Raw materials of rattan pepper fish
Black herring, millet spicy, line pepper, salt, sugar, monosodium glutamate, chicken essence, rattan pepper oil.
Method for make rattan pepper fish
1. First, cut the line pepper into rings, and the millet pepper into rings. Add millet spicy according to your own taste. You can add more if you like spicy food. Add salt, sugar, monosodium glutamate and chicken essence to the cut millet pepper ring, and then add 50 grams of rattan pepper oil.
2. Then replace the fish with a knife, remove the head, slice along the spine to remove the fishbone, then cut off the big thorn, and then cut the fish into thin and even fillets.
3. Next, we begin to beat the fish fillets, clean the sliced fish fillets in clear water, and then soak them in clear water for 5 minutes. This is mainly to remove the fishy smell and blood, and make the fish fillets whiter and more tender.
4. Beat an egg white in a bowl, add raw flour to make a thick paste, and beat the paste evenly for later use.
After 5.5 minutes, remove the soaked fish fillets from the clear water, dry them with a dry towel, add salt to taste, and marinate them according to the proportion of 5 grams of salt per catty of meat. Marinate the fillets for 3 minutes after they become sticky.
6. After 3 minutes, add the egg white paste that has been beaten in advance, and stir it in one direction, and stir the paste and fish fillets evenly. This is to let the fish fillets eat more Q, and the fish fillets will be put aside after being beaten.
7. add water to the pot, a little more water. After the water is boiled, put the fish fillets into the pot and blanch them, then put them into the pot evenly. When the fish fillets are done, turn on the fire. When the water is slightly boiling, take out the fish fillets and control the water. Put the marinated fish fillets into the container, and be sure to control the moisture.
4. Add water to the pot, add the prepared green and red pepper rings, boil, skim off the floating foam, and pour the rattan pepper juice into the fish fillet container.
There are three points to pay attention to when cooking rattan pepper fish:
1. Fish fillets must be uniform in size and stirred evenly.
2. The fish fillets can be fished out when they are tender and ripe, thus ensuring the fresh and tender taste of the fish fillets.
3. The choice of snakehead tastes better.
The smell of rattan pepper oil is better when it is boiled.