Accessories: 50 ml of oil, Pixian bean paste 1 tablespoon, salt 1 tablespoon, ginger 1 0g, a little shallot, a little white pepper, 2 tsps of white wine, raw flour1tablespoon, 6g of dried pepper, 4g of pepper and garlic slices.
Steps-
1. Clean grass carp after slaughter, remove the head and tail, cut along the fish's spine, and cut the tenderloin into two parts.
2. Slice the fish.
Step 3 Slice fish
In order to prevent the fish from slipping badly, you can spread a layer of kitchen paper towel under the fish, so that the fish will not slide back and forth, and it is much more convenient to cut the fish.
5. Hold the knife in your right hand and press it on the fish with your left hand. Slice the fillets gently, not your hands.
6. The thinner the fillets, the better. The thinner the fillet, the more tough it is and it is not easy to break.
7. Add a little salt to the cut fish fillets, and wash until the fish fillets are transparent, making the fish more tasty and refreshing. First, prepare the seasoning for marinated fish, white wine, shallots and peeled ginger.
8. After controlling the water, add 1 teaspoon of white wine, 1 teaspoon of salt, half onion, shredded ginger and 1 teaspoon of raw flour, grab them evenly by hand and let them stand for 20 minutes. Add the remaining scallion and shredded ginger to the fish bones, then pour in a little white wine and 1 teaspoon salt, grab it evenly and let it stand for 20 minutes.
9. At this time, you should prepare the seasoning for burning spicy boiled fish, cut dried peppers into sections, and prepare peppers, bean paste, chopped green onion, garlic slices and ginger slices.
10, first pour 1 tbsp oil into a hot pot, stir-fry the bean paste in warm oil until fragrant, and then stir-fry the garlic slices and ginger slices in the pot until fragrant.
1 1.
12. After the fire boils, add the fish fillets one by one. Don't pour them into the pot at once, they will stick together. But be quick with your hands and feet and try to finish it in 30 seconds.
13, then cover the pot and cook. After all the fish fillets change color, turn off the heat and pour into a bowl. Add chopped green onion.
14, pour all the remaining oil into the pot, first pour the pepper into the cold oil, then turn off the fire and add the dried pepper.
15, immediately pour into the bowl and hear the sound of zlazra.
16, finished product.