1. Scrape the scales, gills and internal organs of carp, wash them, put them in a large pot and cook them with low fire, and take them out after boiling for ten minutes.
2. Remove the leaves of chopped green onion, leave the stem, cut it into filaments, and then put it on the fish.
3. Pour two spoonfuls of soy sauce and monosodium glutamate into the pot. After heating, pour it evenly on the fish.
4. Brush the pan, pour in peanut oil, heat and add pepper until the pepper turns black and smokes.
5. Take out the pepper and immediately pour it on the fish (remember that the oil should be hot and evenly poured on the fish).
The delicious fish with scallion oil is ready ~ ~! Material: one carp.
Seasoning: salt 14g, pepper 10, onion 40g, ginger 15g, three green and red peppers, and proper amount of edible oil.
Exercise:
1. Wash the carp, cut it obliquely with a knife several times, sprinkle with a proper amount of salt with a depth of 0.5mm, and then marinate for 30 minutes.
2. Put the pickled carp in a pot and steam it in a steamer for 7-8 minutes. After taking out, spread the shredded onion, shredded ginger and shredded green pepper evenly on the carp.
3. Put the cooking oil in the pot, boil it, add the pepper, flatten it, and pour it evenly on the carp while it is hot. Shandong cuisine menu Scallion fish is also a common famous dish on Shandong table.
Recipe ingredients:
Live grass carp 1 tail (weighing about 750g), shredded ginger 15g, shredded onion 15g, shredded onion 15g, appropriate amount of onion and ginger, 50g sesame oil, 5g salt, 25g soy sauce, cooking wine 15g and 3g monosodium glutamate.
Production process:
1. Slaughter live grass carp, clean the chamber, remove phosphorus, remove gills, wash, gouge out the knives on both sides, put the fish in the pot, add onion, ginger and water for about 15 minutes, take it out when it is cooked, and put it in a fish dish.
2. Sprinkle salt, monosodium glutamate and pepper on the fish, add cooking wine, code onions and shredded ginger, and marinate with soy sauce.
3. Heat sesame oil in the pot and pour it on the fish.
Menu features: fresh and elegant, salty and slightly spicy.