Spicy Hospitality "boiled Fish"
1.
Wash the grass carp to remove the internal organs and the black membrane of the abdominal cavity to remove the fins, first turn the head and tail to remove the fishy glands
2.
Place the fish on both sides of the fish body against the back of the fish, and place the big thorns on the fish belly.
3.
With the skin facing down, slice the fillets from the head to the tail
4.
Add salt to the sliced fish fillets and wash them several times with clean water. Increase the toughness of fish fillets
5.
The washed fish fillets are marinated with starch, cooking wine, pepper powder, egg white, and salt. More salt is enough, salty is better than lighter
6.
Fried sesame oil. Put two tablespoons of oil in the cold pot, add Chinese pepper, sesame pepper, tree pepper, sea pepper, cinnamon, bay leaf, angelica, star anise, grass fruit, sana, green onion, ginger, and fry it slowly and make it into sesame oil.
7.
Put 1 tablespoon of fried sesame oil in a hot pan, add green onions, ginger, chili, pepper, star anise and fragrant
8.
Fry the fish head on both sides
9.
Put water or stock in a pot and boil open salt and fish bones. When the fish bones are almost cooked, add the fish fillets
10.
Take out the cooked fish fillets and place them in a pot with bean sprouts
11.
Sprinkle with crushed pepper, sesame pepper, sesame and chili
12.
The remaining sesame oil is heated and poured on the spices! The fragrance is overflowing and eat~
Tips:
How should I put it, it looks good compared to the picture... In fact, the soup oil on the fish is red... I don't know why it is so dark...