Grilled Fish Cubes with White Cauliflower
1.
Grass carp, cut into appropriate pieces.
2.
Its this ingredient preparation.
3.
Shred the ginger and smash the garlic for later use.
4.
Set the pot to light, pour in rapeseed oil when it's 70% hot, sprinkle in some salt, add the fish pieces, turn the heat to low and fry slowly.
5.
Take a small bowl, pour an appropriate amount of water chili, add light soy sauce, thirteen incense, and rinse with an appropriate amount of water.
6.
White cauliflower is a pickled product. Take it out of the bag and pour it into a bowl, soak it in water for later use.
7.
Fry on one side and turn it over until both sides are browned.
8.
Sprinkle in shredded ginger to explode the fragrance.
9.
Add the pre-adjusted chili water. Turn to medium-low heat and simmer for 5 minutes.
10.
Soak the white cauliflower, squeeze out the water, and put it into the pot.
11.
When the soup is half dry, add garlic cloves.
12.
Collect the juice over high heat, sprinkle in the chives, and finally pour in an appropriate amount of sesame oil.
Tips:
1: White cauliflower and water chili have salty taste, so no additional salt is needed.
2: White cauliflower, soaked in water or washed several times under running water, can appropriately reduce the salty taste.
3: Water pepper is the name of the elves’ hometown. It is made by washing and draining fresh red pepper, adding garlic, pepper, and salt.