material
One and a half pounds of silver carp are sliced, add salt, three tablespoons of cooking wine, and two tablespoons of starch to catch the taste evenly. Two tablespoons of watercress, twelve minced red peppers, one spoonful of peppercorns, a small piece of ginger, four minced garlic cloves, four chopped green onions, six chopped herbs (also known as fish parsley), 1 tbsp soy sauce, 1 tbsp vinegar, 1 tbsp sugar, MSG to taste.
method
Slaughter and clean the silver carp, remove the net fish meat, cut the slices into slices about 0.2 cm thick, then put them in a bowl, add salt, cooking wine, water starch and evenly; chop the fish head and fish bones into pieces; peel and wash the ginger and garlic and cut into ginger and garlic; wash and cut into slices; wash the green onions and cut into green onions. Put the pan on the fire, put the oil on the heat until it is 40% hot, add the fillets to slip and scatter, and when it is white, skim off the oil and remove it.
Drain the oil.
Leave about one or two halves of oil in the pan and sauté with watercress, pickle spicy, ginger, garlic and rice to make it cherry-colored.
Add about half a catty of water, add the ingredients, fish fillets, soy sauce, salt, vinegar, sugar, peppercorn powder and bring to a boil, reduce heat and cook slowly.
When the fish is cooked and the soup is thick, add MSG, chopped green onion, and herbs leaves, shovel and put the pot on the plate.