New School Boiled Anchovies
1.
Sliced ginger, cut green onion into sections, smashed and diced garlic, cut dried pepper, cut dried pepper, shallot, cut coriander into two sections, finely chopped pickled pepper, secret base material
2.
Wash the fish slices, drain the water, pour the cooking wine and spread it evenly, and finally pour out the cooking wine in the basin. Grass carp, silver carp, and silver carp are all fine. The silver carp used in this recipe has a net weight of 3 catties and 2 catties and 4 taels after killing.
3.
Add 6 tablespoons of salt and mix the fish with your hands until the fish fillets become sticky. Note: The fish head is best to be marinated separately. One scoop is about 1.5 grams
4.
Add an appropriate amount of white pepper to remove the fishy taste
5.
Add an appropriate amount of sesame sesame oil to increase the fragrance
6.
Add an appropriate amount of starch to enhance the tenderness of the fish. If the starch is granular, it needs to be diluted with water and put in it. It is recommended that it be powdered. Note: Don't put too much starch, otherwise the soup will be faint when cooking, this recipe only put 4 spoons.
7.
Put vegetable oil in the pot to heat. Rapeseed oil, corn oil, peanut oil, salad oil are all fine. There must be more oil, if there is less, the taste will be much worse. It is recommended to put 150g to 200g.
8.
When the oil is 50% hot (smoke is coming out), pour the green onion, ginger, garlic and saute
9.
Pour in pickled peppers and fry twice.
10.
Pour in the secret base material and fry twice.
11.
Add 1 liter of hot water, add fish head, 2 spoons of salt, 2 spoons of chicken broth, turn off the heat and simmer for 5 minutes. Note: Be sure to heat the water, add less salt (the pickled pepper is salty), and chop the fish head Put it into small pieces.
12.
Take the fish head out and put it in another pot for later use, add the fish fillets until the fish fillets are white. Note: First put the fish bones on a low heat, then the fish fillets, then turn the high heat to medium heat to keep it boiling.
13.
Take out the fish meat, put it together with the fish head, and pour the excess water into the original pot.
14.
The soup in the pot thickens thinly.
15.
Pour the gorgon juice into the fish pot.
16.
Top with chopped green onion, minced garlic, and coriander.
17.
Wash the wok, pour in vegetable oil and heat it to 60 to 70% hot, discard the dried chili and dried Chinese pepper and get up quickly. Note: 1. Rinse dried chili and dried Chinese pepper with water beforehand. One is to clean the ash layer, and the other is not easy to fry. 2. The temperature of the oil must be high (a lot of smoke comes out), otherwise the fragrance will not be produced.
18.
Drizzle hot oil, and the fragrant fish pot is complete.
19.
