-Cook fish fillets at home-
Ingredients: 1 silver carp tail.
Pickling seasoning: half a spoonful of salt, 2 tablespoons of onion and Jiang Shui, 2 tablespoons of pepper 1 spoon, 2 tablespoons of cooking wine, eggs 1 spoon, and starch 1 spoon.
Other seasonings: 2 tablespoons of salt, liquor 1 tablespoon, half of garlic, scallion 1 knot, 2 tablespoons of yellow lantern sauce, 3-4 tablespoons of soy sauce, 4-5 dried peppers, and coriander 1 piece.
-Manufacturing methods and steps-
Step 1: Boned the fish tail, then sliced it with an oblique knife, put it in a bowl containing 2 tablespoons of salt and 2 tablespoons of white wine, then grab it by hand for 2 minutes, and then wash it with clear water several times until the water becomes clear.
Step 2: Clean the fish, then squeeze out the water by hand and put it in a big bowl. Add half a spoonful of salt, 2 spoonfuls of onion and Jiang Shui, 1 spoonful of pepper, 2 spoonfuls of cooking wine, egg white and 1 spoonful of starch in turn, then grab them evenly, marinate them for 10 minute, and marinate the fish.
Step 3: Prepare seasoning when marinating fish, chop garlic into powder, chop chopped green onion and coriander, cut dried Chili into small pieces, then put them into plates respectively, and put a handful of Chili and dried Chili together for later use.
Step 4: add a big fire to the pot and bring it to a boil. Turn the heat down to keep the water slightly boiling, and then put the marinated fish slices into the pot.
Step 5: Put all the fish fillets into the pot, turn on a little bigger fire, boil the water, then take it out quickly, drain the water a little and put it on the plate.
Step 6: Heat the pan again, add a little oil, stir-fry minced garlic and chopped green onion in the pan until fragrant, then add 2 tablespoons of yellow lantern sauce to stir-fry until fragrant, then add 3-4 tablespoons of soy sauce, and add 1 tablespoon of soup for cooking fish fillets at the same time, and cook the soup over medium heat until thick.
Step 7: Pour the cooked seasoning juice evenly on the fish fillets.
Step 8: Sprinkle the remaining minced garlic on the fish fillets, meanwhile, put the pepper and dried pepper into the frying spoon, pour the hot oil into the spoon to stimulate the fragrance of the pepper and dried pepper, quickly pour it on the fish fillets, and then add the coriander to serve.
Cooking skills—
(1) After the fillets are cut, it is best to grab them with salt and white wine for a while and then rinse them, so that the fishy smell of the fish can be well removed, and the processed fillets taste fresh and tender.
(2) Pickled fish is very important. The most important thing is not to put the spices in the wrong order. First of all, we should knead the fish with salt, cooking wine and onion Jiang Shui, then add the egg white and mix well, let the fish eat the egg white, and finally add starch to lock the water. This is the correct way to make the fish smooth and tender.
(3) When cooking fish, keep the water slightly boiling with a small fire. If the fire destroys the starch of the fish, the fish will be cooked.
(4) Don't cook the fish in the pot for too long, usually about 30 seconds to 40 seconds.
(5) Put the minced garlic twice, so that the garlic flavor is particularly rich. It is best to use hot oil to wash out the fragrance of pepper and pepper, so that the fragrance of seasoning will be better released.