Home cooked silver carp(jia chang shao lian yu yong qi ta lei si de yu ye hang )

Home cooked silver carp

Introduction:

"It's a very common home dish, but it's still a little difficult for novices to fry fish."

Production steps:

Step 1: clean silver carp (descaling, fin removing, visceral removing and fishy line removing) and thoroughly dry the surface with kitchen paper.

Step 2: fish diamond knife. Apply dry starch evenly on the fish. Pour oyster sauce, soy sauce, cooking wine, sugar, vinegar, Zanthoxylum powder, garlic and ginger into a bowl and stir well. Shred green pepper and set aside.

Step 3: add vegetable oil in the non stick pot and heat it. Fry the fish in the pan for 2 minutes on each side. Don't turn the fish during this time, otherwise it will break the skin and meat easily.

Step 4: pour the seasoning on the fish, add water (without fish) to stew for 15 minutes, put the fish out of the pot and put it on the plate, stir fry the shredded green pepper with the remaining soup, and pour it on the fish.

Step 5: complete.

Materials required:

Silver carp: 400g

Green pepper: 1

Jiang: three blockbusters

Garlic: 3 cloves

Vegetable oil: 20ml

Oyster sauce: 10ml

Raw soy sauce: 40ml

Sugar: 5g

Vinegar: 5lm

Cooking wine: 10ml

Zanthoxylum powder: 2G

Starch: 20g

Note: before frying fish, be sure to wipe dry the water, otherwise the hot oil splashes in the next pot and there are many scars. Use non stick pot, apply starch on the fish, heat the oil, and don't turn it over to prevent sticking to the pot and breaking the skin

Production difficulty: ordinary

Process: firing

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Jia Chang Shao Lian Yu Yong Qi Ta Lei Si De Yu Ye Hang