Materials/tools: silver carp 1 strip (about 3 kg), coriander, onion, ginger, garlic, pepper, star anise, dried pepper, fragrant leaves, light soy sauce, oyster sauce, vinegar, sugar, cooking wine, salt, monosodium glutamate, cooking oil and clear water.
1. Buy a fresh silver carp in the market, let the merchant get rid of the internal organs and come back to wash it. Pay special attention to scraping the black film in your stomach. Onion, ginger, garlic, dried pepper, fragrant leaves, star anise and pepper, get ready. Pour all the soy sauce, soy sauce, oyster sauce, cooking wine, white vinegar and sugar into a small bowl and stir well for later use.
2. Cut a few times on both sides of the fish with a knife to facilitate the taste. If the pot is small, it can be cut in the middle.
3, fire, hot pot pour oil, the amount of oil is more than usual cooking, pour all the dry ingredients, stir fry.
4. Put the fish in the pot, shake the pot to prevent the fish skin from sticking to the pot, and pour a small bowl of sauce on the fish for a minute or two.
5. Turn the fish over and fry it for another minute or two. If you are afraid of sticking to the pot, you can pick it up from the fire and shake it a few times. In a small bowl just filled with juice, add about three bowls of water.
6. Add water to less than half of the fish's water, and then boil it. Boil and simmer for about 20 minutes. Don't be too hot, the longer the stew, the better. When stewing, push the fish a little to prevent it from sticking to the pot. It's best to scoop up hot soup with a spoon and pour it on the fish to make it taste better.
7, stew until the soup is thick, take a big bubble, add 7 grams of salt, and then collect the juice on fire.
8, add 3 grams of monosodium glutamate to taste, sprinkle with coriander and serve.