1: Choose fish, usually grass carp (Anhui fish), but there are also usable shad, red-eyed shad, tangjiao fish and Huangshan fish, each with different methods, but the common fish is grass carp. Generally, it is most suitable for 5 to 6 people to choose fish of about 6 to 8 kg, and it is best for 3 to 4 people to choose fish of about 3 kg, because
Let the fish live 10 minutes,
Remove scales and gills, bleed to remove fishy smell, and then clean water twice. Remember to check the scale.
Take out the bones of the middle fish and cut the fish into 2-3CM thick. This process is very important. Be sure to clean the props and wipe off all the blood on the surface of the fish with a clean cloth, which will directly affect the taste of the fish and have a fishy smell.
The ingredients prepared in advance include purple beard, coriander and ginger slices.
Stir-fried peanuts are shelled and crushed.
Boil rice noodles in boiling water, not too long, not too rotten and not too hard.
2.a: In the process of pickling fish fillets with vinegar, it is best to choose white vinegar with a concentration of 200-250 degrees, pour it on the surface and soak it for 2-3 minutes until the surface of the fish fillets turns white. Then pour out the white vinegar from the fish. Put the white vinegar soaked in fish in another bowl and add it to the rice noodles for later use.
B: Put salt and sugar on the fish and mix well. Pour out the sugar, salt and vinegar juice from the bowl and put it in another bowl.
C: Add proper peanut oil and soy sauce. Peanut oil is best self-produced peanut oil, soy sauce and Donggu brand are best. After stirring evenly, pour out the oil, water and soy sauce from the plate. Empty it when you pour it into the bowl where the sugar and salt juice has just been put.
3: At this time, the purple beard, coriander, ginger slices and peanuts are mixed together and poured out, and can be used.