Braised Pine Nuts
by Delightful food temptation
Favorite
Difficulty
Easy
Time
10m
Serving
2
1. After a grass carp is stunned with a knife, use the back of the knife to scrape off the scales, buckle off the gills, break the belly of the fish, and remove the internal organs. Be careful not to break the bile. Remove the knife from the back of the fin, cut off the fish head, and slice the fish. , Do not cut the fish, turn the fish upside down, cut off the fish flesh, and do not cut off the fish bones, scrape off the black membrane, shave off the fish thorns, chop the fish bones and fish thorns into pieces, and put them into the plate spare. The fish tail is shaped with a knife.
2. For fish meat, use an oblique knife at a 45-degree angle, hit the knife to the tail, turn it over, and make a 90-degree angle with the knife edge hit last time, hit the fish at a 45-degree angle with the knife, and take it out after hitting it.
3. Dip dry with a towel, sprinkle an appropriate amount of salt, and marinate for 15 minutes. Break off the jaws of the fish, buckle off the teeth of the fish, and after washing, sprinkle an appropriate amount of salt and wipe it evenly, and marinate for 15 minutes.
4. Heat the pot to remove the oil, sprinkle some salt on the bottom of the pot, add fish bones and fish bones and fry them, then fry the fish bones and fish bones and pour in an appropriate amount of Erguotou wine, simmer for 5 seconds, and fry the fish bones and bones thoroughly. Chop, then add shredded ginger and stir-fry, stir-fry, add appropriate amount of water, simmer over high heat until the soup is thick and white, pour out the fish residue, and use the fish soup for later use.
5. Spread the fish skin and meat evenly with the cornstarch, and rub it into the seams of the fish. Shake off the excess cornstarch and set aside. The fish head and chin are also wiped with cornstarch. Burn the oil into high-temperature oil, pinch the head and tail of the fish, put the fish skin up and put it in the oil pan. After the fish is shaped, turn the fish over, and then insert the fish head and chin. After the fish is hard fried, remove the fish and re-attach it. Burn the oil into high-temperature oil, fry the fish until golden brown and remove it, then place the fish in a plate and shape it.
6. Leave the bottom oil in the pot, add the millet pepper rings, minced garlic, minced ginger and bean paste, stir-fry together on a low heat, then pour the fish soup, add the appropriate amount of salt, white pepper, sugar and dark soy sauce, and then add the appropriate amount of chicken essence Mix it with cornstarch water and adjust it to a suitable concentration of gorgon juice, pour the gorgon juice on the fish, sprinkle with chopped green onion, and serve deliciously.
7. Finished picture
