Home cooked silver carp(jia chang shao lian yu )

Home cooked silver carp

Introduction:

"Thanks to my friend, I gave you a wild silver carp from Laixi lake. More than 10 jin of wild fish is really rare. Naturally, I have to treasure it. I want to make it absolutely delicious and never waste a mouthful! This method is also suitable for carp. Because my fish is very big, I only cut one of them. It's OK to cut the whole fish. "

Production steps:

Step 1: prepare the ingredients

Step 2: cut the fish into pieces, about 2 cm thick. Break up the eggs and stir well

Step 3: put the cut fish pieces into the egg liquid, and hang the egg liquid on them

Step 4: wipe the pot with ginger slices, pour oil into the pot, and the oil should be more appropriate. When the oil is 50% hot, put the fish wrapped in egg liquid into the water

Step 5: fry until both sides are slightly yellow, the remaining egg can be poured into the pot, stir fry a little, remove

Step 6: add the remaining oil into pepper, star anise, green onion, ginger, garlic and pepper to saute until fragrant

Step 7: pour in the fried fish without turning it over. Add vinegar and simmer for a few minutes, then add soy sauce and sugar.

Step 8: then add water, the water is just better than the fish

Step 9: cover the pot and simmer over low heat. Add salt 5 minutes before the pot, put a small spoonful of chicken essence before the pot, you can get out of the pot!

Materials required:

Silver carp: About 750g (or carp)

Egg: 1

Oil: right amount

Vinegar: right amount

Soy sauce: moderate

Old style: moderate

Sugar: right amount

Salt: right amount

Zanthoxylum bungeanum: right amount

Star anise: right amount

Scallion: right amount

Ginger: right amount

Garlic: right amount

Chicken essence: appropriate amount

Precautions: 1. Soak fish with water and wine for half an hour in advance. 2. Try not to turn the fish during the whole process to prevent the fish from breaking. You can push it gently with a shovel as long as it doesn't touch it. 3. When adding vinegar, be sure to sprinkle evenly on the fish. The amount of vinegar is a little larger (it's better to use Shanxi old mature vinegar). Other vinegar taste will be lighter, not so fragrant) 4, can add tofu to the soup, stew together, also very delicious.

Production difficulty: simple

Process: firing

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Jia Chang Shao Lian Yu