How to make silver carp delicious

Although white lotus tastes good, it has many small bones. This makes many people feel troubled when eating white lotus, especially mothers, who are afraid that the bones of white lotus will get stuck on their children and cause adverse effects on them. If there are too many bones in silver carp, you can avoid the problem of fish bones through some cooking methods, such as frying. When making boiled fish, try to remove the fish bones, etc.

How to make silver carp delicious

1. Braised silver carp with tofu

Material

Cooking wine, appropriate amount of salt, pepper, ginger slices, scallion segments, water tofu, minced ginger, minced garlic, light soy sauce, chili peppers, and bay leaves.

practice

1. Cut the belly of the silver carp into finger-thick slices, add a teaspoon of cooking wine, appropriate amount of salt, pepper, ginger slices and scallion segments, mix well and marinate for 15 minutes.

2. Cut the tofu into finger-thick slices.

3. Pour oil into a hot pan, when it is 40% hot, add the tofu slices one by one, fry both sides until golden brown and serve.

4. Add appropriate amount of oil, fry the marinated fish when it is 40% hot until both sides are golden brown and serve.

2. 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 chopped green onions after serving