How to cook silver carp, how to cook silver carp

800 grams of spicy silver carp, 2 tablespoons of soybean flour, appropriate amount of salt, 50 grams of green onions, 10 dried red peppers, about 30 Sichuan peppercorns, a piece of ginger, 3 heads of garlic, about 2L of soup (water is also available), 2 tablespoons of watercress, 2 tablespoons of dark soy sauce, 1 tablespoon of sugar, 2 tablespoons of crispy chili, appropriate amount of Sichuan pepper powder, appropriate amount of monosodium glutamate.

Method: 1. Cut the belly of the fish, wash all the attachments in the belly, cut it into small pieces and mix it with soybean flour and salt.

2. Preparation 1: Put the ginger slices, garlic slices (can also be crushed), bean cress, dark soy sauce, and sugar in the same bowl. Preparation 2: Cut the dried chili peppers into sections and put the peppercorns in another bowl. Preparation 3: Cut the green onion into sections.

3. Put cooked oil in the pot and boil it until it is eight minutes hot, pour the preparation 1 into the pot and fry slowly over low heat, stir-fry until it is bright and then add soup or water (it is advisable to submerge the fish pieces in water).

4. After boiling, change to medium heat and boil for a few minutes, then pour in the fish pieces and cook for a few minutes.

5. Add crispy chili pepper, Sichuan pepper powder, monosodium glutamate green onion, mix well and serve.

Stewed silver carp. Prepare the following ingredients: 1 silver carp, 1 teaspoon salt, 1 tablespoon vinegar, 1 green onion, 1 ginger, 5 cloves of garlic, 1 grasp of Sichuan pepper, 1 tablespoon of cooking wine, 1 coriander.

The specific method is as follows: clean the silver carp, cut it into pieces and put it in a basin, add green onions, ginger, cooking wine, marinate with an appropriate amount of salt for about 15 minutes, effectively remove the fish, put oil in the pot to heat to eighty, garlic slices, ginger shreds, and an appropriate amount of peppercorns to burst the pot, put the fish pieces in, add salt, cooking wine, vinegar and water in turn, and simmer over high heat for 30 minutes.

Boiled tofu with silver carp.

Prepare the following ingredients: 1 silver carp, 1 piece of tofu, 2 tablespoons of bean paste, 1 teaspoon of salt, 10 grams of dried Sichuan pepper, 15 grams of dried chili, 4 cloves of garlic, 2 green onions, 1 tablespoon of cooking wine, 1 piece of ginger, 20 grams of pickled pepper, 30 grams of rapeseed oil, 15 grams of cooking oil.

The specific method is as follows: a silver carp, remove the scales and internal organs, clean it, chop it into small pieces, cut the ginger into grains, mix the silver carp with ginger, cooking wine, salt, and bean paste and marinate it for later use, cut the garlic and green onion into sections, chop the pickled pepper, put rapeseed oil into the wok, fry the pepper and chili pepper segments until fragrant, take out the minced minced and set aside, put oil in the wok, add bean paste, garlic, ginger, pickled pepper and fry the red oil, add the broth or water, and at the same time put in the beaten green onion knot, put the silver carp to boil, after the water boils, transfer the tofu into the pot with an appropriate amount of salt, Simmer for 15 minutes and cook, then put it in a soup bowl, sprinkle fried chili flakes, chopped peppercorns, green pepper powder, pour the hot oil into the crushed garlic and peppercorns, and serve!

Silver carp is one of the four common fish in China, and silver carp is one of the silver carp, of course, there are many cooking methods. Here is the cooking method of silver carp that I have shared with you, I hope you like it.

Ingredients required. 1 silver carp, appropriate amount of green onions, appropriate amount of ginger.

