Name: Three Fish in The Rivers and Lakes
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 1800g Chub; Some Green primer; Some tofu; Some Cooking Wine; Some salt; Some black pepper powder; Some Fuel consumption; Some Soy sauce; Some sesame oil; Some Dried pepper; Some Balsamic vinegar; Some White pepper; Some Soaked chili; Some Bubble ginger; Some Soaked radish; Some Pickled cabbage; Some shallot; Some garlic; Some Vegetable oil

Three Fish in The Rivers and Lakes

1. List of raw materials

Three Fish in The Rivers and Lakes recipe

2. Take the fish parts, add cooking wine, salt, black pepper powder, oil consumption, light soy sauce, dark soy sauce, sesame oil, dried Chinese pepper, egg white, and starch for marinating. Note: cooking wine, salt, black pepper, and starch must be added. Others can be left without, but the taste is worse. If there is no black pepper, you can use white pepper instead. It is better to use black pepper for high-temperature cooking. Stir-fry the dried pepper in a hot pan a few times and grind it. Just put a little bit of light soy sauce and dark soy sauce, mainly to improve the color. Sweet potato starch is recommended for starch

3. Take the fish bone parts, add cooking wine, salt, black pepper powder, oil consumption, light soy sauce, dark soy sauce, sesame oil, dried pepper, balsamic vinegar, egg white, and starch for marinating. Note: As above, starch should be put more than fish meat. Putting balsamic vinegar is mainly to soften the bones and become crispy. It is not recommended to put vinegar too sour.

4. Take the part of the fish head, add cooking wine, salt, and white pepper to marinate.

5. Soak dried pepper with warm water, and boil it in a pot on low heat for 10 minutes to make pepper water. If you like hemp, add more. If you find it troublesome, you can use it directly.

6. Soak chili and ginger, chop finely, soak radish and sauerkraut, and cut into shreds. Just a little bit of each. Don’t use too much.

7. Cut the scallion into small pieces, diced garlic

8. Cut the tofu into pieces, soak in hot water to get rid of the beany smell

9. Cut green onion into long pieces, slice ginger

10. Shallots, chopped green onions

11. Put a small amount of vegetable oil in the pot. When the fire is hot and smoke comes out, pour in the green onion, ginger, and fish head in turn. Quickly stir-fry for 1 minute. Pay attention to the heat and turn it off when it's bigger.

12. Add the hot water, cover the pot and simmer for 10 to 15 minutes, until the soup turns white. Pay attention to pour hot water, don’t look for me

13. Throw away the green onion and ginger in the pot, taste the saltiness, add an appropriate amount of white pepper to enhance the flavor and freshness, pour in tofu and cook until it is broken.

14. Sprinkle with chopped green onion, drink a bite, one word is fresh

15. In a separate pot, pour a large amount of vegetable oil, cook until there is smoke, put it in the fish shuttle pot, and the pot will rise within 10 seconds. How many pieces of fish you put at one time depends on your speed. Pay attention to the heat, and turn it down when it's bigger.

16. Barracuda is ready for use, can’t be eaten, it’s not cooked

17. Turn on high heat and prepare to fry the fish bones. Pour them all in and fry them for 5 minutes. Remember to separate the fish bones so that they don’t stick. Pay attention to the heat, turn it off when it's big, it won't be a big fire in 5 minutes, don't find me if it gets burnt

18. The fried fish bones are fragrant, let's take a bite. Kids love to eat

19. Wash the pot, pour the fried fish oil to heat, and soak the peppers. . . Pour all the clan’s ingredients and stir-fry for 1 minute to get a taste

20. Put in an appropriate amount of green base material for stir-frying, about 50 to 100 grams

21. Add in hot water, pepper water, some chicken essence, and cook for a few minutes to blend the flavor. Just cover the fish with water, it doesn’t matter if there is more, filter it with a colander after eating the fish, cook a bowl of hot pot rice noodles, just right