Braised silver carp
Overview
The fish is relatively large, cut into three pieces, and then make a few cuts on the fish to make the fish more delicious. They were put together when putting them on the plate (a bit ugly😀 but the taste is quite delicious. My daughter’s naughty mouth was full of praises. I was so proud😌)
Tags
Ingredients
Steps
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The fish seller packed up the silver carp and carefully scraped the remaining scales from the corners. Cut off the gills and fins of the fish, and remove the black membrane in the internal organs. Wash well. Cut the fish into three pieces, and then make a few cuts on the fish to make it more flavorful when stewed
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Add appropriate amount of cooking wine, appropriate amount of light soy sauce, and a very small amount of salt to marinate for a while
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Slice onion, ginger and garlic, cut dry red pepper into sections, prepare Sichuan peppercorns and star anise
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Heat the pot, add an appropriate amount of vegetable oil to the hot pot, sauté the onion, ginger, garlic, pepper, star anise, dried red pepper
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Turn to medium heat, add marinated fish and fry for one minute
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Add 5 tablespoons of white wine
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Add 5 tablespoons of vinegar
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Add 5 spoons of light soy sauce and 1 spoon of dark soy sauce
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Add three tablespoons of sugar and appropriate amount of salt
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Boil over high heat for three to four minutes, turn over carefully, and cook for a while
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Add enough warm water to cover the silver carp. The fire is boiling
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Cut tomatoes into cubes
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Add tomatoes and keep the fire burning
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When there is a little soup left and it becomes thick, turn off the heat
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Serve on a plate, sprinkle with chopped green onion, and drop in sesame oil
