How to make spicy fish fillets in Hunan cuisine?
Main ingredients:
Grass carp 1, pickled cabbage in pickled fish;
Composition:
Zanthoxylum bungeanum, pickled pepper, dried pepper, cooking wine, salt, starch, onion, ginger, soy sauce;
Method for making pepper-flavored fish fillets
1, grass carp clean, cut off the head, cross section, cut in half, remove the main thorn and the big thorn in the abdomen, and peel off the skin;
2. Soak the pepper in warm water for later use;
3. Slice fish, marinate with cooking wine and salt 10 minute, cut sauerkraut into small pieces, cut onion into large pieces, and slice ginger;
4. Sizing the marinated fish fillets, and evenly grabbing them with wet starch and egg white;
5. Boil the water in the pot. After boiling, put in the starched fish fillets, cut them open, scald the fish fillets until they are cooked for 8 minutes, and drain them.
6, another pot, pour the oil, put the soaked pepper under the oil to cool, stir fry slowly with oil, and pour out the pepper and pepper oil for later use.
7. Change the fire and add onions, ginger, sauerkraut and pickled wild peppers;
8. Pour the water with pickled peppers and broth to boil, turn off the fire and cook for 5 minutes;
9. Then add salt and soy sauce, add wet starch to thicken, put the cooked fish slices in the pot again, stir fry evenly, and put them in a bowl;
10, sprinkle a little chopped green onion, pepper, pepper and dried pepper on the bowl;
1 1. Take the pan to make oil. When the oil burns to smoke, it falls on the surface.
Techniques for making pepper-flavored fish fillets;
1, grass carp must cut off the fishbone to make it taste better;
2. Marinate the fish fillets with cooking wine to remove the fishy smell;
3. When putting the pepper, don't pour out the water soaked in the pepper, and you can use it later.