Home-cooked practices of African fish

African fish, that is, silver carp, is a famous freshwater fish, which is loved by many people because of its tender meat and rich nutrients. However, if you want to make silver carp with good color and fragrance, you still need to master certain methods. The classic methods of silver carp are braised tilapia, fried silver carp, fried silver carp in sauce and shark fin pot with pepper. Here's a detailed introduction to how to cook this dish for everyone.

First of all, braised tilapia

Ingredients: silver carp, onion, ginger, soy sauce, red pond, vinegar, salt, chicken essence and garlic.

Practice: Wash the fish and cut it (it will taste better). Add some oil to the pot, add onion, ginger and garlic, and stir-fry the pot for fragrance. Stir-fry the fish, add soy sauce, vinegar, old brown sugar, salt and water, simmer for 15 minutes, then collect the soup and take it out of the pot. Sprinkle shredded onion and pepper on the pot.

Second, pan-fried silver carp

Ingredients: silver carp, minced garlic, rice wine, salt and soy sauce.

Exercise:

After the silver carp is slaughtered, it is marinated in cooking wine for a while.

Fry in a pan with slow fire.

Take some salt, soy sauce and minced garlic in front of the pot and stew for another three minutes.

Third, roast silver carp in sauce.

Ingredients: silver carp 1 piece (about 500g), ginger, garlic, 2 teaspoons of bean paste, a little salt.

Exercise:

Stir-fry ginger slices in a hot pot;

Silver carp is dried with kitchen blotting paper, put into a pot and fried with warm fire until golden brown;

Turn over and fry until golden brown;

Put garlic on the fish and add 2 teaspoons of bean paste;

Add less than half the cold water of the fish;

Add 1 spoon salt;

After the fire boils, simmer until a small amount of juice remains;

Dish, add shredded garlic and eat while it is hot.

Four, pepper shark fin pot

Pepper shark fin pot is a kind of fish hot pot. The difference from the general fish hot pot is that only the position of dried abalone of silver carp is selected. This position is the live meat that is active for 24 hours. The meat quality is closely registered and has strong plasticity, and the meat quality is tender and spineless. The taste is smooth but not greasy, and it contains collagen powder. Another feature of pepper silver carp wing pot is that the bottom material of pepper hot pot is aimed at the meat quality and taste of silver carp wings. The bottom materials of pepper pot are ancient earthen altar, ginger pickled in Zigong well, wild pepper and its 12 unique spices, rapeseed and Chili oil combined with 18 unique spices, in addition, pepper powder, ginger and millet are added to make the whole pot bottom thick, delicious and full of sweetness.