 grams of fermented black beans and 3 grams of sugar and mix well. Put the mixed chopped pepper into a glass bottle, add two layers of plastic wrap on the bottle mouth and cover it tightly. It can be eaten after about 7 days. Clean the fish head and split it into two halves with a knife, leaving the back of the fish head connected. Take half a basin of clean water, add white vinegar and fine salt, and soak the fish in the basin to remove the fishy smell. Take out the fish head, coat the cut surface with oyster sauce, and sprinkle evenly with MSG, starch, salt, cooking wine and sugar. Place the fish head upside down on a plate, spread it with chopped pepper sauce, add onions, ginger and garlic, and steam it in a steamer over medium heat for 20 minutes. Take out the steaming plate, sprinkle chopped green onions on the fish head, and drizzle with hot oil.

Boiled silver carp - 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 old ginger and garlic, and cut into minced ginger and garlic; 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 the spices, slices, oil, 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 and chopped green onion, remove from the heat and serve.

Silver Carp Head and Tofu Soup - Wash the fish head, remove and drain the water for later use, cut the tofu into pieces for later use; heat oil in a pan, fry the fish head (about two minutes), add scallion, ginger and 30g rice wine, add 1000g boiling water (cover the fish head), bring to a boil over high heat, then simmer over medium heat for 15 minutes; add tofu cubes, add the fresh soup packet according to personal taste and simmer for 3 minutes, add garlic leaves and white pepper powder before serving.

Sweet and Sour Silver Carp: Wash the fish and make a "well"-shaped cut on the fish with a knife; apply fine salt and sprinkle with dry flour; fry the fish in oil until golden brown, remove from the oil and place on a plate; put tomato sauce, vinegar and sugar in a pan and stir well, add water starch to thicken, and pour it on the fried fish.