material

"fish1500g", "base material 300g" and "appropriate amount of boiled vegetables",

working methods

1: Prepare the raw materials and wash all the ingredients for later use.

2: Wash and slice the fish, drain the water, pour the cooking wine evenly, and finally pour the cooking wine out of the basin. Grass carp, silver carp and silver carp are all acceptable. This formula uses silver carp, with a net weight of 3 kg, which is 2 kg and 4 Liang after slaughter.

3: Add 6 tablespoons of salt and stir the fish by hand until the fillets become sticky. Because the fish head is relatively large, it is best to take it out and marinate it separately. Note: put more salt, it is impossible to have a taste when cooked, so it is better to put more salt than less.

4. Add appropriate amount of white pepper to remove fishy smell and improve taste.

5: Pour in the right amount of sesame oil to enhance fragrance.

6. Add appropriate amount of starch to improve the tenderness of fish. If the starch is granular, it needs to be diluted with water and put in. The suggestion should be pink. Note: Don't put too much starch, or you will faint the soup when cooking. There are only four spoonfuls in this recipe.

7: Cut the onion, mash the garlic and slice the ginger.

8. Wash dried peppers and dried peppers with clear water to remove the dust on the surface, and then cut the dried peppers into sections that are easy to taste. You can keep spicy food if you don't like it. Red peppers are more fragrant and green peppers are more numb. Choose the green pepper for this recipe according to the situation.

9: put vegetable oil in the pot and heat it. Rapeseed oil, corn oil, peanut oil and salad oil are all acceptable. There must be a lot of oil, and the taste will be much worse without it. It is recommended to put 150g to 200g.

10: When the oil temperature is 40% to 50% hot (smoke comes out), add onion, ginger and garlic and stir-fry until fragrant.

1 1: Next, pour in pepper segments and pepper, and turn off the heat for half a minute.

12: put in the secret base material and add 1 to 1.5 liters of hot water. Note: Be sure to heat the water.

13: bring the soup to a boil, add fish head, 4 tablespoons salt and 2 tablespoons chicken essence, and simmer for 10 minute, so that the flavor of the base material and fish head can be fully released.

14: Take out the cooked fish head and prepare for frying.

15: Take a small bowl and add garlic, chopped peanuts, monosodium glutamate, sesame oil, Laoganma, chopped green onion and coriander. Note: It is best to fry peanuts before breaking them.

16: scoop out the oil soup from the pot and put it in the oil dish. If you like spicy food, scoop more oil.

17: After the oil dish is ready, start cooking the fish fillets. Turn on a small fire and put it in one by one until it is all put in, and then turn from a big fire to a medium fire. Observe the fish fillets in the pot until they all turn white, about 3 to 4 minutes.

18: Prepare for dinner.