How to make silver carp delicious and not fishy, how to stew silver carp without being fishy and del

<>1. First of all, we have to prepare a fresh silver carp, after killing and washing, cut it into fish pieces, chop it all and put it in the basin to add a little ginger and shallots, cooking wine, pepper, grasp it well with your hands, marinate for 15 minutes, and then we prepare a little auxiliary material when marinating the fish, mince the ginger, cut the pickled pepper into small sections, and cut the garlic into foam.

After a few minutes, heat the oil, add a little rapeseed oil, a little lard, after the lard is fried, pour in the chopped green onions, ginger, garlic and pickled peppers, then add a spoonful of bean paste, quickly stir-fry the fragrance of the base, fry the red oil, and then add a little chili noodles and dried peppercorns after stir-frying, and you can add a little bit of hot pot base, so that the taste will be better, quickly stir-fry, stir-fry until the seasoning melts, and finally add a little cooking wine and then put in the marinated fish bones and fish. Stir-fry quickly, stir-fry the fish bones a little, so that it will be better to remove the fish, stir-fry a few times and add an appropriate amount of water.

3. After the water boils, add an appropriate amount of salt, a spoonful of chicken essence, a little sugar, a little soy sauce, cook for 6 minutes on medium heat, and finally sprinkle a little parsley before getting out of the pot, and then turn off the heat and put it on a plate.

Sprinkle with a little chopped green onion and coriander and serve.

How to remove the fishiness of silver carp:

1. Prepare materials and tools: glass bowl or other basins, small spoon, edible white vinegar, ginger, salt. Rinse the slaughtered silver carp and cut it into small pieces and put it in a bowl or other utensils;

2. Cut a few slices of washed ginger and put them in a bowl with silver carp, the ginger slices can have the effect of removing the fishy smell;

3. Pour in a few drops of edible white vinegar, not too much, just an appropriate amount;

4. Use clean hands or chopsticks to stir the silver carp, ginger slices and vinegar in the bowl;

5. Stay for 2 to 5 minutes, rinse several times with water, pour out the ginger slices, and finally add a spoonful of salt to the silver carp to marinate.

1. Silver carp. Loofah soup.

Prepare a silver carp, loofah, refined salt and ginger, clean the silver carp and then make small pieces, then peel the loofah, wash it and cut it into sections, put the loofah and silver carp into the pot together, then add an appropriate amount of water, and put the ginger salt in it, boil it over high heat and then simmer it over low heat until the fish is cooked and ready to eat.

2. Braised silver carp.

Clean the fish and cut it into pieces, wipe the water on the fish at the same time, then put an appropriate amount of oil in the oil pan, heat it and then put the fish pieces in, fry it over low heat until it is slightly yellow on both sides, and then take it out and put it in a bowl. Then put the green onions, ginger, garlic, dried chili peppers, and star anise into it, and then put the fried fish pieces into the pot, and then add an appropriate amount of boiling water to it, the amount of boiling water should be less than half of the fish body, add some sea noodles sauce to it, simmer it over medium heat until it is about the same, and then turn it over again in the middle, then add an appropriate amount of edible salt and sugar to continue to stew, and then add some monosodium glutamate to it when the soup is basically dry.

Chopped green onion and coriander are ready to cook.

Benefits of eating silver carp.

1. Anti-cancer and anti-cancer.

The body of silver carp contains a substance that can inhibit the spread of cancer cells and prevent normal cells from becoming cancerous. Long-term consumption of silver carp is very beneficial for cancer prevention, and it can also promote brain development.

2. Beauty and skin care.

There is a substance contained in silver carp that has a good beauty and skin care effect, and the collagen in it.

It is also relatively abundant, which is conducive to delaying the aging of the human body and repairing the body's tissue cells. For the rough, dandruff.

In many cases, those whose hair is dry and easy to fall out have a good curative effect after eating silver carp, which will make ** moisturized and hair black.

3. Prevention of cardiovascular and cerebrovascular diseases.

This is because of the annual rainfall in the fish, protein and amino acids.

The content is relatively rich, and moderate consumption of silver carp is conducive to promoting the development of intelligence and reducing cholesterol in the human body.

The content and reduce the blood viscosity in the human body are very effective in preventing cardiovascular and cerebrovascular diseases.

Silver carp head soup

Ingredients: silver carp head, soft tofu, green onion, ginger and garlic, condiments, coriander.

How to make:1Choose the head of the silver carp, wash it and remove the gills, everything in half, but do not cut it off, put it aside for later use.

2.Put an appropriate amount of oil in the pan, add the ginger slices, and when the oil temperature rises, put the cut fish head into the pan and fry it. Be careful not to make the fire too big, and turn over, otherwise it will be easy to stick to the pan. When both sides are fried until golden brown, it is served.

