The practice of silver carp is a home cooked practice

The meat of tarpon is very tender, whether it is braised or stewed, it is very fatty!

Ingredients: dark soy sauce.

1 tablespoon cooking wine. 2 tablespoons green onions.

2 sprigs of ginger. 3 light soy sauces. 2 tablespoons salt.

About 2-3 grams.

Dried chili peppers. 2 pcs.

Garlic. 2 petals.

Brown sugar. 2 scoops.

Silver carp. one.

Preparation of braised tarpon carp.

Clean the fish first, simmer the white soup on the head, cut the fish body into sections and put a little salt to wipe evenly, put oil in the pot, add ginger and garlic, stir-fry the dried chili peppers, turn to low heat and fry the fish pieces, and fry the yellow on both sides.

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Put cooking wine, light soy sauce, dark soy sauce, a little salt, sugar, green onion, add the water that has not covered the fish, turn to medium heat, cook until the soup is closed, thicken, and turn off the heat.

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Put out the fish pieces and sprinkle with minced green onions to garnish and add flavor, this fish soup is delicious! Eat a few bowls in a row.

Ingredients: 1 fathead fish, pork, green onion, ginger and garlic, coriander.

Seasoning] salt, cooking wine, white pepper, chili pepper, bay leaf, seasoning, vinegar, sugar, oyster sauce, light soy sauce, dark soy sauce, bean paste, beer.

Steps】 Pickle the fish.

Marinate the fathead fish with salt, cooking wine, white pepper and ginger slices for 30 minutes.

Tips: Fathead fish is bought alive and slaughtered, because fathead fish is thicker, in order to cook quickly, we halve all the fish heads. The tail of the fish is placed under the head of the fish, and the meat of the tail is not very much, but it cannot be wasted, so it is stewed with the head of the fish.

Grilled fish. 1) Slice the green onion, ginger and garlic, and prepare the chili, spices and bay leaves.

2) Heat the pan with cold oil, add green onions, ginger and garlic, spices, bay leaves, and chili peppers and stir-fry until fragrant, stir-fry the cut pork until fragrant, stir-fry the bean paste, and add the pickled fathead fish and stir-fry.

3) Add cooking wine, oyster sauce, sugar, vinegar, salt, light soy sauce, dark soy sauce and beer, bring to a boil over high heat, then turn to low heat and simmer.

4) After simmering for about half an hour, collect the soup and add some chopped green onions, coriander and minced garlic.

Tips: 1) Pork can also be replaced with lard, and it is best to use large oil to cook seafood and other things. Authentic fish head cakes will use the aroma of pork to bring out the freshness of the fish.

2) Because the bean paste itself is already salty, you must not add a lot of salt, otherwise the fish will be very salty.

3) The fat head fish meat is relatively thick, so if you want to absorb the flavor, you must stew it for at least half an hour.

Fish head cake. The cake is soaked in the soup of the fathead fish, and it is very delicious. The cake is soaked in the fragrance of the fish head, and it is eaten in two dishes. Note that the cake should be cut into smaller pieces, and soak the fish in it after it is out of the pan.

Fatty fish stewed with tofu.

When we burn fathead fish, we can also put some tofu in it and cook it together. Choose the old tofu, cut it into large pieces, and cook it with the fish for half an hour to let the tofu fully absorb the flavor. This dish is so delicious that it is often said that tofu and fish go well together.

The authentic method of tarpon is as follows:

Ingredients: 1500 grams of silver carp, a bag of bagged fish sauerkraut, 10 pickled peppers, 1 egg, 6 dried chilies, 10 grams of fresh peppers, 1 piece of ginger, 6 cloves of garlic, 1 green onion, a little cooking wine, 2 tablespoons of salt, 2 tablespoons of rapeseed oil, 1 tablespoon of starch, 1 tablespoon of pepper, 1 tablespoon of lard.

1. Prepare the ingredients, grab the fish fillets in clear water, clean and catch the bloody water, otherwise the fishy smell is very strong.

2. Put the egg white on the fish fillet and grasp it well, so that the fish fillet will be more tender, put pepper, salt, cooking wine, corn starch, beat it clockwise, marinate for ten minutes, the fish fillet is slippery but not rotten, and wash the sauerkraut you bought with water, otherwise the soup is not delicious.

3. When the rapeseed oil is a little smoked, then the lard, the rapeseed oil can fry the golden soup, and the lard will be more fragrant, the sauerkraut can not be too big, the simmer is fried to dry the water vapor, it tastes more crispy, add ginger, garlic and pickled pepper to stir-fry, add fresh boiling water or stock, and boil for 2 minutes.

4. There are vermicelli can first go down the fish head in the vermicelli, because the fish bought is too heavy to eat so there is no vermicelli, cook the fish head fish steak after scooping up, out of the pot after the single boil fish fillet, do not rush to stir when entering the pot, blanch it and then slightly open the pot, eight minutes of cooking, the residual temperature will make the fish fillet cooked, boiled fish fillets after a minute of cooking is almost, everyone discretion.

