1. Scrap the scales, remove the internal organs and wash the grass carp
2. Cut off the fins and dry the fish with a knife and sharpen it
3. Put the hand cloth on the tail of the fish and remove the bones of the fish from both sides of the fish’s tail.
4. Tilt the knife at 30 degrees and cut the fish fillets into 2mm fillets from the tail (without skin). When the fillet reaches the abdomen, remove the large spurs on the abdomen and continue the filming.
5. Put the sliced fish fillets in a bowl, add salt, sugar, chicken essence, soy sauce, very fresh osmanthus wine, mix well, put in the refrigerator, and marinate for 4 hours
6. After marinating, add an egg white and stir from the middle to the outside and stir evenly. Place for 10 minutes. Add starch and stir evenly.
7. Boil the oil and place it to 30% heat. The fish fillets are placed in the oil pan and the fish starts to turn white.
8. Put the oil in the pan and heat it, add the chili sauce, Pixian Douban, and stir fry until fragrant, then add the dried chili peppers, green onion, ginger, garlic, and the bottom of the pot to fry until fragrant. Add water to boil and add the dates
9. Add fish skin and fish bones in water and cook the open seasoning seasoning. Add a little osmanthus wine and a mimi vinegar, simmer for half an hour
10. Pour the soup into the pot for the induction cooker, place it on the induction cooker, turn on high heat, add the fish fillets and fish heads and other water, start again, add the green onion and coriander
11. Put the prepared duck intestine meatballs and vegetables on the table and rinse
Tips:1. Try to use fresh fish and frozen fillets are easy to disperse
2. The fish fillets are thin and easy to loose, but if they are marinated thoroughly, this problem can be solved
3. Wine can also make fish fillets taste better
4. Dried chili and sesame pepper must be put in the chili sauce so that the numbness and spiciness can come out
5. The kelp duck intestine belly is best to be blanched first so that it can remove the fishy smell
6. It is best to finish the fish first and then add the oxalic acid in the vegetables to make the meat old
Ha ha ha There are a few steps I forgot to take pictures O(∩_∩)O~