What accessories do you need to eat silver carp? What should you do?
1. Silver carp in tomato juice Ingredients: silver carp tail 1 (about 900g), 3 onions, 2 slices of ginger Accessories: (1) wine 1 tablespoon, soy sauce 1 tablespoon, a little pepper (. 1 tbsp starch water and a little starch: 1 Wash the fish tail, cut the fish from the abdomen, remove the big bones, cut the fish with an oblique knife, mix in (1) materials, and marinate with 2 slices of ginger and 2 onions (cut into sections) 10 minutes. 2 pat the fish tail with a layer of dry starch, fry it in hot oil, take it out and put it in a plate. 3 Pour out the frying oil, leave 1 tbsp to fry (2), and cut 1 onion into chopped green onion. Turn off the heat when the soup is thick, sprinkle with chopped green onion and pour it on the fish tail. Note: 1. When cutting fish, the knife should be inclined and the blade should be deep. The cut fish will stick to starch after hanging upside down, and the fried fish will have a three-dimensional effect. 2. After sticking the dry powder, stop for one minute to make the starch firmly attached before frying, shake off the excess powder and put it in the pot to avoid sticking to the bottom of the pot. 2. Litchi silver carp balls "Litchi silver carp balls" are made of fish tails. Peel the fresh silver carp tail, chop the bone spur into coarse stuffing, and add appropriate amount of fat meat, horseshoe granules, starch, egg liquid, etc. Stir-fried until golden brown, with salt and pepper sauce dishes, the shape is like litchi tender inside and tender outside, spicy and delicious. It would be better if the fried lychee silver carp balls were covered with lychee-flavored sauce. It is particularly important to point out here that the pepper seeds used in this dish are the dried pepper seeds discarded by people, which are unique. 3. 500g of garlic-roasted silver carp, 50g of garlic, 50g of vegetable oil (75g), 5g of three pickled peppers, 5g of sugar, 2g of vinegar, 5g of salt15g, 5g of red oil, 0g of Jiang Mo10g, and 0g of chopped green onion10g. Practice (1) Wash silver carp, cut into 4 pieces and season with salt. Pickled peppers are seeded and pedicled. (2) Put the wok on a big fire, add oil and cook until it is 70% cooked, add garlic and stir-fry it slightly, then add fish pieces and take it out. (3) Leave 50g of oil in the pot, stir-fry garlic, pickled pepper and ginger, add fish pieces, broth, white sugar, soy sauce and cooking wine, turn the heat down until the garlic is cooked, shovel the fish into a plate, thicken the pot with vinegar, monosodium glutamate, chopped green onion and water bean powder, and pour red oil on the fish. Features This dish is tender, smooth and delicious, and the garlic is delicious. 4. The practice of silver carp with green pepper. Practice: Steam the fresh silver carp (when steaming, the silver carp's body should be cut into many crossings like normal fish, so that green peppers can penetrate into all parts of the fish), and then put it on a plate, preferably a long, grass-green ceramic plate, and put the fish vertically. Then you will see a monster covered with red and green peppers. When eating, there is only the smell of pepper, and the aroma is tangy, hanging three feet! The practice of PS green pepper: fresh (must be fresh! Chop the green pepper and red pepper (one sixth of the length of the little finger) and fry them in the oil pan, but don't fry them for too long, so as not to fry them too old and lose their fragrance. In these few short minutes, you should put soy sauce (for color matching and taste), pepper (that is, pepper in Mandarin, which improves the taste one by one) and monosodium glutamate (for seasoning, but don't put too much, you will be a fool if you eat too much), as if you want to hook starch (so that you will have viscosity and appetite). There are still some practices in this regard: /spdq/650