First, the practice of sliding silver carp in casserole
1. Remove gills, scales and belly of silver carp and wash.
2. Make several cuts on both sides of the fish, cut them open and dry the surface moisture.
3. Heat the oil in the pot, add the silver carp,
4. Fry until golden on both sides and serve.
5. Put the silver carp in the casserole.
6. Add ginger slices and onion knots.
7. Add 8 minutes of water and some cooking wine.
8. Cook over medium heat for 5 minutes.
9. Simmer for 50 minutes.
10. Add a proper amount of salt,
1 1. Add appropriate amount of Lycium barbarum and cook for 2 minutes.
12. Sprinkle some pepper,
13. Sprinkle some shallots.
skill
1. Stew fish soup in casserole, boil over medium heat and stew over low heat.
Fish should be fried before stewing. Fish soup tends to turn white and greasy.
3. Fill the fish soup with enough water at a time.
Second, silver carp in casserole
Raw materials:
Material: 500g silver carp head.
Accessories: luncheon meat100g black fungus (water hair) 25g winter bamboo shoots 30g tofu (south)100g rapeseed 50g pig tongue 20g.
Seasoning: monosodium glutamate 2g salt 10g pepper 2g cooking wine 20g ginger 15g garlic (white skin) 10g onion 10g.
Making:
1. Add oil to the pan and fry the fish head when it is 40% to 50% hot; Put the casserole on the fire, mix with fresh soup, and cook the fish head until it is milky white;
2. When cooking, add ginger, luncheon meat, heart tongue slices, fungus, winter bamboo shoots, tofu, vermicelli, mushrooms, salt, pepper, monosodium glutamate, cooking wine and green leafy vegetables;
3. Cover the fish head on the surface after taking out the pan, add garlic and chopped green onion, and take out the pan to put oil; Heat the oil to 40% and pour it on the chopped green onion.
Production skill
1. The soup should be milky white, and the fish head must be removed and washed, otherwise it will smell;
2. Fish heads need to be cooked for a long time before the flavor can be cooked;
3. Finally, add garlic and chopped green onion, so that garlic and chopped green onion will have fragrance when pouring oil.
Third, the practice of frying silver carp.
1. Cut the green pepper into pepper rings obliquely, chop Pixian watercress, and marinate the fish fillets with cooking wine 10 minute.
2. Put oil in the wok and heat it to 40%. Add Zanthoxylum bungeanum and dried red pepper and stir-fry until fragrant. Add Pixian watercress and green pepper and stir-fry a few times.
3. Add fish fillets and stir fry, add a little soy sauce, add chicken essence and stir fry evenly after the fish fillets change color.