3.Prepare a casserole, put green onions, ginger and garlic in the casserole, add water that can cover the fish head, put the fried fish head into the casserole, and cook over high heat. After the water is boiled, skim off the foam on top, then add cooking wine, turn on a little white vinegar and start to simmer slowly.

4.When the fish broth starts to whiten, it means that it is almost ready, so you can add tofu and salt to taste and continue to simmer.

5.When the fish starts to crispy, you can add a little MSG to serve.

In this way, the silver carp head soup is ready, and you can add some coriander or pepper when you eat it, and the taste will be more delicious.

If you want to make silver carp and not be fishy, you must clean it well.

Remove the gills and gutts of the fish.

Smear the fish body and internal organs with cooking wine, then rinse with water.

Add a little vegetable oil to the pan.

Add a few more slices of pork belly and stir-fry to get oiled.

Then add green onions, ginger and garlic and stir-fry until fragrant.

Add a few pieces of rock sugar, miso, hot sauce, and tomato sauce and stir-fry until fragrant.

Add cooking wine, vinegar, oyster sauce, large sauce, soy sauce and a little dark soy sauce.

Finally, put in a can of beer and a moderate amount of water.

Bring to a boil over high heat and simmer for 40 minutes.

Remove from the pan and add a little parsley.

The silver carp stewed in this way is absolutely delicious.

Summary. Here's how to stew silver carp that isn't fishy and delicious:

1. Remove the silver carp, wash and chop into small pieces.

How to stew silver carp is not fishy and delicious.

The method of stewing silver carp is not fishy and delicious as follows: 1. Remove the silver carp, wash it and chop it into small pieces.

2. Prepare the ingredients, cut the green onions, slice the ginger, appropriate amount of soy sauce, put more vinegar, and a little sugar. Salt to taste.

3. Put oil in the pot, put in 3 tablespoons of sugar and fry the color, the color is red, and stir constantly in the middle.

4. Put the fish in the sugar color red, stir-fry and color evenly, and then pour the seasoned ingredients into it and stir-fry it.

5. Put more than half of the water in the fish, then boil over high heat, turn off the low heat and simmer for half an hour.

6. Put it on a plate and serve.

Ingredients for stewed silver carp: silver carp, ginger, chives, peppercorns, pepper, balsamic vinegar, cooking wine, salt, oil, garlic. Steps:

Step 1: Wash the fish pieces. Add the prepared seasoning and marinate for half an hour.

Step 3: Peel and slice the garlic.

Step 4: After frying the fish pieces, add water and garlic slices and simmer for 10 minutes.

Step 5: Wait for the soup to simmer until milky white, and turn off the heat when the juice is almost reduced. A delicious dish is out of the pot.

How to make tarpon.

Hello, dear, the practice of tarpon and silver carp is the same.

But tarpon is more delicious than white lotus.

How to stew silver carp without being fishy and delicious:Ingredients: 750 grams of silver carp.

Excipients: appropriate amount of oil, appropriate amount of salt, 1 piece of ginger, 2 green onions, 2 coriander, appropriate amount of monosodium glutamate, a little sesame oil, a little cooking wine, a little balsamic vinegar.

1. After killing the fresh silver carp bought, remove the intestines, scales, gills, and black skin on the abdominal cavity, and wash them clean.

2. Cut the ginger into shreds, cut the green onion and coriander into sections, cut the fish body with a knife, sprinkle with some salt and cooking wine and marinate for 15 minutes.

<>4. Put the casserole on the open flame, add half a pot of water, boil over high heat, put the crispy and clean oil fish into boiling water, continue to boil for five minutes, change to low heat, put green onion and ginger, cover and simmer for half an hour.

5. Open the lid, add salt, monosodium glutamate, vinegar, pour sesame oil and sprinkle with coriander before serving.

Silver carp is a delicious fish, and many people like to stew it to eat, so how to stew silver carp without being fishy and delicious? When dealing with silver carp, you need to drain the blood water, remove the internal organs, and then marinate the silver carp with green onions, ginger, garlic, salt and cooking wine for about 20 minutes, and the silver carp will be not fishy and delicious. If you are interested, you can continue reading.

1. Marinate the silver carp with green onions, ginger, garlic, salt and cooking wine, and cut the surface with a knife.

2. Heat the pot and add cooking oil, wait for the oil to heat the green onion, ginger and garlic and stir-fry until fragrant, then put the silver carp into the oil pan and fry until golden brown on both sides.

3. After demolishing the silver carp on both sides, add water to cover the silver carp and simmer for about 10 minutes.

4. When the soup turns white, add an appropriate amount of starch water to collect the juice, and then you can put the fish out.