Food preparation
Grass carp 1, bamboo shoots 200g, Chinese cabbage 175g, sesame sauce, chicken essence, thirteen spices, shrimp oil, balsamic vinegar, white sugar, fermented milk, leek sauce and purified water, salad oil, broth, pickled pepper, Sichuan bean paste, refined salt, chicken essence, onion, ginger and purified water.
Method step
1. Grass carp is slaughtered, eviscerated, scaled, washed and cut into thick slices, bamboo shoots are washed and cut into long sections, and Chinese cabbage is washed and torn into pieces.
2. Mix sesame sauce, chicken essence, thirteen spices, shrimp oil, balsamic vinegar, white sugar, fermented milk, chive sauce and purified water and put them in a small bowl.
3. Heat the pot, add salad oil to heat it, add onion, ginger, pickled pepper and Sichuan bean paste to stir-fry Chili oil, add broth, add refined salt, chicken essence, sugar, fermented glutinous rice juice and mountain pepper water, add seasoning bag and simmer for 20 minutes.
4. Pour it into a hot pot, pick up the seasoning bag, pour in sesame oil, add grass carp, bamboo shoots and Chinese cabbage, heat it until it is cooked, and scoop up the dipping juice to eat.
Home-cooked practice of grass carp hotpot
Food preparation
200 grams of fresh grass carp, 200 grams of dried seaweed 10, 200 grams of bean sprouts, 5 grams of onion segments, 5 grams of chopped green onion, 5 grams of ginger slices, 5 grams of coriander 1, 5 grams of Chili oil, and instant-boiled mutton 1 bowl.
Method step
1. Cut the grass carp slices into fish fillets, serve them on a plate, remove the roots from the bean sprouts, wash them and put them on a plate, and wash the parsley and cut them into powder for later use.
2. Put mutton and mutton seasoning into a small bowl, and add coriander powder, chopped green onion and Chili oil.
3. Rinse the pan with water, add onions, ginger slices and dried seaweed, boil the fish slices, put them in the pan, and add seasonings after they change color.
Practice of tomato grass carp hot pot
Food preparation
Fresh grass carp 1000g, red tomato 500g, onion 20g, ginger slice 15g, garlic slice 5g, refined salt 10g, cooking wine 30g, tomato sauce 100g, pepper 2g, egg white starch slurry 35g, chicken essence 2g and pork bone soup.
Side dishes: white tender chicken slices 150g, goose gizzard 150g, quail eggs 100g, white meat slices 150g, crispy meat 150g, meatballs 150g, Flammulina velutipes.
Method step
1. Grass carp scales, gills and internal organs are cleaned, the fish head is cut in half, the fish bones are cut into pieces, and the fish meat is cut into chunks with a thickness of 0.3 cm. Mix fish head, fish bones and fish fillets with appropriate amount of onion, ginger, cooking wine, refined salt, pepper and egg white starch slurry, with a taste of 10, and then select fish fillets and fish fillets. Peel the red tomatoes and cut them into large pieces.
2. Put the pot in medium heat, add chicken oil, heat to 40% oil temperature, add onion, ginger, garlic and tomato sauce, stir-fry until roe-like, add fresh soup, add tomatoes, fish heads, fish bones, salt, pepper and cooking wine, add chicken essence after cooking, and take the pot out and put it into a basin to make the bottom of the pot.
3. Put the bottom of the pot on the stove, light it, put the delicious dishes on the table, put the processed fish fillets and scalded raw materials into the plate neatly, and enclose the pot. After the soup is boiled, fry the fish fillets first, then rinse other dishes, and dip them in after cooking.
skill
1. Grass carp should be fresh and fillets should be large and thin.
2. Ketchup needs to be fried until caviar bubbles, and the taste will be fresh and rich.