Braised silver carp body

Overview

I bought a silver carp, which was a bit big, and I couldn’t finish it at one time, so I cooked it twice, braised the body of the silver carp and the head of the silver carp with minced pepper. It tasted really good and I ate it up every time. Tomatoes are used instead of vinegar. The taste is extremely delicious, sour and sweet. It is especially suitable for people with thin bodies and poor appetite. The fish is tender but not greasy, appetizing and nourishing. Regular consumption can anti-aging and beautify the skin.

Tags

• hot dishes
• home cooking
• seafood
• common dishes
• maternity
• dinner with friends
• winter recipes
• dinner
• liquor
• oil
• onion and ginger
• seafood soy sauce
• silver carp body
• white sugar
• salt
• tomatoes

Ingredients

Steps

1. 1 Remove the scales, guts and wash the whole silver carp

   

2. 2 Divide the fish into two pieces, leaving the fish body, and apply a little salt and flour on both sides

   

3. 3 Wash and cut tomatoes into pieces

   

4. 4 Heat oil in a wok, add silver carp and fry

   

5. 5 Fry both sides thoroughly

   

6. 6 Take a small bowl and mix onion, ginger, white wine, soy sauce, salt, and sugar. Add tomatoes and tomatoes to the pot, add an appropriate amount of water, bring to a boil over high heat, and simmer over low heat

   

7. 7 Remove the juice from the fire

   

8. 8 Remove from pan and plate.