Bighead silver carp is a common freshwater fish, and here's a simple home-cooked recipe:
Steamed silver carp.
Ingredients: Bighead carp (depending on the number of people): 1 piece.
Sliced ginger: to taste.
Green onions: to taste.
Cooking wine: to taste.
Salt: to taste.
Light soy sauce: to taste.
Oyster sauce: to taste.
Steamed fish soy sauce: to taste.
Sichuan pepper powder: to taste.
Cooking oil: to taste.
Minced coriander: to taste (optional).
Steps: Buy the silver carp at home, wash it, remove the internal organs and scales, rinse it with clean water, and then use a kitchen paper towel to absorb the water.
Cut a few knives on both sides of the fish, sprinkle with a pinch of salt and cooking wine and marinate for 10-15 minutes.
Prepare the steamer for steaming the fish, and when the water is boiling, put the fish in the steamer and add ginger slices and green onions to the fish.
Steam for 15-20 minutes, depending on the size of the fish. Insert it into the body of the fish to see if the meat is easy to separate, and if it is easy, it means that it is cooked.
When steaming the fish, you can prepare the seasoning: heat a little cooking oil, add the steamed fish soy sauce, oyster sauce, a little light soy sauce, a little peppercorn powder, mix and stir well.
Pour out the juice after the steamed fish is finished, pour the seasoning on it, and then pour hot oil, which will release the flavor of the seasoning better.
Finally, garnish with some chopped coriander according to personal taste.
The steamed silver carp is tender and delicious, fragrant and refreshing, and is a simple and delicious home-cooked dish. You can also increase or decrease the amount of seasoning according to your personal taste.