Put the fish flat on the board, cut the knife from the middle of the fish fillet, cut it to the fish skin and stop it. Do not cut it, hand the fish on the left side, and tilt the knife to the fish under the right hand.
Next to the left fish skin, the other half of the fish is sliced
This will make the fish skin more complete.
The fish is slanted into a blade with a knife
Put the fish fillet into the bowl, add the A material in turn, and pickle it by hand for about 10 minutes.
Cut green pepper, diced green onion, ginger, garlic, cut green onion, cut red pepper
Put the peanuts in a plastic bag and crush them with a pastry stick.
Put the B vegetable oil into the pot, add the dried red pepper and pepper to the sauté and discard it.
Add green onions, ginger, garlic, and cardamom
Add the other B ingredients in sequence, then add the green and red peppers and stir well to make the juice.
Put the C-plant vegetable oil into 40% heat, divide the fish fillets in portions, and slide the fish fillets into the bowl. Pay attention to the action, otherwise the fish fillets are brittle.
Pour the prepared juice on the fillet, preferably sprinkle with pepper and sesame seeds.
1, grass carp has been processed by the seller into two large strips, only need to cut into pieces. It takes some skill to go to the fish skin. It takes a few more exercises. The bird recommends not to use a knife that is too good. Otherwise, it is easy to break the fish skin without being complete. 2, when pickling and oiling the fish, the action should be light, because the fish is fragile. It is recommended to use more oil, which will be easier. Of course, if you want to be healthy, the bird thinks that you can also boil the fish fillet with boiling water. Wait until the fish is cold and then pour the juice, otherwise the dish will be too oily. The remaining oil of the fish fillets, the birds are used to stir up the dishes, huh, huh!