Practice steps:
Step 1: Add a proper amount of water to the pot and bring it to a boil, which will be used for baking tofu later.
In the second step, a silver carp weighing about 3.5 kg is cut into long sections of about 4 cm. Cut the fish head in half and the chin in four. Cut the meat removed from both sides of the fish spine into fillets (the knife can't do it, but it can also be cut into 4 1 cm wide slices). There are thick spines in the abdomen of fish, which are cut into strips about two centimeters wide along the thick spines.
Step 3: soak in clear water for two or three minutes, and repeat the cleaning process twice or so to remove blood.
Step 4, drain the water for later use.
Step 5: Add a spoon with a diameter of 5 cm, half a spoon of soy sauce and two spoons of rice wine to the drained fish (you can buy it or brew it yourself. If you want to learn, you can look at my formula for brewing rice wine, and you can also use yellow wine, cooking wine and white wine. The deodorizing ability of these wines decreases in turn). Knead well to remove fishy smell.
Step six, about six or seven green onions about 30 cm long. Four or five pickled ginger with a diameter of one centimeter and a length of about four centimeters. There are about three or four pickled peppers four centimeters long (you can choose the variety and dosage of pickled peppers according to your own taste, red pickled peppers are softer, and yellow millet spicy pickled peppers are more exciting). There are about ten dried peppers about four centimeters long. A piece of ginger about one centimeter in diameter and two centimeters in length, about six or seven cloves of garlic.
Step 7: pat the ginger and garlic flat and mash them, soak the ginger and pickled pepper, pat them flat and cut them into fine particles of about 2 mm, cut the dried pepper into 1cm-long sections, and cut the onion into 4cm-long sections.
Step 8: Add 1/3 spoonfuls of bean paste with a diameter of 5cm into 1/5 pieces of pickled pepper, mix well and marinate for about 5 minutes.
Step 9: A piece of old tofu with a length, width and height of 1286 cm.
Step 10: cut into blocks with length, width and height of 44 1cm. After the water boils, add tofu and blanch for about one minute.
Step 1 1: put it into a container and drain the water. Don't leave it for too long, it will stick together after the high temperature recedes. )
Step 12: Add 50 to 100 ml rapeseed oil into the pot, heat and shake the pot to make the oil cover half the pot wall.
Step 13: Put the drained tofu into the blanching water and fry it (shake the pot in a circle while putting it, so that it won't stick to the pot even if the tofu is not shaken badly after being put away, and the reason will be explained when prompted), and then shake the pot slightly once or twice every 20 seconds or half a minute to prevent the fried tofu from sticking to the pot and sticking to the hot pot for a long time. (The time is different, fry it for about one or two minutes, depending on the heat and the amount of oil. Check whether it has been fried, and choose one piece from the middle and one piece from the side for comparative inspection)
Step 14: fry until one side is golden, turn it over, and do the same until both sides are golden.
Step 15: put it into a container for microfiltration to dry the oil.
Step 16: add about 200 ml of rapeseed oil into a large pot and heat the oil.
Step 17, ginger and garlic, add about 20 dried peppers and prickly ash, about 4 star anise petals and sand incense. Stir-fry for ten or twenty seconds.
Step 18: Add a spoon with a diameter of 5cm, stir-fry about a spoonful of bean paste for about 10 second, and then add the chopped pickled pepper Jiang Mo. Stir-fry for about half a minute.
Step 19, about a spoonful of soy sauce and about three spoonfuls of yellow wine (other wines are also acceptable). Turn it over.
Step 20: Add 1.5 to 2 liters of clean water, cover and boil.
Step 2 1: When the soup is slightly boiling, add mineral water bottle caps and about three or four caps of salt (fine-tuned according to taste) and mix well. Add fish head, fishbone and fishtail, and cook for about three minutes to make soup.
Step 22: Boil the water again.
Step 23: Add half a bottle of beer, mineral water bottle cap and a cover of chicken essence and mix well.
Step 24: Add fish fillets.
Step 25, spread the fried tofu.
Step 26: Sprinkle green onions, cover and cook for about two or three minutes, open and cook for about half a minute, and disperse the alcohol, leaving the wheat fragrance.
Step 27: Take the pot and put it into the basin.
Tips:
65438+ 2. After that, slightly shake the pot once or twice every 20 seconds or half a minute to prevent the fried tofu from sticking to the pot and sticking to the hot pot for a long time (but the most important thing at this time is to prevent frying, because the effect of the steps introduced by 1 has basically solved the problem of sticking to the pot). (I didn't focus on the effect of this step in the two recipes of red oil tofu and braised tofu. Now let's talk about the reasons in detail. ) 3. I won't elaborate on other contents related to the treatment of double-sided yellow tofu. If you want to know more, please see my two recipes of red oil tofu and braised tofu, which are introduced in detail. 4. In the braised tofu fish, the bottom material is fried and the bottom soup is cooked, which is basically the same as the recipe of the boiled fish with pickled peppers (also called boiled fish with pickled peppers) I made, except that the time to enlarge the chopped green onion is different, because the cooking time of the two dishes is different, so the order is slightly different. I won't elaborate on other things that need attention about braised boiled fish. If you want to know more, please see my boiled fish recipe, which has a detailed explanation. 6. Because there is too much beer, there is finally a step-by-step procedure to open the lid and cook, dispel the alcohol and leave the wheat fragrance.