Composition details

Grass carp slices, onion, ginger, garlic, raw pepper, dried pepper, millet pickled pepper, salt, cooking wine, white pepper, chicken essence, starch, sugar and shallots.

Steps to cook pepper-flavored fish fillets

1. Slice grass carp (I asked the big brother who sells fish to slice it), wash and drain it, then mix it with a teaspoon of salt for one or two minutes, and then rinse it repeatedly with clear water. The fish fillets processed in this way are dense, unbreakable and transparent, which is an important step in making boiled fish and pickled fish. )

2. Add white pepper, cooking wine, salt, sugar and chicken essence to the drained fish fillets and marinate for 10-20 minutes, then add appropriate amount of starch and mix well. (You can also use egg white, the effect is the same. Makes the fillets smooth and tender, and locks the moisture and umami of the fish. )

3, pepper fragrance: millet pickled pepper, dried pepper cut into circles, fresh pepper (or dried green pepper) mashed or crushed, onion ginger garlic changed knife. Cut shallots into chopped green onions for later use.

4. Soak the fish in the water: put the water in the pot and make a big fire. After the water is boiled, put the fish in and sprinkle it, and then take it out when it turns white. Don't cook the fish fillets for too long, or they won't be tender. Thin fillets 1, 2 minutes is enough, it is really difficult to judge whether you can taste the thickest fillets for one or two minutes. )

5. Put the cooked fish fillets into the plate and sprinkle with chopped green onion for later use.

6. Add a little base oil to the pot. When the oil is hot, add onion, ginger, garlic, pickled pepper, millet pepper and pepper and stir fry.

7. Pour in hot water, add chicken essence (or chicken soup), salt and a little sugar to freshen up, cook for a few minutes, and pour the soup on the fish.

skill

1. After the fillets are washed and drained, stir them with a teaspoon of salt for one or two minutes, and then rinse them repeatedly with clear water. After this treatment, the fish fillets are dense, unbreakable and transparent, which is an important step in cooking boiled fish and pickled fish.

2, starch or egg white is to make the fillets smooth and tender, and lock the moisture and umami of the fish.

Don't cook the fish fillet for too long, otherwise it won't be tender.

4. Two kinds of spices give off the fragrance of pepper: millet pickled pepper and raw pepper (I use dried green pepper). Because millet pepper and green pepper have a "green" spicy taste, which is very unique. Paired together, peppers are very fragrant. Pepper tastes better when crushed or rolled up.

As for star anise cinnamon, put these spices according to your own preferences.