During the eleventh period, I went to Kashgar, lived in a friend's friend's friend's house, not in the urban area of Kashgar, but in the farmer's third division from the city, where the products are very rich, the vegetables and fruits are exceptionally delicious, entertaining. Our uncle is also a gourmet, this fried fish is the one he gave us when he arrived at his home on the first day. After that, we liked it and made some special trips for us to take away. The photo taken was the second time. Time to shoot. This practice was studied by the uncle himself. The grass carp has only a big thorn and no small thorns. It is convenient and delicious to eat. The taste of the pepper is quite special. It can be placed for a period of time after the blast, and it can also be used as a snack.
The grass carp is cleaned, the internal organs are removed, the fish head is removed, and the fish is cut open along the back of the fish with a kitchen knife. (This step forgot to take a photo)
Cut the sliced fish into fish pieces that are slightly wider than the fingers
Cut the fish into the pot and slice the ginger
Put the sliced ginger into the pot, sprinkle with pepper and salt, and turn the fish and seasoning by hand until it is well mixed and marinated for about 30 minutes. Students who like to eat spicy can also add some peppers at this step.
After pickling, pick the ginger and pepper as much as possible. Don't throw it away and put it aside. Pour in the right amount of starch and mix well to make the fish evenly stained with starch.
Pour the oil into the pot. After the oil is hot, pour the ginger and pepper picked out in step 5 into the pot. After the scent is removed, remove the fish and fry the pieces in batches.
Take out the pan and serve it with a little cool
Step 1 cut the grass carp in half, and you need to master the kitchen knife and have a lot of strength. Because the fish bone is hard, the unskilled students suggest to find someone to help. I felt very difficult when I was watching it. Estimated very hard.