It’s not an authentic way to use everyone’s long-term method. It’s not very spicy. It’s biased towards the taste of Guangdong. Explain it in advance, so as not to be suitable for the taste of the hot-smelling pro-ha~
Preparation: grass carp, about 4-5 kg, when the fish is bought, let the fishmonger kill the fish and fish (Figure 1). The fish head is open on both sides, and the fish bones are cut into sections. You said that if you want to boil the fish, they will know how to kill. It is best for them to remove the black film of the fish belly, otherwise they will have to scrape the black film.
Ingredients: sauerkraut cut (Figure 2), garlic, ginger, parsley, green pepper, red and spicy, pickled peppers (buy that one pack of money is enough, pickled pepper water is also kept).
Fish slice: The fish is dried on both sides of the fish. The fish skin is covered with kitchen paper, and the fish is cut in the direction of the fish tail. The fish fillet is not cut when cooked. The method is shown in Figure 3. . When you cut the fillet, you don't want to slip. In addition to keeping the fish and the chopping board dry, you can also ask the fishmonger to help the fish skin peel off when you buy the fish, so that the fish fillet is even less stressful. Fish fillets should be tender. In addition to egg white starch and heat, knife work is also an important part. It is to cut out thin, complete and smooth fish fillets. Of course your knife is still sharp.
Marinated: fish head fish bones a pot, add salt, a little pepper and cooking wine mix well; fish fillet a pot, add salt, a little pepper, two egg white, want to be more tender, you can add a little thick Starch water, mix well (acceptable, you can add some chicken powder), as shown in Figure 4.
After the fish head fish bones are marinated for 15 minutes, the oil is poured into the pan, and the fish head fish bone tail is fried to two sides of golden yellow, and the pot is reserved, as shown in Figure 5.
Use half of the ginger and garlic to scent, put the oil as much as possible, pour the sauerkraut, stir-fry the scent, put the pickled pepper into the stir fry, then pour the fried fish head and other bones into the pickled pepper Water, add a lot of water, add 1/3 bowl of cooking wine, add half of the remaining ginger and garlic, cover the lid, as shown in Figure 6.
Bring the fire to a boil, simmer for about 20 minutes on low heat. Pay attention to the lack of water to add, then add salt and chicken seasoning. If you don't like chicken, you can add a little sugar instead. Fish the fish and vegetables in the pan and put them in the large soup plate of the finished product, leaving the milky white fish soup. After the fish soup is boiled, the fish-boiled fish fillets are poured together, and immediately chopped with chopsticks. Then the fish's edge becomes white, and the fire is immediately turned off. The fish is quickly picked up and spread on the sauerkraut. You don't need to wait for the soup to boil. As shown in Figure 7. After fishing for the fish, re-open the fire and boil the soup and pour it into the finished dish.
The surface of the fish is covered with the remaining ginger and garlic. At the end of the fire, the pot is burned, and a large amount of oil is added. The oil temperature can add the pepper and the red pepper to the chopsticks when it is a big bubble, and fry it for about 10 seconds (Figure 8). The whole pot is evenly topped with the surface of the fish.
Add some coriander leaves and decorate, then you can prepare a few bowls of white rice.
The sauerkraut of pickled fish must be sour, and the sour vegetables that are not sour can't make a good soup. Fish can not be stirred after the pot is broken, otherwise the fish will spread. Regarding the seasoning of the soup, it is almost salty to taste it yourself, because the fish fillet to be cooked next has a salty taste, and the two together are enough. If you want to put a dish, such as bean sprouts, baby food, cucumber, etc., boil it with water, add a little oil and salt, gently simmer the green vegetables you want, and then fish it up and spread it on the bottom of the plate. Then spread the sauerkraut fish bone-fish meat of the soup, and pour the soup into it, then pour the oil. Because the green water will be in the process of boiling, it will dilute the taste of the pickled fish soup, the soup is not enough to be fragrant, so the other oil and salt water to boil. Green vegetables do not need to be too soft, just a little soft, because the bottom layer, but also hot soup hot oil, will continue to heat, just enough soft when eating. If the cucumber is directly grown, it will be cooked in the dish. It is too soft and not good.