Methodological steps. 1. Wash and chop the silver carp into small pieces for later use;

2. Cut the green onion into sections, slice the ginger, then add sugar and oil, vinegar, sugar and salt and mix well and set aside;

3. Put a little oil in the pot, add 3 tablespoons of sugar and fry until red, stir constantly, and then add the fish pieces;

4. After stir-frying and coloring, pour the green onion and ginger seasoning into the pot, stir-fry for a while, and then add the fish;

5. After boiling over high heat, turn to low heat and simmer for about half an hour before serving.

Ingredients required. 1 silver carp, appropriate amount of bean sprouts, appropriate amount of green vegetables, a little coriander, appropriate amount of egg white, starch, appropriate amount of green onion and ginger, salt, monosodium glutamate, cooking wine, appropriate amount of bean paste.

Methodological steps. 1. Wash and remove the bones of the silver carp, cut it into thin slices, then add salt, egg white, starch and marinate for a while; 2. Wash the soybean sprouts, cut the green onion into sections, blanch the bean sprouts, blanch the small greens, and then put them at the bottom of the bowl for later use

3. Heat an appropriate amount of oil in a pot, then add dried chili peppers, star anise, bay leaves and bean paste and stir-fry until fragrant;

4. After stir-frying, add boiling water, add the syrup fish fillets, and pour them into a bowl with bean sprouts and vegetables after boiling;

5. Heat a little oil in another wok until it smokes, turn off the heat and fry the peppercorns until fragrant, then pour it on the fish fillet and sprinkle in the coriander.

Ingredients required. 2 catties of silver carp, half a catty of tofu, 5 garlic, shallots, appropriate amount of ginger, 2 garlic sprouts, appropriate amount of oyster sauce, light soy sauce, dark soy sauce, pepper, Sichuan pepper powder, salt, edible oil, appropriate amount of water starch.

Methodological steps. 1. Wash the fish, cut it into pieces, then add half a spoon of salt, an appropriate amount of cooking wine, pepper, pepper and marinate for half an hour;

2. Cut the garlic into cubes, slice the ginger, knot the green onion, chop the garlic sprouts, cut the tofu into small pieces and fry it slightly;

3. After the fish pieces are marinated, add an appropriate amount of water starch to grasp well, add a little oil and mix well;

4. Put more oil in the pot, put the fish pieces in the oil and remove them;

5. Leave a little oil in the pot, add green onions, ginger and garlic and stir-fry until fragrant, then add 300ml of broth to cover the fish;

6. Add 2 tablespoons of hot sauce, appropriate amount of light soy sauce, oyster sauce, dark soy sauce, salt to taste, bring to a boil and add fish pieces and tofu;

7. Bring to a boil over medium-low heat for 8 minutes, then thicken and sprinkle in chopped garlic sprouts.

1. Buy a fresh silver carp in the market, let the merchant dispose of the internal organs, come back and rinse it, and pay special attention to scraping the black membrane in the stomach.

2. Green onion, ginger, garlic, dried chili, bay leaves, star anise, and Sichuan pepper are ready.

3. Pour soy sauce, dark soy sauce, oyster sauce, cooking wine, white vinegar and sugar into a small bowl, stir evenly and set aside.

4. Cut a few times on both sides of the fish with a knife to facilitate the flavor, and the small pot can be cut from the middle.

5. On high heat, pour oil into a hot pan, the amount of oil is more than usual for stir-frying, pour in all the dry ingredients, and stir-fry until fragrant.

6. Put the fish in the pot and shake the body of the pot to prevent the fish skin from sticking to the pan.

7. Pour a small bowl of sauce over the fish and fry for a minute or two.

8. Turn the fish over and fry it for another minute or two, if you are afraid of sticking to the pan, you can pick up the pan and shake it away from the heat a few times.

9. Use a small bowl that has just been filled with juice and add about three bowls of water.

10. Add water until the water is more than half of the fish's body, and then boil over high heat.

11. After boiling, turn to medium-low heat and stew Cong Gyeongju for about 20 minutes, don't be too hot, try to stew for a while, stew tofu and fish for a while, push the fish slightly during the stew to prevent it from sticking to the pot, and it is best to scoop up the boiling soup with a spoon and pour it on the fish to make the fish more flavorful.

12. Simmer until the soup is viscous and bubbling, add 7 grams of salt, then add 3 grams of monosodium glutamate to taste after high heat to reduce the juice and put it on a plate.