Aromatic red oil: 15 grams each of green onion and ginger, 5 grams of secret spices, 45 grams of dried red pepper, add pure water and simmer on low heat for 1 hour.
Secret spices: 30 grams each of cinnamon, star anise, cardamom, allspice, grass berries, crabapple, add purified water and simmer for 1 hour.
Practice:
1. Scale the large grass carp, remove the internal organs, wash and set aside, de-bone the cleaned grass carp and cut into large thin slices.
2. Marinate the fish slices with secret spices for 4 hours left stone.
3. marinated fish slices with boiling water to mourn, fish out, will be fragrant red oil to seventy percent heat, pour blanched fish slices, sprinkled with parsley can be.
Dish reminds: fish blanching time is not too long, just cooked for the appropriate, and the proportion of secret spices must be accurate.
Pei red fish fillets
Raw materials: Mandarin fish 250 grams, 50 grams of bamboo shoots, 25 grams of egg white, 13 grams of starch, 25 grams of pickled potherb mustard, 10 grams of yellow wine, 30 grams of lard, 1 gram of salt, 1 gram of monosodium glutamate (MSG).
Practice:
1. Mandarin fish meat first cut into 4 cm long section, and then sliced into a 2 cm wide, 0.1 cm thick slice along the silk.
2. Fish slices in a bowl, add refined salt, egg white, monosodium glutamate, with 10 grams of wet starch (starch 5 grams with water) batter.
3. Pei red cabbage (pickled potherb mustard) cut into pieces.
4. frying pan on high heat, into the cooked lard, burned to 40% of the heat, the fish fillets into the pan, paddle, until the fish slices whitened when fish out.
5. frying pan to stay in the bottom of the oil, back on the fire, into the end of the red cabbage and cooked bamboo shoots stir-fry, cook into the yellow wine, add the broth, and then the fish slices into the pot to boil, add monosodium glutamate, thickening with wet cornstarch, drizzled with cooked lard that is.