The method of braised silver carp

Health benefits

Silver carp: protects the liver, enhances immunity, and delays aging

Pepper powder: nourishes blood, protects teeth, and protects bones

Monosodium glutamate: Boosting pressure

Ingredients and materials

Silver Carp 1 about 1500 grams

Ginger powder in moderation

Moderate amount of scallions

30g cooking wine

Old draw 10 grams

20g soy sauce

10 grams of salt

3 grams of pepper powder

2 grams of monosodium glutamate

Moderate amount of edible oil

A little scallion

Crushed chili peppers in moderation

Crushed millet pepper in moderation

The method of braised silver carp

1. Clean the inside and outside of the silver carp, make a few cuts, and then apply salt inside and outside to marinate for one hour

2. Prepare ginger, garlic, dried chili flakes, millet chili flakes, chopped scallions, and scallions

3. Rinse the marinated silver carp thoroughly inside and outside

4. Place the pot on fire and add an appropriate amount of cooking oil to heat it up to 70%

5. Hold the fish tail in your hand and fry the fish head in the pan first

6. Put the whole fish into the pot and fry until it turns two golden brown

7. Turn the pot to one side and add ginger, garlic, dried chili, and chopped scallions. Stir fry until fragrant

8. Put the fragrant seasoning on the fish again

9. Pour in dark soy sauce and cooking wine, add an appropriate amount of water and boil

10. After boiling, boil for another 2 minutes, cover the pot and cook over high heat for 10 minutes

11. Open the lid and mix in the soy sauce, pepper and MSG

12. Collect the juice over high heat

13. After serving, sprinkle chopped scallions and chopped millet and pepper on the plate. Serve immediately

Tips

The pickling time for silver carp should not be less than one hour, and the salt can be too much or too little. If there is too much, some fish can be washed without being salty. If there is too little, it is difficult to grasp the saltiness.

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