5. Finally, sprinkle the accessories sesame seeds, pepper granules, chopped green onions, pour hot oil, pour a little more, and finally put coriander.

6. Finally, it is done.

The silver carp is fatty and tender, and if you do it well, you really can't get enough of it! But how to make silver carp the best to eat? Are you still only braised in a braised braised ?

Today, Xiaoyi will share a new way to eat silver carp, spicy and enjoyable, tender and flavorful, better than braised ones, do you want to try it?

Ingredients: silver carp, green onions, ginger, salt, light soy sauce, chicken powder, sugar, corn starch, bell pepper, green pepper, garlic, potatoes, enoki mushrooms, dried Sichuan peppercorns, aftertaste sauce, Huadiao wine.

Production steps: Step 1: Clean the silver carp, then chop off the tail, fins and stroke, and then split the fish meat in half from the middle along the bones; Next, cut the fish into thick pieces about 1 cm thick.

Step 2: Add green onions, ginger and a little salt to a large bowl, add a spoonful of water, and then grab the juice of green onion and ginger to make a bowl of green onion and ginger water for later use.

Step 3: Pour the green onion and ginger water into a large basin with fish pieces, then add a little salt, light soy sauce, chicken powder, and sugar to taste, then wash your hands and grasp them well; Then add a little cornstarch and mix well again.

Step 4: Finely chop the ginger and garlic, chop the green onion into small pieces, and cut the bell pepper and green pepper into rings for later use.

Step 5: Wash the potatoes, peel them and cut them into thin slices; After cleaning the enoki mushrooms, cut off the roots, and then break them up by hand.

Step 7: Add an appropriate amount of water to the pot, bring to a boil over high heat, season with a little salt and chicken powder; Then put the potato slices in the pot and cook for 1 minute, then add the enoki mushrooms and cook together for 2 minutes; Finally, remove the boiled enoki mushrooms and potato slices with a colander and place them in a large bowl for the bottom.

Step 8: Put the marinated fish pieces into the pot, turn on high heat and cook for 5 minutes, until the fish is cooked thoroughly; Then pour the fish into a large bowl with the broth; Finally, sprinkle the prepared green and red peppers and minced garlic.

Step 9: Add an appropriate amount of cooking oil to the pot, and the oil temperature will be heated until it is 70% hot; Then pour the hot oil over the green red pepper and minced garlic to bring out the aroma and you're ready to go!

Key points of production:

Be careful when splitting the fish along the bone to prevent it from slipping into your hands.

For a foodie, there is no such thing as the best, only better. If you're tired of braised silver carp, you might as well try this new way to eat it! The fish is tender and not fishy, and it is not enough to eat a big bowl at a time, and I don't even want to let go of the soup!

Boiled tarpon.

Ingredients: 1 silver carp, appropriate amount of salt, 3 tablespoons of cooking wine, 2 tablespoons of starch, 2 tablespoons of watercress, 12 minced soaked red peppers, 1 spoonful of Sichuan pepper powder, a small piece of ginger, 4 cloves of garlic minced and minced, 4 green onions chopped, 6 fish coriander is enough, chopped it, a large tablespoon of soy sauce, 1 spoon of vinegar, 1 coffee spoon of sugar, appropriate amount of monosodium glutamate.

First slaughter the silver carp and cure it, remove the net fish meat, oblique blade into slices about centimeter thick, and then put it in a bowl, add salt, cooking wine, water, starch and even, cut the fish head and fish bones into pieces, old ginger, garlic peel and wash, cut into ginger and garlic, old ginger is more flavorful, and then wash the green shoots, cut into slices, wash the shallots, cut into green onions. Take the pot **, put the oil and boil it until it is hot, put the fish fillet and slide it away, take it out when it is pure white, drain the oil of the fish, leave about one or two halves of oil in the pot, not too much, and then put the watercress, spicy, ginger and garlic rice down and stir-fry, knowing that it is cherry red, after adding about half a catty of water, sprinkle in the pouring material, the cooking wine will taste a little better, and it can also remove the fishy smell, and then the fish fillet, soy sauce, salt, vinegar, sugar, pepper powder are put down to boil, and after boiling, change to low heat and slow cooking. When the fish is cooked and the soup is thick, put monosodium glutamate, chopped green onions, and herb leaves, turn it over, shovel it evenly, put it on the plate, take a few flowers to wash it, put it in front of the fish, and the delicious and good-looking fish is ready.

Salt cauliflower silver carp.

The first step is to prepare silver carp, salted vegetables, green onions, ginger and garlic. Sichuan pepper, cooking wine and starch.

In the second step, the silver carp is directly processed, washed and cut into pieces, and the fish bones and fish head are stirred and marinated with ginger, green onions and salt.

The fourth step is to add salted vegetables and stir-fry, add some pepper and stir-fry. Add some water appropriately. Wait for the water to boil and place the fish head in the pot.

The fifth step is not to add the fish bones to boil, after cooking, take out, put the fish fillets in the pot, take them out after ten seconds, and finally put them together and pour the soup on them, and add chopped green onions.