Stewed silver carp

Stewed silver carp

Introduction:

"Lao Guo once mentioned" stewed lobster "in Manhan Quanxi. The so-called stew is to fry the raw materials and then stew them. Generally, the raw materials need to be changed into pieces or strips, and the batter used is mixed with flour and eggs, or directly patted with dry flour. Over fried, depending on the requirements of different dishes and different, some need to fry half cooked, some are directly fried. When stewing, the soup is a little more, so it doesn't need to be thickened. After the finished product is put on the plate, sprinkle with shredded green onion and coriander stalk to mix. Today, we use the method of stewing to make silver carp. In fact, we've been eating it since childhood. It's so homely. I can't be more familiar with it. "

Production steps:

Step 1: wash the silver carp, remove the fins, and cut into pieces;

Step 2: add appropriate amount of salt and cooking wine, and marinate for 30 minutes;

Step 3: take proper amount of dry flour from the plate, and dip the salted fish with dry flour;

Step 4: deep fry until golden;

Step 5: fry all the fish until golden yellow;

Step 6: cut the scallion into sections, slice the ginger, cut the garlic into pieces, and break the pepper into pieces;

Step 7: filter the oil of fried fish, remove impurities, return to the pot, add pepper and large ingredients, and stir fry until fragrant;

Step 8: pour in the fish, cook in vinegar, cover and simmer for 30 seconds, then add cooking wine and simmer for 30 seconds;

Step 9: add appropriate amount of boiling water, no fish, add onion, ginger, garlic, pepper;

Step 10: bring the water to a boil for two times, add the right amount of sugar, stew for 15 minutes, add the right amount of salt, until the soup is concentrated, and then put it on a plate.

Materials required:

Silver carp: half a stick

Flour: right amount

Edible oil: right amount

Sugar: right amount

Soy sauce: right amount

Zanthoxylum bungeanum: right amount

Large material: moderate amount

Cooking wine: moderate

Pepper: right amount

Ginger: right amount

Garlic: right amount

Vinegar: right amount

Scallion: right amount

Note: 1. Depending on the size of the fish, change it to the appropriate size of the fish section, which is good for taste and frying; 2. When cooking vinegar and cooking wine, it should be hot, and cover the pot after adding; 3. Deep fry the fish, which is not only delicious, but also easy to stew.

Production difficulty: simple

Technology: stewing

Production time: half an hour

Taste: salty and fresh