Grass carp 1 (about1000g)
Accessories:
Egg 1, salad oil 1000- 1500g, soup 1250g, salt 5g, monosodium glutamate 3g, pepper noodles 4g, cooking wine 15g, ginger slices 3g, garlic cloves 7g, 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.
★ How to cook fish ★
Ingredients: fish fillets, garlic paste
Accessories: Chili, scallop sauce, peanut oil.
Exercise:
1 Beat the fish into thin slices, blanch them with water and size them. The garlic paste is piled up in a circle on the plate, the fish fillets are arranged neatly (better looking) and a plate of fresh shellfish sauce is served.
2 Burn the peanut oil and smoke, put it in a high-temperature resistant container, put a whole dried pepper to cover it, serve with the fish fillets, put the garlic slices into the peanut oil, and stir with chopsticks until the fish fillets are cooked.
Materials for cooking fish:
Ingredients: a carp tail
Ingredients: bean sprouts or your favorite vegetables.
Seasoning: ginger (a large piece, sliced loosely), garlic (just pat one end lightly without cutting), appropriate amount of onion, watercress (or chopped pepper), pepper, dried red pepper, Chili powder, salt, monosodium glutamate, pepper, cooking wine, soy sauce, a little vinegar and cooking oil.
Accessories: raw flour, cooking wine, a little salt, and one protein.
Exercise:
1, kill the fish, wash it, chop off the head and tail, slice it into fillets, and chop the remaining fish chops into several pieces. Grab the fillets with a little salt, cooking wine, corn flour and an egg white and marinate for 15 minutes. Put the head, tail and fish chops in different plates and marinate them in the same way)
2. Boil a small pot of water, wash the bean sprouts, scald them with boiling water, take them out and put them in a large basin, and sprinkle a little salt according to personal taste.
3. Add three times as much oil as usual to a clean wok. When the oil is hot, add three tablespoons of watercress (or chop and stir fry) and stir fry with ginger, garlic, onion, pepper, Chili powder and dried pepper. Add head, tail and fish chops, turn to high heat, stir well, add cooking wine, soy sauce, pepper and sugar, continue to stir for a while, add some hot water, add salt and monosodium glutamate to taste (salty). When the water boils, keep the fire, put the fish slices in one by one, spread them out with chopsticks, and turn off the fire after 3~5 minutes. Pour the cooked fish and all the soup into the cauldron where the bean sprouts were just put.
4. Take a clean pot and pour in half a catty of oil (the specific amount of oil depends on the size of the container). When you pour it into a big basin, the fish and bean sprouts will all be submerged. Turn off the fire when the oil is hot and let it dry first. Then add a lot of pepper and dried pepper (depending on the degree of personal spicy), stir-fry slowly with low fire to get the fragrance of pepper and pepper. Be careful that the fire is not too big, so as not to explode.
5. When the color of pepper changes quickly, turn off the fire immediately and pour the oil and pepper in the pot into the big pot of fish.
Features: Fish fillets are tender and fragrant.