Raw materials:

Barracuda, starch, salt, wine, ginger, onion, pepper, pepper.

Exercise:

1, the barracuda (barracuda, I believe this name is very strange to many people) can weigh about 3 kg. Suobian fish is a kind of fish that likes to "slide" in the upper reaches of the Yangtze River. Scaleless, with less black skin and thorns, soft and boneless, delicious and fresh. ) Clean up and remove two pieces of meat from your stomach, cut them into fish slices and add dry starch, and grab some salt, wine, ginger slices, scallion and pepper for later use. Cut the remaining fish bones into pieces, cut the fish head in half, stir-fry with lard, ginger and pepper, then add onion and water (broth is better) and boil for later use;

2. After burning rapeseed oil, turn off the fire, pour the dried Chili festival and pepper into the oil and stir-fry, then pour it into the soup with fish bones and fish heads. At this time, the pot is boiling, and people have a sense of accomplishment;

3. Soup needs more time to be more fragrant and delicious. Finally, the spare fillets are boiled into soup, and the fish can be eaten in a pot.

Main ingredients:

Grass carp 1 (about1000g)

Accessories:

Eggs 1 piece, salad oil 1000- 1500g, soup 1250g, refined salt 5g, monosodium glutamate 3g, pepper noodles 4g, cooking wine 15g, ginger slices 3g, garlic cloves 7g and onion 8g.

Production process:

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 pot, add salad oil to 70% heat, pour into the soup basin, simmer for a minute or two. The taste depends on the quality of pepper, the raw materials of pepper and the level of cooking red oil. Restaurants generally have red oil in advance, so pay attention to the oil temperature. If it is high, it is easy to paste peppers and dried peppers. ● Not spicy or fragrant. Fish must be live fish, such as grass carp, snakehead, fat head fish, carp and so on. Soup must have a taste, and cooked fish fillets have a taste. In addition, it seems wasteful for families to use two or three kilograms at a time. Pepper and pepper can be increased or decreased according to their own tastes. "Boiling fish" is also called boiled fish, but in most places in the north, especially in the northeast, it is customary to call it "boiled live fish". This dish originated in Jiangbei District, Chongqing, Sichuan Province. The chef in Sichuan gave it a very vivid name "Boiling Fish". Because the dish is boiling when served, it is very popular with diners. Boiled fish is a famous dish of Bashu, which can stimulate the appetite, strengthen the spleen, slim down and beautify, dispel cold and regulate qi. Select mountain pepper and pepper with altitude above 1000 meters. Fresh fish fillets are pickled by a unique process, and then they are soaked in a container filled with water. Zanthoxylum bungeanum, pepper and pepper are poured on the fish fillets with special boiling oil, and the fragrance is overflowing in an instant.