Seasoning 1 shallot, 1 garlic, 2 chives, 5 dried peppers, 2 star anise, 1 cinnamon, 2 fragrant leaves, edible salt, soy sauce, sauce king, bean paste, Pixian bean paste, oil consumption, rice wine, rice vinegar and ginger powder.
Practice: 1, buy a fresh grass carp, scrape off the scales of the fish, deduct the internal organs, then gut it and take out all the internal organs. It should be noted that this black plastic film must be torn off, that is, the abdominal diaphragm, which is a layer of human fat and has a fishy smell.
2. After washing, wash all grass carp twice with clear water, rinse all fish blood and drain water. Wash the tofu, cut it into thin slices and pour it into a plate for later use. Tear the baby cabbage into pieces, wash it with clear water and drain it.
3. Put the sweet potato vermicelli into the pot, add appropriate amount of water, and soak in advance 1 hour. If you don't have much time, you can soak it thoroughly with clear water 10min.
4, pork belly cold water into the pot, cut a number of winter shavings, ginger slices into the pot, add a spoonful of rice wine, cover after boiling, cook for 20 minutes on low heat, cool with chopsticks, cut into pieces, as thin as possible, the thickness is best not to exceed 5 mm.
5. Grass carp need not be salted, so as to wipe off the surface moisture, pat a layer of dry starch on the surface, bring the wok to a boil, pour in a proper amount of oil, turn the cauldron to cover the oil on the wall of the wok, add grass carp, fry on low fire for a while, pour in a proper amount of grain and oil to remove fishy smell, fry on low fire for a while, turn over and fry on both sides until the color is golden.
6. Leave the bottom oil in the pot, add winter jasmine, ginger slices, garlic cloves, dried peppers, star anise, cinnamon and galangal, stir-fry until fragrant, add a spoonful of bean paste and a spoonful of Pixian bean paste, stir-fry until the sauce tastes, add soy sauce, sauce king and rice vinegar to taste, and pour enough boiling water to boil.
7. Put the fried grass carp into the pot and cook it on low heat 10min. Turn grass carp over for 10 minute, add tofu slices, pork belly slices, baby cabbage and sweet potato vermicelli, and stew for 10 minute.
8, 20 minutes, the ingredients in the pot are all cooked, take out the stewed grass carp directly, put on the pattern, then put tofu slices, small fresh meat, baby dishes, sweet potato vermicelli on both sides, and finally pour the juice into the pot and sprinkle with coriander powder.
9. The processed grass carp is salty, crisp and refreshing, smooth and tender, especially at the bottom. Other hot pot side dishes are also particularly delicious, absorbing the umami flavor of fish.
Methods The skill of stewing fish is very simple, that is, fry the fish directly, and then stew the fish with sauce. Bean paste and Pixian bean paste contain a lot of carbohydrates, which can improve the taste and remove the fishy smell. After cooking for a long time, the fishy smell is removed and the fish remains fresh and tender.