How to make braised tarpon? How to cook braised silver carp?

The tarpon is also called fathead fish, big-headed fish, and black silver carp, and its appearance resembles silver carp. The body is flattened, the head is large and broad, and the head length is about 1 3 of body length.

Ingredients: silver carp tail, green and red pepper, ginger, garlic, millet spicy, light soy sauce, dark soy sauce, oyster sauce, soybean paste, sugar, cooking wine, monosodium glutamate.

Cut off the fins of the silver carp tail and slice the fish along the keel, but do not break it. Then cut off the fish bone in the middle and discard it. Slice the bones off the flesh. The flesh of the tail is cut into long strips, like a fan.

Slice the ginger and garlic, cut the chili rings after the millet spicy stem, and cut the diamond-shaped oblique slices after removing the stems and seeds of the green and red peppers. After the pot is dry, pour in a little cooking oil, put in the silver carp tail and fry until fragrant, fry on one side until it is set and then turn it over, and then add ginger, garlic and millet to stir-fry until fragrant.

Then pour in the dark soy sauce to color, a spoonful of soybean paste, light soy sauce to increase the salty and umami, a little oyster sauce, a spoonful of sugar, cooking wine to remove the smell, then put in cold water, cover the pot, bring to a boil over high heat, and simmer over medium-low heat for 15 minutes.

When the time is up, put in a spoonful of monosodium glutamate to improve the freshness, and then put the green and red pepper slices in it, and you can get out of the pot after firing.

1.First, the fishtail is processed and knifed.

2.Then marinate the fish tail, add salt, pepper, cooking wine to remove the smell, put in the green onion and ginger slices, smear evenly with your hands, knead the green onion and ginger into juice, apply well, and set aside to marinate for 15 minutes.

3.Cut the ingredients, cut the green onion into two stalks, cut the ginger into slices, pat a few slices of garlic and put it in with the ginger.

4.Prepare some green peppers, star anise, and Sichuan peppercorns.

5.Mix a sauce, prepare a small basin, add two spoons of light soy sauce, two spoons of balsamic vinegar, half a spoon of dark soy sauce, a spoonful of cooking wine to remove the smell, then add a spoonful of sugar, add half a bowl of water, stir well, and dissolve the seasoning.

6.After marinating the fish, pick out the green onion and ginger inside, add a spoonful of cornstarch, spread evenly, apply a thin layer, and after coating, we start cooking.

7.Heat the pan, heat the pan, add 2 cups of cooking oil, first slide the pan and burn until the oil smokes.

8.Add another spoonful of cooking oil, sprinkle with a pinch of salt, and we start frying the fish so that it doesn't stick to the pan.

9.Next, put the fishtail. Please do not move. Turn the fish skin over after it has solidified, and shake the pan gently after it has set.

10.One side is grilled until golden brown, and the other side is turned over and baked. Grill the fish until golden brown on both sides, and you're ready to prepare.

12.Add a small amount of cooking oil to the pot, add green onions, garlic, and flavor to make the fragrance tangy.

13.Add a spoonful of bean paste, stir-fry to bring to a boil, and stir-fry until the red oil is stir-fried.

14.Add the stir-fried sauce and add the fish tail.

15.Add a can of beer to remove the smell and flavor, cover and simmer over low heat for 10 minutes.

16.Once the soup is boiling, pour the soup over the fish and simmer for five minutes, then add a spoonful of salt to taste.

17.Cover and cook for 5 minutes, then turn off the heat after 10 minutes, remove the tail and place it on a plate.

18.Use a colander to remove the slag, boil the soup again, hook in a little water starch, bring to a boil again, add a little oil before cooking, and turn off the heat after boiling.

19.Sprinkle the soup evenly over the fish and garnish with cilantro at the end.

Material. Silver carp, green onion, ginger, garlic, dried pepper, star anise, noodle sauce, cooking wine, salt, sugar, coriander.

