Spicy Fragrant-red-oiled Fish Fillet Hot Pot
1.
Hot pot side dishes. (Can match freely)
2.
Ingredients for the hot pot soup base.
3.
First prepare the fish fillets:
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.
4.
The washed grass carp has the head and tail removed and the gills of the fish body removed.
5.
Start the knife from the head of the fish, and slowly slice the fish along the spine of the fish to the end of the tail.
6.
After one side has been sliced, turn it over and slice another slice of fish in the same way.
7.
Starting from the back of the fish, cut the knife and gently slice the big spines on the belly of the fish.
8.
After removing the bones, start the knife from the tail and slice the fish into fillets diagonally.
9.
Fillet 2 pieces of fish in turn.
10.
Put the fish fillets in a bowl, add cooking wine, ginger, green onions, and a little salt to marinate for about 15 minutes, then add an appropriate amount of dry starch to prepare
11.
In a cold pan with cold oil, stir fragrant dried red peppers and Chinese peppers over low heat, set aside.
12.
Stir fragrant ginger and green onions in the remaining oil in the pan
13.
Add 2 tablespoons of bean paste.
14.
Stir-fry the fragrant bean paste over medium-low heat, and add the red oil.
15.
Add enough water and a little salt and bring to a boil.
16.
Bring to a boil and remove the ginger onion in the soup and the chili flakes in the bean paste.
17.
Pour the soup base into the soup pot and add the dried red peppers that have been fried in advance.
18.
Wash the other side dishes, put the induction cooker on the table, and bring the soup to a boil again, you can start to brush the fish fillets and side dishes, and eat slowly.
Tips:
1: The amount of dried red pepper, Chinese pepper, and bean paste depends on what is acceptable to each person. It can be hot, medium, or slightly spicy.
2: The fish fillets are marinated in advance, and the taste is more tender.
3: Doubanjiang is very salty, so the amount of salt should be used as appropriate.
4: After the bottom of the pot is boiled, it is not necessary to remove the ginger, garlic and chili flakes, but the bottom of the pot is more refreshing and tastes better.
5: If the fish fillets are cooked in a pot, they can be cooked directly.
