Spicy Boiled Fish
1.
The grass carp is slaughtered and cleaned, and the fish head is cut out
2.
Scratch the tail and slowly slice the fish from the tail to the spine (lay a towel on the fish to prevent slippage)
3.
Take the fish fillets down. In the same way, turn the side with the spine over, slice out the fish, and remove the spine (I only used half of the fish)
4.
Two pieces of fish remove the big spines from the abdomen
5.
Tilt the knife to an angle of less than 40 degrees with the fish, carefully slice the fish
6.
The angle of inclination determines the size of the fish fillet. The larger the angle of inclination, the larger the fillet can be, and the tail can be sliced into two pieces connected.
7.
The sliced fish fillets are washed with salt and washed with water until there is no blood stains. (I used it three times)
8.
Fillet fish with 1 g salt, 1 g pepper, half egg white, 1 teaspoon of cooking oil, 1 teaspoon of cooking wine, marinate for ten minutes, then use 1 teaspoon of starch to mix well and set aside.
9.
Wash the soybean sprouts and cut the broad noodles into large pieces
10.
Wash the small rapeseed and take the core
11.
Chopped green onion, ginger and garlic
12.
5 dried chilies, cut into large sections, 5 grams of sesame peppers
13.
Add appropriate amount of salt to the boiling water to blanch the small rapeseed until it is broken
14.
Remove the controlled water and drain it into the bottom of the bowl
15.
Use the same method to boil the soybean sprouts, remove the water and place them on the rapeseed
16.
Add oil to the wok to heat up, pour the fish bones into the fried yellow
17.
Pour in green onion, ginger and minced garlic until fragrant
18.
Pour in boiling water and boil for 1 minute. Remove the minced green onion, ginger, and garlic. Add salt, sugar, and pepper to taste, and cook with a little cooking wine to remove fishy
19.
Add wide flour and cook for 1 minute
20.
Put the fish bones and wide noodles into a bowl and cover the soybean sprouts
21.
On high fire, put the fish fillets into the soup in batches, boil the fish fillets on high heat and turn white.
22.
Pour the fish fillets into the bowl together with the soup
23.
Pour the cold oil in the hot pan in the wok and fry the sesame pepper and dried chili until it turns purple
24.
Turn off the heat and quickly pour on the fish fillets and serve
Tips:
1: The fish should be fresh, it is best to choose grass carp, black fish, catfish, this kind of meat is thick and few spines.
2. The sliced fish fillets must be scrubbed with salt. Salt can remove some of the water in the fish fillets, and the fish flesh is firm and elastic, and it is not easy to break during subsequent operations.
3: The fish fillets must be cooked at the highest heat, one by one, and then turn off the heat as soon as the high heat turns white, so that the fish will be smooth and tender.
4: Raw sesame pepper and raw pepper are spicy but not fragrant. The aroma can release the spicy flavor when it is fried into purple. You can decide according to your own preferences. But don't blow it up.
5: The amount of water used to cook the fish should not be too much, just put in the fish fillets and just be submerged in water. After being cooked and poured into the pot, some of the fish fillets will be exposed.
6: The taste of fish meat is marinated from the front, so it must be marinated thoroughly.
