The home cooked method of braised silver carp pieces, the practice of braised silver carp

1. 500 grams of silver carp, 5 slices of ginger, 2 green onions, 1 coriander, 3 green peppers, 6 red peppers, 10 grams of salt, 30 grams of sugar, 2 spoons of soy sauce, 1 spoon of dark soy sauce, 50 grams of starch.

2. Deal with the fish pieces, wash the fish pieces and drop the fish steak, I threw them away. Cut into large pieces.

3. Cut three more knives into small pieces, add salt, starch, and a few drops of dark soy sauce and grasp well.

4. Cut the pepper into small pieces and the ginger into thin slices.

5. Fry the skin in the pan until slightly browned, then turn over. Continue frying. The pan is fuel-efficient, and there is not much oil to put in. Placing the pan diagonally in this way will speed things up.

6. Ginger and chili well water do not interfere with river water, and they are well stir-fried.

7. Wait until the chili peppers are almost stir-fried. Stir the chili pepper to mix the fish pieces, add salt, sugar, and a little light soy sauce. Add half a bowl of water and reduce the juice over high heat.

8. Add coriander before starting the pot, collect the juice to see if you like to master, don't burn too dry if you like more juice, the soup and noodles are super delicious.

Step 1Finely chop the ginger and green onions, cut the green onion leaves into sections, and cut the red pepper into sections. 2.

Wash the grass carp pieces and marinate them in white wine, salt, and pepper for 10 minutes. 3.Light soy sauce, oyster sauce, sugar, and vinegar make a sauce.

4.Wipe the pan dry, heat the oil until light smoke rises, fry the fish pieces, skin side down, cut one side and turn over. 5.

Fry until lightly browned on both sides.

Marinated silver carp pieces dipped in egg whites or sweet potato powder, boiled in the pot with oil until seventy percent hot, the silver carp pieces are put into the pot, fried until golden brown, fried with ginger and garlic oil, add diced tomatoes, monosodium glutamate, salt, and after the taste comes out, add the fried fish pieces, and sprinkle some chili powder when the pot comes out.

Dip the fish pieces in flour (lightly stick some flour on both sides of the fish pieces, flour:starch = 2:1) Step 5 Put it in a pan and fry until golden brown on both sides Step 6 Add it.

The home-cooked recipe for braised silver carp fillets:Ingredients: 1 silver carp, 1 green onion, 1 ginger.

Excipients: 3 tablespoons of cooking wine, 3 tablespoons of light soy sauce, 1 tablespoon of dark soy sauce, 1 tablespoon of pepper, appropriate amount of salt, 4 tablespoons of flour, 1 tablespoon of sugar.

Steps: 1. Prepare the materials, and clean the fish by disemboweling and removing the gills.

2. Cut the green onion into small pieces and slice the ginger.

3. Cut obliquely from near the head and remove the fishy line, both sides.

4. Remove the fish teeth from the fish head, and cut the head with 2 teeth-like fish teeth.

5. Chop the fish body into pieces.

6. Put it in a clean basin, add flour and mix well.

7. Sit in the pan and put the oil, heat the oil and fry the fish pieces until golden brown and set aside.

8. Put oil in the pan, put the fish pieces in the hot oil and fry them until golden brown and set aside.

9. Pour in light soy sauce, dark soy sauce and cooking wine.

10. Add an appropriate amount of water, probably enough to cover the fish.

11. Add 2 teaspoons of salt.

12. Add 1 tablespoon of sugar.

13. Add a little pepper.

14. After boiling, add the fish pieces, turn to low heat and simmer for 15-20 minutes, and finally turn on the high heat to reduce the juice.

15. Remove from the pot and serve on a plate.

Silver carp is sweet in taste, flat in nature, non-toxic, its meat is fresh and tender, rich in nutrition, and it is one of the excellent fish species that is more suitable for breeding. So how can you cook this fish to make it tastier? Here's how I've collected it, so let's learn it quickly!

Materials

Ingredients: 750g silver carp

Excipients: 3 tablespoons oil, 2 tomatoes, 4 grams of salt, 30 grams of green onions, ginger and garlic, 5 grams of sugar, 2 tablespoons of seafood soy sauce, 3 grams of white wine

Preparation of braised silver carp1.The whole silver carp is scaled, gutted, and washed.

2.Wash the tomatoes and cut into cubes.

