The following is the detailed process: carp viscera and gills are cleaned. Cut the bottom and tail, and divide the fish into two parts from the inside along the fishbone. The oblique knife removes the big thorn pieces from the fish skin, cuts them into sections, and then cuts the fish into moderately thick fish. The knife should be sharp. If it really doesn't work, ask the store to help cut the fish. ) Add egg white, salt, rice wine and tapioca starch to the fish fillet and marinate for 20min. Remove the roots of bean sprouts, wash them, put water in the pot, put salt, scald them, pick them up and spread them on the fish plate. Heat the oil in the pan, add the pepper and fry for 2 minutes. Add dried Chili and Pixian bean paste, stir-fry the fragrance and Chili oil. When the dried pepper fades, pick up half of the pepper and pepper for use; Pour garlic and ginger into the pot and stir-fry until fragrant. Pour the chopped peppers into the fish head, stir-fry the fish bones evenly, add an appropriate amount of cold water (water needs to be boiled before the fish, and it is best to add boiled water), add the fish after the water is boiled, stir-fry it gently with chopsticks, and cook until the fish becomes discolored and cooked, about 1~2min.
Pour the fish into a plate with bean sprouts (remember to put it on the plate if you want to have a beautiful design), then spread the preserved pepper and dried pepper on it and pour hot oil on it! Carp. It belongs to one of the four major fishes. Its body color is bluish yellow, and its abdominal cavity contains a little milky white. The main habitats are rivers, lakes and oceans, usually in the middle and lower levels of daily life and near the coast and where aquatic plants gather. They sometimes eat carnivorous ingredients, such as loach and dragonfly. Carp will eat grass and flowers when it is mature and stable. These include verticillata, verticillata, gymnosperms, flocculus and so on. Their meat is relatively tight, without thorns, and contains a very heavy smell of grass. My own suggestions are not suitable for steaming. Suitable for stewing. In the process of making and processing, the whole fish can be fried and eaten.
The effective method is to cut into 2cm thick chunks, pat the powder and fry it, and then cook it, which can reasonably remove the fishy smell of the fish and make it taste faster. It is also more convenient to pick up. Generally speaking, breeding, fast-growing tree species and greasy materials are suitable for stewing, whereas steaming or boiling soup is suitable. For example, meat chicken and grass chicken, meat chicken must be stewed, grass chicken is generally more suitable for steaming or cooking soup; Raised grass carp and natural grass carp are generally stewed soup, and natural grass crucian carp is suitable for soup. There are also some rich natural scaleless fish, such as catfish, sea eel, loach and puffer fish, which can be stewed or made into juice, all of which are delicious. There are also some foods, such as wild rabbits, pheasants and wild boars. Generally, this kind of farm wild goods can only be stewed. Because this kind of food has strong fishy smell and fishy smell, it needs to be drained before cooking, and then seasoned with heavy seasonings such as onion, garlic, pepper, star anise and dried pepper to cover up the fishy smell of the food.