Method. 1. After the fish is cleaned, cut into pieces;

2. Wipe the water off the fish;

3. Heat the oil in the pan, and after the oil is hot, put in the fish pieces and turn to low heat to fry;

4. Remove after browning on both sides;

5. Stir-fry green onions, ginger, garlic, dried peppers and star anise until fragrant, pour in cooking wine, and put the fried fish pieces into the pot;

6. Add less than half of the boiling water of the fish body, add the four sea noodles sauce and simmer over medium heat;

7. Turn over once in the middle, add an appropriate amount of salt and sugar and continue to simmer;

8. When the soup is basically dry, add monosodium glutamate, chopped green onion and coriander.

Tips. 1. When frying fish, be sure to wait for the oil to heat before putting the fish; Don't be in a hurry to turn it over when frying, wait for the fragrance to float out, and then turn it over when the surrounding area turns yellow, otherwise it will be easy to stick to the pan;

2. Be sure to add boiling water when stewing, otherwise the fish will be tight and fishy, which will affect the taste and taste;

3. Because the fish is fried on both sides, there is no need to add too much water.

Ingredients: 3 seasonal fish, 50 grams of green onion, a little salt, a little monosodium glutamate, a little vinegar, a little cooking wine, a little light soy sauce, a little sugar.

The steps are as follows:

1. Rinse the fish, cut the green onion leaves into sections, and fry the chives in hot oil;

2. Put the fish into the pot, heat it, add the missing leg silver to the cooking wine, vinegar, light soy sauce, and half a bowl of water;

3. Bring to a boil, add salt and sugar to taste, and cook for about 10 minutes;

4. Turn the fish over, put MSG to make it fresh, remove the green onions, and put it on a plate. Ingredients.

A silver carp.

Accessories. Appropriate amount of green onion and a spoonful and a half of bean paste.

Taste to taste Ginger to taste.

Garlic to taste Pepper to taste.

Appropriate amount of star anise pepper and appropriate amount of sugar.

Cooking wine to taste, soy sauce to taste.

The steps of how to prepare braised tarpon.

1.Wash the fish first, pull out the fishy line, remove the black membrane in the fish, scrape the fish, put an appropriate amount of salt and pepper inside, and then prepare, green onions, ginger, garlic, chili peppers, star anise, peppercorns, flavor, hunger, this Damei bean paste, cooking wine, dark soy sauce, coriander.

2.A portion of green onions, ginger, garlic, chili, star anise, shredded for boiling pot, cut off a large chunk of green onions, garlic and chili peppers with whole, these set aside.

3.Fry the fish on both sides until golden brown first, and then set aside, taking care that the fire is not too big.

4.Then put the prepared green onions, ginger, garlic, chili, star anise, peppercorns, sugar, and bean paste into the oil pot and stir-fry them, and then put in the dark soy sauce, Wei Damei, and cooking wine.

5.Then put hot water in a boil put the ready, large pieces of ginger, shallots, chili garlic, and then put the fish.

6.When half of the soup is left after a while, remember to turn over the ginger fish and taste the soup, if the soup is salty, you don't need to put salt in the feast, on the contrary, if the soup is just right, then put salt in the right amount. Drain the soup and remove from the pot.

7.Put the coriander on the plate, then put the fish steak on the plate and enjoy.

Ingredients: 600g of silver carp, appropriate amount of soy sauce, appropriate amount of vinegar, appropriate amount of green onion, appropriate amount of ginger, appropriate amount of garlic, appropriate amount of starch, appropriate amount of pepper, appropriate amount of sugar.

1. Handle the silver carp cleanly, cut 3 knives diagonally on both sides, add cooking wine, soy sauce and pepper noodles and marinate for 20 minutes.

2. Slice green onions, ginger and garlic for later use.

3. Put an appropriate amount of oil in a frying pan, after the oil is hot, add the fish, fry over medium heat until slightly yellow on both sides, and serve.

4. Put an appropriate amount of oil in the pot, and after the oil is hot, add green onions, ginger and garlic and stir-fry until fragrant.

5. Add soy sauce, salt, cooking wine, sugar, pepper noodles, chicken essence and an appropriate amount of water, and put in the fish.

6. Simmer for about 20 minutes, pour an appropriate amount of water starch, reduce the juice over high heat, and remove from the pot.

7. The finished picture of braised silver carp is as follows.