Ingredients: fish 1500g, base material 300g, boiled vegetables, salt, monosodium glutamate, chicken essence, white pepper, onion, ginger, garlic, dried pepper, chopped green onion, coriander, peanuts and Laoganma.
1, raw materials are prepared, and all ingredients are washed for use.
2. Wash the fish fillets, drain the water, pour the cooking wine and grab it evenly, and pour the cooking wine into the basin. Grass carp, silver carp and silver carp are all acceptable, depending on your preference.
3. Add 6 tablespoons of salt and stir the fish by hand until the fillets are sticky. Because the fish head is relatively large, it is best to take it out and marinate it separately. If you put too much salt, it won't taste when you cook it.
4. Add appropriate amount of white pepper, deodorize, and pour appropriate amount of sesame oil to enhance fragrance. Add proper amount of starch to improve the tenderness of fish. Don't put too much starch, or you will faint the soup when you cook it.
5. Cut the onion, mince the garlic, slice the ginger, wash the dried pepper with clear water to remove the surface dust, and then cut the dried pepper to facilitate the taste. You don't have to eat spicy food.
6. Heat the vegetable oil in the pot. There must be more oil. When the oil temperature is 40% to 50% hot (smoke comes out), add onion, ginger and garlic until fragrant, then add pepper and pepper and stir-fry for half a minute.
7. Add hot pot bottom material, and add 1 to 1.5 liters of hot water. Be sure to heat the water, bring the soup to a boil with high fire, add 4 tablespoons of fish head, salt and 2 tablespoons of chicken essence, and simmer for 10 minute, so that the flavor of the base material and fish head can be fully released.
8, take out the cooked fish head, and then hit the oil dish. Take a small bowl and add garlic, chopped peanuts, monosodium glutamate, sesame oil, Laoganma, chopped green onion and coriander. It's best to fry peanuts before breaking them. Scoop out the oil soup from the pot and put it in an oil dish.
9. Cook the fish fillets as soon as the oil dish is finished. Turn on a small fire and put it in quickly one by one. After all, it will turn to a medium fire. It takes about 3 to 4 minutes to observe that all the fish fillets in the pot turn white.
10, the pot is ready to eat. After the fish is ready, prepare hot dishes, mushrooms, tribute dishes, bean skin and so on. And put the cooked food in the first place. It is recommended not to use fish for hot dishes.