Home-cooked Grass Carp
1.
A piece of grass carp is about two and a half catties, and the vegetable market asks the fish-killing master to clean it up and slice it. His knife skills are not so good, ha ha. Rinse after going home, remove impurities, add salt, cooking wine, and starch to marinate the fish head and fish bones for a while.
2.
After the fish fillets are rinsed, they are rinsed with light salt water, and the water temperature is about 20 degrees.
3.
Chop old ginger, garlic, pickled ginger and pickled pepper separately, and diced green onion.
4.
Wash the celery and cut it into strips about three centimeters in length, and cut the shallots into flowers (forgot to take a separate photo, hehe).
5.
Dice pickled sauerkraut, add a spoonful of homemade red-oiled watercress, and a spoonful of Pixian watercress, set aside.
6.
Add vegetable oil to the pot and fry the peppercorns on medium heat for a while.
7.
Add the ingredients in the pan and stir fry.
8.
When the oil is red, add a little soy sauce and cooking wine.
9.
Add a bowl of water, bring to a boil, turn to low heat, add appropriate amount of lard, sugar, light soy sauce, and vinegar, and boil for more than ten minutes.
10.
Add the fish head and continue to simmer.
11.
After the fish head is boiled for a few minutes, add large pieces of fish bones and continue to boil.
12.
Add all the fish bones and cook on medium heat for about three minutes.
13.
Take out the fish fillets soaked in light salt water, add the egg white of an egg, and add a little salt, cooking wine, starch, and stir well.
14.
Boil all the fish bones for three minutes, then add celery, simmer for half a minute, add salt and chicken essence to taste and start the pan.
15.
Only the fish bones and condiments in the pot are started, and the soup remains in the pot.
16.
Quickly put the fish fillets one by one into the pot, cover and boil on high heat. The soup will be ready for half a minute after boiling. Gently pour the soup and the meat on the fish bones just now.
17.
Re-start the pan, add vegetable oil, and heat.
18.
When cooking the vegetable oil, sprinkle chili noodles, pepper, and cooked sesame on the fish fillets.
19.
After the oil is hot, pour it on the fish fillets and sprinkle with chopped green onion.
20.
The fish is tender and fragrant, and it tastes good~
Tips:
1. Grass carp can be replaced with silver carp.
2. No sauerkraut, but pickled pepper and ginger must have it, otherwise the flavor will be less.
3. Soak the fish fillets in light salt water first, and the meat will be more tender after being boiled, and it can remove fishy.
4. The fish fillets should not be cooked for too long, otherwise the meat will become old.