3.Divide it in two, leave the fish body, and smear it with less salt and flour on both sides.

4.Heat oil in a wok and fry the silver carp.

5.Fry thoroughly on both sides.

6.Take a small bowl and mix the green onions, ginger and garlic, white wine, soy sauce, salt and sugar, add them to the pot with the tomatoes, add an appropriate amount of water, bring to a boil over high heat, and simmer over low heat.

7.Reduce the juice over high heat.

8.Remove from pan and serve.

Cooking skills1.Replace vinegar with tomatoes and no more vinegar.

2.Remember to simmer over low heat before the flavor is absorbed.

1. Ingredients for braised silver carp.

Braised silver carp is a very home-cooked hot dish, with a delicious taste and rich nutrition, which is loved by the Chinese nation. Its ingredients are also very simple, just prepare a tarpon and some seasonings. The specific list of materials is as follows:

1 silver carp (about 750 grams).

Ginger slices to taste. Green onions to taste.

Cooking wine to taste. Salt to taste.

Sugar to taste. Light soy sauce to taste.

Appropriate amount of dark soy sauce. Balsamic vinegar to taste.

Appropriate amount of water. Cooking oil to taste.

2. The steps of braised silver carp.

The braised silver carp is similar to the usual grilled fish, it needs to be fried over medium heat until both sides are golden brown, and the preparation process requires a moderate amount of alcohol. The specific steps are as follows:

Remove the head and tail of the silver carp, wash it and cut it into sections.

Add an appropriate amount of oil to the pot, heat it and add the ginger slices and green onion and stir-fry until fragrant.

Add the silver carp segments and fry slowly over low heat until golden brown on both sides.

Add water, bring cooking wine to a boil and skim off the foam.

Add salt, sugar, light soy sauce, dark soy sauce and balsamic vinegar and cook for about 10 minutes.

When the soup thickens, turn off the heat and serve on a plate.

3. Some cooking skills.

Although braised silver carp may look simple, it still requires some cooking skills to make a good dish with a tender taste and rich soup. The details are as follows:

The meat of silver carp is tender and easy to spread, so it must be simmered slowly and gently stirred during the cooking process, and it should not be baked or boiled.

When putting cooking wine, be sure to boil and skim it. In this way, the fishy smell of silver carp can be removed and the taste can be improved.

When pouring in light soy sauce, dark soy sauce and balsamic vinegar, you need to pour in and stir-fry one by one, and be sure to wrap it evenly in the fish and soup.

The soup can be adjusted according to personal taste, and you can add as much salt and sugar as you like.

Silver carp is rich in nutrients, but it also contains certain visceral toxins. Be sure to clean it up before eating.

4. The nutritional value of braised silver carp.

Braised silver carp is a very healthy and nutritious dish. It contains a variety of nutrients such as protein, fat, carbohydrate, calcium, phosphorus, iron, vitamin A, and B vitamins. The meat of silver carp is delicate, easy to digest and absorb, and rich in nutrients needed by the human body.

Moreover, it also has the effect of tonifying the kidney and strengthening yang, nourishing yin and moisturizing dryness, and also has a good effect on the physical recovery of vulnerable people.

5. How to eat braised silver carp.

Braised silver carp is a very tasty dish. It has a delicious taste, good color and flavor, and is loved by people. When eating, you can directly put the fish in a bowl and eat it with some side dishes, or you can enjoy it with rice, steamed buns, noodles and other staple foods.

In addition, braised silver carp can also be added with some of your favorite vegetables, such as tofu, fungus, carrots, etc., which is more nutritious and delicious.

The home-cooked recipe of braised silver carp:Ingredients: 4000g bighead carp.

Excipients: green onion, 2 slices of ginger, 4 dried chili peppers, 1 coriander, 1 can of beer, appropriate amount of sugar, appropriate amount of white vinegar.

Steps: 1. Scrape the scales and clean the internal organs and gills!

2. Green onions, coriander segments, dried red peppers!

3. Cut the fish into fish segments, and cut the fish with two knives, (it tastes good when the fish is stewed)!

4. Put oil in the pot and fry the fish! Fry on both sides until golden brown!

5. Add water, not over the fish, then add half a bottle of beer, green onions, dried red pepper, ginger, and simmer for about half an hour.

6. Finally, reduce the juice over high heat, put it in a pot, sprinkle with coriander and eat.