1. The grass carp from the market weighs about 3 jin, buy it and wash it, the black film in the belly of the fish must be washed clean, the teeth in the fish head are cut off with scissors, (that is more fishy) I don’t know how it disappeared after taking a picture. Dissect the fish well.
2. Start the fillet from the tail of the fish. The knife should be tilted at an angle of 45 degrees or less. The size of the fillet depends on the inclination of the knife.
3. The piece with long thorns from the top of the fish belly can be cut into strips along the direction of the thorns.
4. The bone on the back of the fish was cut into small pieces and the thorny part of the belly of the fish was put together to take a picture. This can be put in the sauerkraut and stewed in the soup, or it can be cooked with the fish fillets. There are some at home. I like to eat the fish maw here for my children, because the long thorns are easier to remove, and the fish fillets will be tender. .
5. The fish head is cut open from the middle, the fish bubble is cleaned, and a small cut is made to release the air.
6. Wash the fish fillets three times with salt, and drain the excess water (this is from "Lao Yang's Kitchen"). Put the fish fillets in a larger basin, add salt, chicken essence, and egg whites one or two (according to How many fish fillets are determined), starch, mix well by hand, I mixed it in the refrigerator the first day, because there was something I didn’t have time to cook, but it did get unexpected results, the fish fillets came out very special Crisp and tender. Under normal circumstances, just mix and marinate for 30 minutes.
7. Put oil in the wok, stir-fry the chopped sauerkraut and fish head and fish tail fish for a while, pour in water or stock, and add 7 to 8 millet hot, which is the kind of pickled pepper for soaking chicken feet. If you like spicy food, you can add a few more, but if you don’t eat spicy food, put a few less. If you like sourness, add some white vinegar to the soup. Bring the heat to a boil, and the guy will simmer for 20 minutes and pour it into a hot pot or a larger pot or a large soup bowl. Set aside.
8. Prepare a clean pot to boil water. After the water is boiled, add the fish fillets. The fish fillets should be dropped one by one. The speed should be fast. The stove fire at home is not strong enough. You can divide it several times.
9. After the fish fillet changes color, use a large colander to remove the water and pour it on top of the sauerkraut soup just cooked.
10. Chop garlic and ginger into minced pieces, cut dried chili into small pieces, and cook white sesame seeds well in advance. Sprinkle the white sesame seeds on the fish fillets you just laid.
11. Put oil in the wok, more than stir-fry, remove and discard the peppercorns, or use pepper powder instead. Change the heat to low heat, add minced garlic and ginger, dried chili slices, add some chili oil made by yourself, sauté until fragrant, change to high heat and turn off the heat for a few seconds, and pour the oil evenly on the fish fillets.
12. Eat, don't drool! !
Tips:The fish fillets were rubbed and washed with salt, washed with water, and repeated three times. It was really good. The washed fish fillets were crystal clear and not easy to break. I learned this from Lao Yang, thank you.
