Oily Fish
1.
The fish is cleaned up, the internal black film is removed, and the teeth are removed
2.
Cut a knife next to the head and tail to pull out the tendons
3.
Remove the head and tail
4.
Follow the direction of the fishbone and carefully remove two pieces of fish. The bones, heads and tails of the fish are reserved for other dishes.
5.
Cut into thin slices along the texture of the fish
6.
Cut ginger and garlic cloves into slices, finely chop the bean paste
7.
Add bean paste, light soy sauce, egg white, sesame oil, cornstarch to the fish slices, and mix well. The egg white and sesame oil should be a little more and the cornstarch should be less, so that each slice of fish is smooth and non-sticky
8.
Add ginger slices and garlic slices, cover with plastic wrap and marinate for two hours
9.
Dried chili cut into sections
10.
Put part of the chili section and part of the peppercorns in the bottom of the basin, and then put in the marinated fish fillets, loosen the fish fillets as much as possible, and then put the pepper segments and peppercorns on the surface
11.
Put peanut oil in the pot and burn until the oil smokes
12.
Pour the oil in portions, while slowly pouring while gently spreading the fish fillets until the fish fillets are cooked
13.
Remove the excess pepper and pepper on the surface, and the fragrant oily fish is ready
Tips:
1. The black film in the belly of the fish, the teeth of the fish, and the tendons of the fish must be removed, so that the fish has no fishy smell;
2. Soy sauce and bean paste have salt, so no more salt;
3. It must be marinated in advance;
4. If you want to be more spicy, add appropriate amount of Chinese prickly ash to fry the flavor and remove it when you burn the oil. This kind of oil has a more spicy flavor;
5. The oil must be poured in slowly, and poured in portions, so that the heat is evenly heated, and the fish will be fully cooked. When pouring the oil, gently scatter the fish fillets.
