There are many sauces stewed in the pot, which have the sour and hot taste of pickles and douban, and the spicy taste of hot pot bottom dried Chili. The production process is the same, and the outstanding taste is different.
The first step is to gut, clean and then cut the fish into two fingers. Add appropriate amount of refined salt, cooking wine, white pepper, light soy sauce and thirteen spices, marinate for about 15 minutes, then add egg white (both eggs are yellow) and dry precipitate and mix well for later use. After the fried fish pieces are braised in brown sauce, the fish is just cooked and tender. For seasoning, I chose spicy taste. Pepper and watercress were added to the bottom of the hot pot, but kimchi was not used. In order to ensure that it is a lump of fish, thicken the ingredients with sweet potato starch100g about 30 minutes in advance, then fry them in hot pot until golden brown, and take them out for later use. After the soup is boiled, add the fish pieces, onion segments, dried peppers and pepper granules. After the fire boils, simmer for 15 minutes, pat the garlic flat and put it in the pot. Add celery and cook for another 3 minutes. Turn off the fire and put a tablespoon of old vinegar in a big basin.
Silver carp must be chosen for Tai 'an fish, because silver carp is tender and has big thorns, so it won't get stuck. Then add salt, soy sauce, cooking wine, monosodium glutamate and sweet potato starch. A little more starch.
Sprinkle alkaline noodles on the fish body and stomach and rub the fish body for a while. At this time, a lot of mucus will be produced, which is particularly fishy. We rinse with water and repeat it three times until there is no mucus, and then remove the fishing line from the fish. Draw a knife near the fish's tail. Cut oblique knives at the fish body and tail to remove the fishing line from the fish body, and the two fishing lines on both sides of the fish body should also be removed.