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How do you cook silver carp?

1. Stewed silver carp is easy to make and has a delicate taste, so it is very suitable for children and the elderly. First wash the silver carp, remove the scales, remove the stomach, boil it with water and blanch it thoroughly (you can add or subtract some ginger slices), then pour out the soup, rinse with cold water and blanch again for a few times, then remove it and set aside.

2. The braised ginger is chopped, garlic chopped, Douchi slightly chopped, silver carp cleaned, chopped into small pieces, then put into a soup basin, add a few slices of ginger, add 1 tablespoon cooking wine, add 1 tablespoon salt, then grab well and marinate for a while. Then heat the pot, then heat the oil, fry the silver carp piece by piece, fry until the surface of the silver carp is scorched yellow, serve and set aside.

3. The first step is to clean the filtered water after slaughtering the silver carp. Put it in a bowl, add a small amount of rice wine, mix with the right amount of cassava starch and marinate for a while. Wash and cut green onions and lettuce, wash garlic, soak ginger, soak sharp peppers and cut up. . Take a small bowl, put in the appropriate cassava starch, add a small amount of cold water, mix evenly to make water bean powder.

4. Silver carp is suitable for cooking methods such as burning, stewing, steaming and oil soaking, especially steaming, which can best reflect the light and fresh characteristics of silver carp. When cleaning silver carp, remove the liver because it contains poison. Skillfully remove the fishy smell: after the fish is scaled and cleaned by laparotomy, pour some yellow rice wine into the basin to remove the fishy smell of the fish and make the fish delicious.

How to stew silver carp is delicious

1. Ingredients: 1 silver carp, 2 garlic, right amount of spring onion and ginger, right amount of large material, 1 small tablespoon of salt, 2 tablespoons of light soy sauce, 2 tablespoons of bean paste, 2 tablespoons of wine, 3 tablespoons of salad oil, 3 red and green peppers. Step: wash silver carp and cut into sections, add spring onion, ginger and pepper, cooking wine, light soy sauce and salt for about 2 hours. I didn't pickle because of time. Stick flour on the two sides of the fish.

2. Unfold all we can do delicious silver carp: wash the silver carp clean. Split the fish in half; cut into thick pieces. Add the seasoning and grab it well. Add cornstarch and mix well. Then stir-fry dried pepper and chopped onion and ginger. Then add the sauce and bring to a boil. Boil the fish over high heat for 5 minutes.

3. The practice of stewed silver carp head is as follows: rinse the fish head to the gills, split it into two pieces, blanch it in a boiling water pan, remove and drain; slice the ham and rinse the pea seedlings. Heat the frying pan with oil, fry the fish head until golden brown, add cooking wine, green onions, sliced ginger and some fresh soup, bring to a boil, cook until the fish head is crisp and milky white, remove the fish head from the soup bowl and sprinkle with pea fry.

4. when you have almost collected it, put it into the pan and sprinkle with parsley. It's done. Enjoy the delicious fish. You can cut the fish twice when you cut it into pieces. This will make the fish stew more tasty. As the saying goes, "a thousand rolls of bean curd and ten thousand rolling fish" is patient in its production, and it is wonderful to wait before enjoying the delicious food, isn't it? The above is about how to stew silver carp delicious content introduction.

5. Excipients: spring onions, ginger, garlic, sliced ham, powdered skin, sliced bamboo shoots seasoning: salt, monosodium glutamate, wine. Practice: the practice of silver carp head soup, washing silver carp head dripping dry. First heat the pan to cook and adjust the oil, fry a few slices of ginger, and fry the fish head on both sides to remove the fishy smell. Then move into the cooking pot, put the water to cover the fish head, and bring to a boil. You can cut some sliced bamboo shoots and cook them. After pouring in the right amount of cooking wine, simmer over low heat.

The practice of sliced silver carp meat

Main ingredients: 2 slices of silver carp meat. Excipients: the right amount of oil, salt, soy sauce, pepper, cooking wine, vinegar, ginger 1 small piece, 1 spring onion. The practice of steaming fish fillets into thick slices, shredded ginger and chopped onions. Marinate the fish with a little soy sauce, vinegar, salt, wine and pepper for a while, and spread some shredded ginger at the bottom of the plate. Put the fish size on the plate and put some shredded ginger on it. Steam in a boiling water pan over medium heat for 10 minutes.

Hello! The method of silver carp meat slices is as follows: main ingredient: silver carp excipients: egg white seasoning: spring onion and ginger water, cooking wine, salt, monosodium glutamate and pepper: take meat from silver carp, slice it into large slices, rinse the blood and put it into a basin, add appropriate amount of spring onion and ginger water, cooking wine, salt, monosodium glutamate and pepper to marinate and taste, then add egg white and water starch.

Steps: fish treatment: clean silver carp after slaughter, remove internal organs and fish scales, then cut open from the abdomen, take out the fish meat, and save the fish bones for boiling soup. Cut the fish into thin slices and put them in a bowl. Marinated fish: add sliced ginger, green onions, cooking wine, salt and white pepper to the fish, stir well and marinate for 15-20 minutes.

First cut off the tail fins of the silver carp and slice the meat along the keel, but do not cut it into pieces. Then cut off the fish bones in the middle and throw them away. Then slice the fish bones from the fish. The tail of the fish is cut into long strips, like a fan. Slice the ginger and garlic, cut the chili rings after the millet is spicy, and cut the diamond slices after the green and red peppers are pedicled and seeded.