Braised silver carp pieces, the method is simple to achieve 3 points, the fish meat is tender but not scattered, the soup is thick and fragrant, praise

Braised silver carp pieces, the fish meat is tender but not scattered, the soup is thick and fragrant, the method is simple, as long as it is 3 points.

Here's how to make this dish:

[Ingredients]: silver carp, ginger, green onion, green pepper, red pepper garlic

【Method】:

First, fresh fish can ensure that the soup is delicious and the fish meat is fresh and tender

When buying fish, you should buy fresh live fish, I believe everyone understands this, and then cut the body and tail of the silver carp into small pieces with a knife for later use, add a spoonful of salt and marinate for 10 minutes in advance.

Slice the ginger, wash the green onion and set aside, pat the garlic with the back of a knife, wash and cut the green and red peppers into pieces for later use.

Pour oil into the pot, add ginger, and fry the green onion until fragrant to form a pot gas.

Second, put in the fish pieces and fry them on both sides over low heat to set the shape.

Put the fish pieces in a pan and fry them slowly over medium-low heat before turning over to set them to prevent them from boiling.

Add a spoonful of light soy sauce to the pan to taste.

Add another scoop of dark soy sauce to color.

Use a spatula to gently push the fish pieces.

Add another half bowl of water, add a teaspoon of salt, and a teaspoon of sugar.

Bring to a boil on high heat, turn to medium-low heat and simmer for 20 minutes, so that the umami of the fish will slowly come out, and the room will be fragrant.

Add garlic, green pepper, and red pepper to fragrant, cook until broken, and then add a spoonful of monosodium glutamate.

3. Thicken the soup with wet starch water to thicken the soup and coat the fish pieces with sauce.

In a small bowl, take a little cornstarch, mix it into wet starch water, draw a circle and pour it into the pot, and use a spatula to push the fish pieces, the thickened soup in the pot becomes thick, and the surface of the fish pieces is coated with soup, which makes people salivate!

Because my family likes to make rice in fish soup, I keep more soup in the soup. If you like less soup, you can reduce the soup on high heat before thickening.

Tips:

To make braised silver carp pieces delicious, the first thing to do is to buy fresh live fish, I believe everyone knows this; Secondly, before the fish pieces are put into the pot, marinate them in advance to make them flavorful, and fry them slowly over medium-low heat to make them set, which can ensure that the fish is tender and not scattered; Thirdly, before cooking, you should use wet starch to make a thickening of the soup, each piece of fish is wrapped in a delicious sauce, fragrant and flavorful, the soup is thick, so delicious!