One grass carp, 300 grams of soybean sprouts, 60 grams of dried pepper, one handful of pepper, one slice of ginger, one egg, three cloves of garlic, 40 grams of red bean paste, appropriate amount of salt, appropriate amount of lard, appropriate amount of sesame oil, appropriate amount of vegetable oil, a little pepper, appropriate amount of sweet potato starch, a little pepper oil and a little cooking wine.
Production steps
1, prepare raw materials.
2. Remove the fish head and tail, and then cut two pieces of fish along the back bone with a knife, as shown in the figure.
3. Then remove the big thorn from the belly, as shown in the figure.
4. Slice the fillets, and make the fillets into even slices along the lines of the fish, not too thin, or they will be easily broken.
5. Slice all the fish fillets, cut the fish bones into pieces, and use the fish head for other purposes. I didn't put it in.
6. Rinse the sliced fish fillets with clear water and wash the fishbones. This step can reduce the fishy smell of fish and make the fillets whiter.
Give it a little pull when washing, and take care of the fish fillets.
7. Minimize the water residue after rinsing, and then marinate the fillets. Fish fillets don't spread easily. Pickling should be divided into several steps. First add salt, cooking wine and pepper and mix well.
It is suggested to bring kitchen gloves when mixing, not to say that it is unsanitary at first, but that it is not easy to hurt the fillets with kitchen gloves. Stir carefully in one direction until the fish fillets are a little sticky. Do not use too much force to avoid the fish fillets being broken.
8. Add the egg white and continue to stir evenly.
9. Add sweet potato starch and mix well, then add appropriate amount of sesame oil and mix well.
10. Marinate fish bones with salt, cooking wine and pepper.
1 1. Cut the dried pepper and slice the ginger and garlic.
12. Boil the water in the pot, add a little oil and salt, and cook the bean sprouts for later use.
13, add a proper amount of vegetable oil to the pot, add a little lard to enhance fragrance, then add red oil bean paste and stir fry, then add ginger and garlic slices and a handful of dried Chili slices and stir fry until fragrant.
14, add about 700 grams of boiling water, add a little pepper oil and cook for four or five minutes.
15, remove the residue in the soup.
16, fish bones are cooked, then taken out and poured into a bowl filled with bean sprouts.
17, turn on a small fire, put the fillets piece by piece, put the whole fillets away, shake the pan and heat them evenly, and the fillets will be cooked when they change color.
18, put the blanched soybean sprouts in the bottom of the bowl, then pour the fish bones, then pour the fish fillets together with the soup, sprinkle with minced ginger and garlic, and then sprinkle with pepper and dried Chili segments.
If you like spicy food, you can use the more spicy kind of morning pepper and sesame pepper. I put dried peppers and a little pepper powder, which tastes delicious, too.
19, add a proper amount of oil to the pot until it smokes slightly. Boil boiled fish with as much oil as possible. It will taste better if the oil is poured through the fillets.
To test the oil temperature, you can put a dried pepper in it to see the effect. It is advisable to fry it all the time but it will not become mushy soon.
20. Pour the hot oil evenly, and the steaming aroma will overflow.
Finished product drawing.
skill
First, it's best to extract the fishy tendons from the fish before handling them. The problem of drawing fishy tendons has been said many times in previous articles and videos, so I won't go into details today.
Second, oiling is very important at last. The oil temperature must be well controlled, and the oil quantity should not be too small. If you want a stronger flavor, you can add onion ginger, pepper and pepper to the hot oil, remove these spices after frying, and then pour them with this hot oil.
Third, when eating, you can knock off the oil on the surface and remove the pepper and pepper.