Boiled Fish
1.
A silver carp is about three and a half catties, and the fish bones are chopped into a length of about four centimeters. Chop the fish head in half and cut the chin into four pieces. The fish belly has thick spines, which are cut into strips about two centimeters wide along the thick spines. The meat removed from both sides of the fish spine is cut into fish fillets. Soak in clean water for two or three minutes and repeat the cleaning process twice to remove blood. (In the process of processing fish, first prepare the amount of water in the steamer that can guarantee the steaming time for about ten minutes, and boil it.)
2.
Drain the water and set aside.
3.
White jade mushrooms are about eight to ten centimeters in diameter. Tear each one in half and wash it with water. (White jade mushroom is a kind of fungus like thickened enoki mushroom, if it can be processed, the taste will be more suitable for fish than other mushrooms)
4.
Drain the water.
5.
The water in the steamer is boiled and steamed in a non-hollowed steaming grid for about 10 minutes, or steamed in a basin.
6.
Drain the water, add a 5 cm diameter spoon, half a spoon of soy sauce, and two spoons of rice wine (you can buy it or brew it yourself. If you want to learn, you can see my recipe to make rice wine. You can also use rice wine, cooking wine, white wine, these wines) The deodorizing ability of the fish is lowered according to the order), and knead to remove the fishy.
7.
While steaming the white jade mushrooms, process other ingredients. There are about 4 green onions about 30 cm in length. There are four or five pao gingers with a diameter of one centimeter and a length of about four centimeters. There are about four or five pickled peppers that are four centimeters long (you can choose the variety and amount of pickled peppers according to your taste). There are about ten dried peppers about four centimeters long. A piece of ginger with a diameter of about one centimeter and a length of about two centimeters, and an equal volume of garlic.
8.
Ginger and garlic, pickled ginger and pepper, slap flat and cut into fine grains of about two millimeters. Cut dried chilies into one-centimeter sections, and green onions into two to three-centimeter sections.
9.
A five-centimeter-diameter soup spoon, half a spoon of bean paste, and one-fifth of the sliced ginger and pickled peppers are added.
10.
Mix and marinate for about five minutes.
11.
Add about 200 ml of rapeseed oil to the pot on a high heat and heat the oil.
12.
Add ginger and garlic, add dried chili, about 20 peppercorns, about four star anise, and the volume of sand is equal. Stir-fry for half a minute until fragrant.
13.
Add sliced pickled ginger and pickled peppers, a five-centimeter-diameter spoon, and a spoonful of bean paste. Stir-fry for about half a minute to taste.
14.
About a spoonful of soy sauce, stir well.
15.
Add about 1.5 to 2 liters of water, add the white green onions, cover and bring to a boil.
16.
Wait for the bottom stock to boil.
17.
Add the cap of the mineral water bottle, about four caps of salt (finely adjusted according to taste), one cap of chicken essence, and mix thoroughly. Then add the fish head, fish spine, and fish tail, put in a five-centimeter-diameter soup spoon, three tablespoons of rice wine (other alcoholic beverages are also available, but the added amount will be different), and cook for about three minutes.
18.
When the time is up, spread the fish fillets evenly, then spread the steamed white mushrooms and steamed juice on the upper layer, sprinkle the remaining green onion leaves, cover and cook for about two or three minutes.
19.
Lift the pot and serve it on the plate.
Tips:
1. Pickled fish, remove the fishy first, and then taste it.
2. The white jade mushroom should be steamed so that it won't have its own weird taste.
3. When frying the bottom ingredients, the order should not be wrong, because dry spices such as pepper, dried chili, sand, star anise, etc., need high temperature to taste, so before they taste, it is not suitable to have too high moisture in the seasoning, so soak Pepper pickled ginger, garlic, old ginger, etc. will be put in a later step, then add soy sauce to taste the wine.
4. The scallion and scallion leaves are processed in different time to taste, so they are opened separately, and the scallion is delicious when the soup is boiled. Put Titian on the green onion leaves at the end.
5. Salt and chicken essence are put too early, too long under high temperature conditions, they will volatilize too many nutrients, but they can't be put after the fish fillets, the taste is not easy to be uniform, and they cannot be turned at this time. The fish fillets are fragile. So choose to put salt when putting fish bones.
6. The cooking time of fish bones, fish heads and fish fillets is different, it takes longer, so put them first.
