I. Materials used

Catfish 1 tail? About1200g bitter? 200g fresh green pepper 75g red sweet pepper 75g onion100g ginger 25g liquor 50g cooking wine 30g monosodium glutamate 5g chicken essence 2g pepper 3g salt 5g broth1500g dried fine bean powder 25g lard100g.

Second, the production method:

1? Slaughter the catfish, chop the fish head into 6 pieces, cut the fish bones into sections, and slice the clean fish; Bitter? Peel, wash, and cook in stock until 50%? Standby; Cut green pepper into pieces; Cut the onion into 4 cm long sections; Ginger is cut into sections; Fish head and bone cooking wine 15g, ginger slices 10g, and 50g of chopped green onion fillets are seasoned with white wine to remove fishy smell, then 2g of refined salt and appropriate amount of dried fine bean powder are added, evenly grabbed and starched.

2? Put the pot on high fire, add melted lard and heat it to 60%, add 15g ginger slices and 20g scallion to stir fry until fragrant, then add fish head and bones to stir fry, add broth and cook 15g cooking wine. After boiling, remove the ginger and onion, skim off the floating foam and add bitterness? Stew over medium heat until the soup is milky white and bitter and soft. Cook the fish head, bones and bitterness with a ladle. Take it out and put it in the bottom of the tile bowl. Add 3 grams of salt, 3 grams of chicken essence, 3 grams of pepper and 3 grams of monosodium glutamate to the soup, add 30 grams of scallion, boil it, add fish fillets and cook it, then pour it into a pottery bowl.

3? Turn the wok to high fire, add 25 grams of melted lard and heat it. Stir-fry the green and red peppers until fragrant, then pour them on the fish fillets in a tile bowl and serve.

Third, key technologies.

In order to make the soup made by fresh fish tender and fragrant, we should master three keys: deodorization of catfish, sizing of fish fillets and control of heat.

1? Catfish deodorizes When catfish is out of water, trimethylamine oxide in the body will be slowly reduced to trimethylamine, which produces fishy smell, so catfish needs to be treated with deodorization technology before cooking. The cooking time of fish head, fish bone and fish fillet is quite different, so different methods should be used to remove fishy smell. Marinate fish heads and bones with cooking wine, ginger slices and scallion for 5-8 minutes in advance, stir-fry with hot oil until ginger and scallion are fragrant, and then cook. In this way, part of the fishy smell will evaporate with the cooking wine, and part of the fishy smell will be removed by the fragrance of ginger and onion. Soak the fish fillets in Chinese liquor for 5 minutes before sizing, then wash them with clear water and drain them, so that trimethylamine in the fish fillets is dissolved in alcohol and leached with water.

2? The size of the fillets. After the fishy smell of the fish fillets is removed and drained, the fish fillets are evenly sprinkled with dried fine bean powder, gently turned and shaken by hand, and stirred evenly. This is because there are many key points in the process of deodorizing fish fillets. If the fish fillets are sized with water and soybean flour, the soybean flour is not easy to stick, and the fish soup will be turbid when the fish fillets are cooked. However, when the fish fillets are sized with dry fine bean powder, the water on the surface of the fish fillets can be absorbed, and the slurry is easy to stick, so that the slurry powder is slowly immersed in the muscle gaps of the fish, so that the water does not overflow when the fish fillets are heated, and the fish fillets are smooth, bright and tender.

3? Temperature control. To make catfish soup white, tender and delicious, heat control is the key. (1) First, fry the fish head and bones with strong fire until they change color, then mix them with broth at 90℃ until they are "rough" (stir-fried), and then stew them with medium fire to separate out the collagen contained in the fish head and bones, and dissolve the soluble protein in the soup. Protein in the soup is polymerized into particles suspended in the soup under the impact of boiling soup, and fat forms many small oil droplets dispersed in the soup under the oscillation of boiling soup, which will make the soup milky and delicious, and the fish head shape will not be loose. Too much firepower, the fish stew is not delicious, and the fish head is easy to fall apart; If the firepower is too small, the soup will be black and the soup will not be strong. (2) When the fish fillets are put into the pot, the soup is boiled slightly, then the fish fillets are gently shaken and put into the pot. When the bean powder on the fish fillets is slightly solidified, gently push the fish fillets with a spoon to prevent mutual adhesion. Turn off the fire when the fish fillets are stretched (stretched) and the fish soup is bubbling (slightly boiling), so that the cooked fish fillets will be white, tender, smooth, full and beautiful.

Four. any other business

1? Use lard to make fish soup, because lard is white and delicious, contains unsaturated fatty acids and has strong adhesion? Eight flavors can increase the flavor of fish soup.

2? This soup can be served with a dipping dish according to the requirements of diners.