Fish Fillet in Sour Soup
1.
Prepare the ingredients, remove the scales, gills, and internal organs of the grass carp, and clean the black film in the belly of the fish.
2.
Cut the tofu skin into wide strips
3.
Shredded red pepper
4.
Lettuce peeled and cut into small strips
5.
Chop off the fins of the grass carp, cut off the fish head, and slice into two pieces from the back with a knife
6.
Use a knife to stick to the bone to remove the big thorns in the abdomen, leaving the net fish
7.
The knife is inclined to make an angle of less than 40 degrees with the fish. Be careful to slice the fish, do not cut, and then slice the second slice, not too thick or too thin
8.
The fish steak is chopped into pieces about 5 cm in length, and the fish head is cut in half
9.
The sliced fish fillets are washed with salt, then rinse with water, repeat 2-3 times to remove blood stains
10.
Add salt, pepper, cooking wine, and starch to the fish fillets and marinate for 10 minutes
11.
Add oil to the wok, pour green onions, ginger, and sour soup with beef sauce and stir fry over low heat to create a fragrance
12.
Pour in boiling water and bring to a boil
13.
At the same time, add a little oil to the pot to heat, pour in the fish pieces and fry until the surface is slightly yellow
14.
Quickly pour the fried sour soup
15.
Then add vegetables, bean curd, cooking wine and boil for 5 minutes
16.
Scoop out the fish bones and vegetables and put them in a basin
17.
The sour soup in the pot is boiled again over high heat. Put the marinated fish fillets into the soup one by one, shake the pot, and the fish fillets will become white and mature quickly.
18.
Put it in a basin and pour hot oil on it
Tips:
1. Rubbing the fish fillets with salt can remove the fishy smell and blood stains and make the fish firmer and taste better
2. To cook the fish fillets on high heat, do not cook for too long, do not stir, it is almost the same when the color changes, and the fish will not be tender enough after cooking for a long time.
3. The ingredients for the sour soup and beef sauce are already sufficient, and the seasoning should be increased or decreased appropriately.
