Homemade stewed silver carp

Some people say that to judge whether a person’s cooking is delicious, just see whether he can cook fish. If the fish is not cooked properly, it will have a strong fishy smell, which will affect the taste. Fish does not necessarily have to be braised. Sometimes steaming can also remove the fishy smell and better preserve the nutrients of the fish without affecting the taste. This article introduces the method of home-cooked clear-boiled silver carp. If you are interested in learning, you can give it a try.

Stewed Silver Carp

Ingredients: 750g silver carp,

Accessories: 50g water-soaked black fungus,

Seasoning: 30g green onion, 20g ginger, 20g white garlic, 5g salt, 8g sugar, 8g vinegar, 15g cooking wine, 10g soy sauce, 3g pepper, 3g MSG, 4g corn starch, 60g vegetable oil

practice

1. Clean the silver carp and make cross-shaped cuts on both sides of the fish body with a knife;

2. Wash the fungus after soaking in water;

3. Place the pan on high heat, pour in vegetable oil, and heat until it is 50% hot before putting the fish in the pan;

4. Remove from the pan when both sides turn light yellow;

5. Leave some oil in the pot, add scallion, ginger and garlic slices, stir-fry, add cooking wine and soy sauce, add water (cover the fish), then add silver carp, fungus, salt, sugar, vinegar and pepper into the pot and bring to a boil;

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

7. Thicken the sauce with wet starch and pour it over the fish. Tips on food incompatibility:

Black fungus (soaked in water): Black fungus should not be eaten with field snails. From the perspective of food medicinal properties, the cold nature of field snails and the slippery nature of black fungus are not conducive to digestion, so the two should not be eaten together.

People suffering from hemorrhoids should not eat black fungus and pheasant together. Pheasant is slightly poisonous, and eating them together can easily induce hemorrhoid bleeding.

Fungus should not be eaten with wild duck. Wild duck tastes sweet and cool in nature, and is prone to indigestion.

Tofu stew with silver carp

Ingredients: 1 silver carp, 3 green peppers, garlic, ginger, bean paste, dried chili peppers, Yongchuan black beans, peppercorns, scallions, soy sauce, cooking wine, chicken powder

practice

1. Wash and clean the silver carp, then cut it into thick slices. This fish is slippery and a little difficult to handle.

2. Cut the tofu into thick slices, peel the garlic, slice the ginger, and cut the green pepper into large pieces for later use.

3. Heat oil in a wok and add peppercorns, dried chili segments, ginger slices, and garlic in turn and stir-fry until fragrant. Pour in Yongchuan fermented black beans and bean paste and stir-fry until fragrant.

4. Add two large bowls of water (depending on the amount of fish), and then add appropriate amount of cooking wine and soy sauce.

5. After the soup boils, add the fish pieces and turn to medium-low heat.

6. Add tofu and stew until the fish is cooked.

7. Add appropriate amount of chicken powder for seasoning, add green pepper and remove from the pan, then sprinkle with a few scallions. Silver carp is delicious, delicate and tender, and the tofu absorbs the essence, making it even more delicious!