Silver carp is a deep-sea fish, rich in nutrients, simple to operate, and loved by the majority of food lovers. It is generally steamed or fried, and today shares a garlic squid (also steamed). Most of the squid on the market are frozen or vacuum-packed. When choosing, try to choose fish white, and the flesh cannot be detached.
The silver carp is cold-hydrolyzed and drained to remove excess water. Wipe a small amount of salt and marinate it with cooking wine or rice wine for half an hour. Both sides should be marinated. You can also put the salt directly into the wine, pay attention to the salt a little bit, not too much.
Stir-fried garlic Pickled silver squid time can be fried garlic, with a small amount of oil, oil temperature of 30% into the garlic, stir-fried with small fire, add fuel and taste, to the golden color of garlic can be. Then spread the fried garlic evenly on both sides of the silver carp, covered with plastic wrap (without cling film or covering, the difference is that there will be steam water), steaming on the steamer for 10 minutes.
After steaming, cut the onion and spread it on the fish. Friends who like to eat spicy can add a little red pepper, add seafood sauce according to their own taste, burn a little oil (enough to pour onion), be sure to burn hot, water Gently sizzle on the onion! The nutritious and delicious garlic silver squid is OK! The entrance is instant!
Less salt. Do not put ginger. If the fish is thicker, you can steam for 2-3 minutes.