[sour and Sour Fish Fillet Hot Pot] - Detailed Process with Sliced Fish

[sour and Sour Fish Fillet Hot Pot] - Detailed Process with Sliced Fish

1. Remove the scales of the grass carp, pay attention to the gills and the black film in the belly of the fish, and remove them thoroughly.

2. Remove the head and tail of the washed grass carp, start from the head of the fish, and slowly follow the spine of the fish to the tail.

3. The slice is good, and the whole fish is sliced as it is removed.

4. Turn it over and slice another piece of fish in the same way, so that it is divided into 2 pieces of fish and one fish spine.

5. Starting from the back of the fish, cut the knife and gently slice the big spines on the belly of the fish.

6. After the film is ready, remove it.

7. Slice both pieces of fish in the same way.

8. Take a piece of fish and lay it flat, with the tail of the fish facing to the left.

9. Start with the knife from the tail of the fish, and slice the fish into fillets at an angle of about 45 degrees.

10. After the filming is completed one by one, the other one is finished in the same way.

11. Put the sliced fish fillets into a larger bowl.

12. Add the right amount of crushed ginger slices and green onion, add 1 teaspoon of table salt and 1.5 tablespoons of cooking wine, pick up from the bottom with chopsticks, gently stir evenly, and marinate for about 15 minutes. (Don’t catch with your hands, because the fish fillets are very thin, and it’s easy to break if caught with your hands)

13. Take out the green onions and ginger, add 1 egg white and 1 tablespoon of dried starch.

14. Then use chopsticks to gently stir and mix evenly.

15. Prepare the ingredients for making the bottom of the sour soup pot.

16. Heat the oil in the pan, add the green onion and ginger and stir fry until it is fragrant.

17. Add the chopped pickled peppers and bean paste.

18. Stir fry to get the red oil.

19. Add pickled pepper water and original juice to serve the soup.

20. Add 1/3 tablespoon of sugar to make fresh.

21. Cover the lid and bring to a boil. Turn to medium and low heat and simmer for about 3 minutes to make the soup strong and fragrant.

22. Strain the boiled sour soup into the hot pot, and then put the marinated fish fillets on a plate. Put the hot pot on the induction cooker to boil, you can slowly cook the fish fillets. The fish fillets are easy to cook, and they are more tender and delicious.

Tips:

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1: The fish must be killed and washed, and it is best to use a sharper knife when filling the fish, so that the fillet will be perfect.



2: Both the bean paste and the pickled pepper water have a salty taste, so the amount of salt should be used as appropriate. I did not add additional salt to the sour soup.