Material: grass carp1000g.
Accessories: 500g of bean sprouts, 50g of Pixian bean paste, 30g of pepper, 20g of pepper, ginger 1, half of garlic, star anise 1, cinnamon 10g, pepper 1, cooking wine 1, and starch 65438.
Practice steps:
1, prepare raw materials.
2, fish, cut into thin slices. Fish head and steak are packaged separately for later use.
3. Grab the fillets with cooking wine, pepper and half a teaspoon of salt, and then mix in the starch for later use.
4. Put the bean sprouts in hot water with salt, blanch them and lay them at the bottom of the basin for later use.
5, put a spoonful of base oil in the pot to heat, add pepper and pepper, and season from the fire. Then take out half of the pepper and pepper for later use.
6. Then continue to put Pixian bean paste in the pot and burn the oil red. Add Jiang Mo, minced garlic, star anise and cinnamon into a red oil pan and stir-fry until fragrant.
7. In a wok, add the fish head and fish chops and stir fry for 5 minutes.
8. Then add 3000ml of hot water and 1 tbsp of salt and bring to a boil.
9. After the soup is boiled, continue to cook for 10 minute, and then slide in the seasoned fish fillets. Don't stir the fish fillets with chopsticks after they are put into the pot, otherwise the fish will easily disperse.
10, after boiling again, keep the fire for 2~3 minutes.
1 1. Pour all the cooked fish soup and bean sprouts into the pot.
12, put 30 grams of oil in the pot until it smokes. Sprinkle the first explosion of pepper and pepper on the surface of fish soup. Pour hot oil into the basin quickly, and it will be fine.