Spicy Tengjiao Fish
by sister sky
Favorite
Difficulty
Normal
Time
20m
Serving
2
1. Choose a grass carp that is about two catties, and handle it cleanly.
2. Separate the fish bones from the fish tail upwards.
3. The part of the fish meat is slanted into fish fillets, and the part with bones can be slaughtered into fish pieces.
4. Add cooking wine, light soy sauce, green onion, and ginger separately and marinate for about 10 minutes.
5. Add a little oil, add a spoonful each of bean paste and spicy sauce, add some green onions, garlic cloves, and ginger slices and sauté until fragrant.
6. Add a large bowl of water to a boil, add salt, monosodium glutamate, and soy sauce to taste.
7. Cook the fish head, tail and bones first, about two minutes.
8. Pick up the cooked fish first, and place the fish fillets. The fish fillets are not easy to cook for a long time. Depending on the thickness, it usually takes less than one minute.
9. Pour the cooked fish fillets into a bowl with the soup.
10. Heat oil, add dried chili, rattan pepper, ginger and garlic slices, green onion in turn and sauté until fragrant.
11. When it bursts to the point where the oil is smoking, pour it directly into the bowl and you're done.
12. Take a close-up.
