Ingredients: 1 grass carp (catfish, snakehead, etc. They are all 1.5 kg), 100g sauerkraut (pickled vegetables), 20g wild pepper, 10g ginger slices, 20g garlic paste, 4 teaspoons of starch (20ml) and 1 egg white.
Practice: first treat the fish and cut it into fillets.
1, fish first. Wash the killed fish, be sure to wash the black film in the belly of the fish, chop off the fins and cut off the head.
2, close to the fish bones, put the fish slices.
3. Cut the fish skin under the fillets downward, obliquely cut into fillets with a thickness of about 0.5 cm, cut the fish steak into pieces with a length of about 5 cm, and cut the fish head in half.
4. Catch fish fillets and fish heads with 1 teaspoon cooking wine, 2 teaspoons starch, 1/2 egg whites and appropriate salt, and marinate for 15 minutes.
After the fillets were processed, the fish with pickled vegetables began to be cooked.
1, sauerkraut (pickled vegetables) is sold in many supermarkets. You should buy it from Sichuan.
2. Dry the water in sauerkraut by hand and cut it into filaments for later use; Chop the wild pepper.
3. Heat the wok, add 3 tablespoons of oil, add ginger slices and garlic and stir-fry until fragrant, then add shredded sauerkraut and wild pepper.
4. Add a proper amount of clear soup or boiling water (the amount of water should not exceed all fish fillets) and boil.
5. Drain the fish head and fish, and cook for 10 minute, so as to get a delicious taste.
6. Put the marinated fish fillets into the soup one by one and spread them out with chopsticks. After the fish fillets are boiled and discolored, add salt, sugar, chicken essence and pepper to taste, serve out a deep dish and pour a little hot oil on the fish fillets.
The method of spicy and hot fish hotpot
Main components; Grass carp 1 (about1000g)
Accessories: egg 1 piece, salad oil 1000- 1500g, soup 1250g, salt 5g, monosodium glutamate 3g, pepper noodles 4g, cooking wine 15g, ginger slices 3g and garlic cloves 7g.
Side dishes; Bean sprouts, cabbage, tofu, kelp, etc. Any food you like will do. )
Practice;
1. Grass carp scales, gills, laparotomy, viscera removal and cleaning. Take off two pieces of fish with a knife, and chop the head and bones into pieces.
2. Slice the fish with an inclined blade, add refined salt, cooking wine, monosodium glutamate and egg white and mix well, so that the fillets are evenly covered with a layer of egg paste.
3. Put the wok on the fire, add the broth and salt to boil, add the fish head and bones, and cook over high heat. Skim the foam from the noodle soup and add cooking wine to remove the fishy smell. Put the bean sprouts at the bottom of the soup basin. After the fish bones are cooked, pick them up and put them in the soup basin.
4. Shake the fish fillet into the pot, pick it up when it is just broken and put it on the fish bone. Then add ginger slices, garlic cloves, onion knots, pepper noodles, monosodium glutamate, pepper, dried peppers and so on.
5. Wash the pan, add salad oil and heat it to 70% heat.