Chinese Food
Braised silver carp with pout
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Pouting silver carp is tender and nutritious, especially in the wild. It tastes more delicious. But the bone spurs of pouting silver carp are more hard. Today's braised pouting silver carp is delicious with steamed bread or rice. It's also a great wine dish. -
Cooking ingredients
Cooking Steps
Step1:Pouting silver carp clean up.
Step2:The fish makes the flower knife. Marinate for half an hour.
Step3:Dry the fish with kitchen paper.
Step4:Slice the scallion. Slice the ginger. Slice the garlic in half.
Step5:Mix the bowl of juice - 2 tablespoons raw, 1 tablespoon old, 1 / 2 teaspoon sugar, 1 / 2 teaspoon chicken essence. Add half a bowl of water.
Step6:Turn on medium heat. Heat the oil and fry the prickly ash. Remove the prickly ash. Fry the fish until golden on both sides. Because silver carp meat is very tender. When frying, don't fiddle with the fish so as not to affect the overall appearance. When the shovel gently touches the fish, it can turn over again.
Step7:After the fish is fried, put the fish aside, add the onion, ginger and garlic to stir the fragrance, cook the vinegar, and then cook the liquor.
Step8:Put in the pepper. Pour in the bowl of juice. Boil over high heat. Pour in the electric pressure cooker. Put it in the hoof bean stall. After pressing, pour in the stir fry spoon to collect the juice. The pressed fish bones will crumble.
Step9:Stewed silver carp with pouting beaks in brown sauce.
Cooking tips:There are skills in making delicious dishes.
