1, fresh silver carp tail, washed and divided into two sections. Deep the fish. (Weight: 2kg) Sprinkle the fish with salt evenly. Stand by and watch.
2. Heat the flat-bottomed non-stick thick pot and add a little more oil than the constant.
3. Drain the salted fish and fry it in the oil pan. Fry one side and fry the other side. Finally, it was completely blown up. This will smell good.
4. Slice the ginger, mash the garlic, tie the onion (I use the green onion), cut the dried pepper into sections, and prepare a handful of peppers. The fish is almost cooked. Put all these ingredients into the pot and fry them until they are fragrant.
5. Open a big fire, add cooking wine, soy sauce, soy sauce, sugar, vinegar, a spoonful of Laoganma Douchi, add water, boil without covering the lid, then cover the lid and stew until it tastes delicious.
You put enough salt in the salted fish, so you don't need to add any more salt. Collect the juice with high fire before taking out the pan, and add coriander and garlic leaves.