1. The grass carp is cut open, washed, sliced horizontally out of the fish steak, and sliced along the direction of the growth of the fish bones.
2. After the cut fish fillets are rinsed with clean water, the water is controlled and removed.
3. The cut fish fillets are marinated with starch, salt, white pepper and cooking wine.
4. Mix the marinated fish fillets and set aside for later use.
5. Put the oil in the wok, fry the vegetables to be used and set them aside for later use. I use Chinese cabbage, so just blanch it.
6. Put a small amount of vegetable oil in the pot, add Pixian bean paste, crushed pepper, salt, white sugar, MSG, onion, garlic, ginger powder, glutinous rice, pepper powder, about 700 grams of water, and boil until boiling.
7. Add the marinated fish fillets and continue to cook for about 5 minutes until the fillets become white and change color.
8. Turn off the heat and bury the fried vegetables under the fish fillets.
9. Sprinkle the peppercorns and chilli noodles on top of the fish fillets.
10. In another small pot, boil about 150 grams of hot oil, 80% of which is hot enough to smoke.
11. Pour hot oil on the peppercorns and chili noodles sprinkled just now. Be careful of splashing and scalding here.
12. Sprinkle with dried chilies and green onions to decorate and you can eat it~~
13. The fish is tender and spicy, and it is very good for dinner.
14. The fish steak comes with rice. . . Roar. . .
15. I'll start first. . . :)
Tips:1. If you like spicy food, add more chili noodles or minced chili.
2. Marinate fish fillets with starch to make them smoother and tender.
3. Lettuce, garlic sprouts, celery, bean sprouts, etc. can be used for greens, whatever you like.
