Braised silver carp
Overview
Lao Guo once mentioned stewed lobster in "Man-Han Banquet". The so-called stewing means frying the raw materials and then stewing them in a pot. The raw materials generally need to be cut into pieces or strips, and the batter used is made with flour and eggs, or directly patted with dry flour. When frying, it depends on the requirements of the dishes. Some need to be fried half-cooked, while others need to be fried directly. When stewing, the soup will be slightly more juicy and there is no need to thicken it. After the finished product is plated, sprinkle with shredded green onions and coriander stalks and mix well. Today I’m going to cook silver carp using the method of stewing it. I’ve actually been eating it this way since I was a kid. It has such a homely taste that I couldn’t be more familiar with it.
Tags
Ingredients
Steps
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Wash the silver carp, remove the fins, and cut into pieces;
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Add appropriate amount of salt and cooking wine, mix well and marinate for 30 minutes;
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Use a plate to take an appropriate amount of dry flour, and dip the marinated fish pieces into the dry flour;
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Fry until golden brown;
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Fry all the fish pieces until golden brown;
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Cut the green onions into sections, slice the ginger, cut the garlic into cubes, and chop the chilies and set aside;
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Filter the oil used for frying fish to remove impurities, return to the pot, add peppercorns and aniseed and sauté until fragrant;
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Pour in the fish pieces, cook in vinegar, cover and simmer for 30 seconds, then add cooking wine and simmer for 30 seconds;
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Add an appropriate amount of boiling water to cover the fish, then add onions, ginger, garlic and pepper;
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After the water is boiled, add an appropriate amount of sugar. After simmering for 15 minutes, add an appropriate amount of salt until the soup thickens and serve.
