My Mother’s Favorite [private Hot Pot Fish] 12 Illustrated How to Slice Butterfly Fish
1.
One grass carp, please kill it at the fish stall. After returning, remove the black film from the fish's belly and rinse it with blood water several times until it is clean.
2.
Chop off the fish head and tail. The head is split in two and the fish tails and fins are not needed.
3.
Lay the fish flat, hold the fish body with one hand, and press the knife close to the fish bone with the other hand and place the flesh of the fish body horizontally. The knife must be sharp enough! Children's shoes, first sharpen their knives!
4.
In the same way, slice the fish on the other side. After the slice is finished, it will look like this. Two pieces are fish and the middle one is fish bones.
5.
After the spine of the fish is removed, there is a row of bones on the belly of the fish, which is also sliced down.
6.
Here! This is the small piece in the picture! In the same way, the thorns on the other half of the fish’s belly are also sliced off. At this time, the fish is basically all leftover meat.
7.
The key part! Lay the clean piece of fish flat on the chopping board with the skin facing down, starting from the tail of the fish, using the "oblique knife method" (the knife is slanted to increase the area of each piece of meat) and cut the first piece with the skin , Do not cut off.
8.
The second slice is cut off, which is the so-called "butterfly fillet".
9.
The "butterfly fillet" looks like this after it's cut. Isn't it beautiful?
10.
Fillet all the fish in turn and put them in the basin.
11.
The spine of the fish was chopped into small pieces.
12.
The split fish heads, fish bones and fish fillets, put in appropriate amount of salt, ginger and cooking wine to marinate for ten minutes to remove the fishy, then cast off the marinated juice, knock in an egg white, a spoonful of sweet potato starch, smash evenly spare.
13.
To prepare the side dishes, you can choose tasty and refreshing vegetables according to the preferences of each family, such as rhizomes, vegetables with less water, and easy-to-ripen vegetables.
14.
Wash all the vegetables and cut them well. (Konjac and hotpot fish taste very good! Highly recommended.)
15.
Pour a little oil into the pot, not too much, and fry the side dishes first. When the oil is 70% hot, add green onions, ginger, garlic slices and dried chilies and stir fry to create a fragrant aroma.
16.
Put the side dishes that are not very well cooked and not easy to taste first. For example, konjac and mushrooms are fried first. Then put easy-to-cook vegetables, such as bean sprouts, green bamboo shoots, celery, onions, etc.
17.
The seasoning is not easy to be too mixed, and a little oyster sauce is fresh.
18.
A little salt (seeing I scooped a lot, I actually put less than 1/3), and not too much salt, because salt should be added when the fish is marinated, and the oyster sauce itself has a salty taste.
19.
A little MSG and stir well. The whole process of frying side dishes should not be long. They are cooked quickly in high heat, so as to keep nutrients and vitamins to the maximum.
20.
Boil a pot of water in another pot. The water should be wide. When it just starts to boil, you can put the fish. Boil the fish head and bones first, and then add the fish fillets. Remember to put them one by one, and don't pour them all into the pot at once.
21.
Be fast. After all the fish fillets are put in the pot, you can turn off the heat for tens of seconds! The simmered fish fillets are absolutely tender and fresh! Time should be mastered, too short fish fillets are not cooked, too long fish fillets will be old. After removing the fish fillets, place them on the fried side dishes.
22.
Soak all the oil spices: one star anise, a small handful of Chinese pepper, a large handful of dried chili, one grass fruit, a small handful of cumin (essential), 2, 3 slices of Angelica dahurica, and 2 slices of bay leaves. Soak in cold water in advance. 10 minutes.
23.
Put a little bit more oil in the pot on the heat. When the oil is cold, control the moisture of all the spices, pour them into the pot, turn to a low heat and simmer until all the spices show the golden color and the texture is relatively crisp. When a strong fragrance comes out. Turn off the heat and start the pot!
24.
Pour the oil and ingredients on the boiled fish fillets, and with the sound of "Bah!~~~", the fragrance of the whole house is curled up...
25.
It has not been tasted, it is already fragrant, and it makes people's appetite double. Fragrant and tender fish, with various flavors of seasoning, this hot pot fish tastes smooth, spicy, spicy, fresh, fragrant, tender, and has a long aftertaste in the mouth.
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