Spicy Fish Fillet
1.
We cut the freshly killed grass carp from the back.
2.
The grass carp head is removed and it can be used to make fish head tofu soup.
3.
Cut through the belly of the grass carp.
4.
The knife started from the tail of the grass carp, and the hand was flat on the fish's body, and the knife slowly moved forward to remove the fish. Because I wanted to take a photo with my other hand, I couldn't do it, so I had to dictate it to everyone.
5.
Tickled fish.
6.
Let's pick the big thorns on the fish's abdomen, as shown in the picture, and cut the knife from the top of the big thorns. Put one hand on the big thorn and knock it off.
7.
As shown in the picture, the big thorns and fish bones removed. .
8.
(Finally I found a helper to take this picture) Put the fish in place, starting from the tail, pressing the hand on the fish, beveling the knife face, and cutting the fish piece by piece. .
9.
Let me show you my slices of fish. The thinness like this is almost OK.
10.
The sliced fish is marinated with a little cooking wine, white pepper and salt. . .
11.
Then we prepare the ingredients to be used. Forgot to take the cut pictures. Let me tell you about them. The ingredients to be used are shown in the picture. (The millet pepper is also cut into chili rings. Forgot to take the millet pepper. It is very spicy. If you like spicy food, add it. If you don’t like it, it’s okay.) Slice the ginger, pat the garlic cloves, and just cut it. Don't chop too much, cut the green onion into small pieces about one centimeter.
12.
Then we will adjust the paste used when frying the fish fillets. Use an egg, add 35 grams of flour, 5 grams of cornstarch, and add a little water to make a paste. The paste will flow in a straight line like this and it will be OK.
13.
Heat a large amount of oil in the pot to 50% to 60% heat.
14.
Put the fish fillets in the prepared batter and wrap it in the batter, and carefully lower it into the oil pan. .
15.
Don't stir the fish fillet that is placed in the oil pan. When it is set, we will flip it gently with chopsticks.
16.
One side is fried yellow, we use chopsticks to turn the other side to fry, (there will be some muddy residue in the pan, use a small colander to knock it out)
17.
After the fried fish fillets, let cool and turn on the fire again. When the oil in the pan heats up to 80% hot again, pour all the fried fish fillets into the pan and re-fry them for about 50 seconds to remove them. Will be more crispy. .
18.
Pour out the oil used for frying the fish if there is too much. Put in a handful of pepper, and slowly burst out the fragrance.
19.
Then put in a large amount of dried chili rings, still on low heat, and slowly fry the crispy chili rings. . Put some millet peppers. (Friends who like spicy, you can add millet pepper to fry at this time, friends who don’t like too spicy, don’t need to add millet pepper.)
20.
After the chili rings are fried and crispy, add ginger slices and minced garlic cloves, add one-third of the chopped green onions and an appropriate amount of hot pot base ingredients, stir fry together to create a fragrance and stir fry into red oil.
21.
Pour the fried fish fillets into the pot. At this time, we can add some salt and stir fry together with MSG. Since the fish was marinated with salt just now, we should put less salt. (Be careful when you stir fry, stir fry from the bottom, don't fry the fish fillets, be gentle, haha)
22.
Stir-fry for a few minutes. When it's about to come out of the pot, we will put the other two-thirds of the green onions into the pot and stir-fry for a while, then turn off the heat and put the pot on the plate.
23.
Put it on the plate and sprinkle some chopped green onions
24.
Spicy fish fillet, finished picture.
25.
Spicy fish fillet, finished picture.
