Ingredients
1 piece of grass carp (about 2 pounds), mutually complementary food
2 eggs, mutually complementary food
200g soybean sprouts, mutually complementary food Food
Salt 10g
raw starch 30g
cooking wine 30ml
oil 1000ml
appropriate amount of onion and ginger
p>20g Sichuan peppercorns
20g Sichuan peppercorns
2 star anise
3g cumin
1 piece of cinnamon bark
2 strawberries
1 nutmeg
3 bay leaves
60g dried chili peppers
Water How to cook fish
1. Remove the scales, internal organs, gills, and black membrane from the belly of the grass carp. Fish gills and black membrane are the main sources of fishy smell
2. Cut off the fish head, use a knife along one side of the fish bone to slice out the fish
3. Slice it Fillet the fish and shave off the large spines. Flowers that are afraid of trouble can also skip this step. Remove the bones from the fish meat on the other side in the same way. Do not throw away the fish bones and tails.
4. Cut the fish meat into butterfly slices, that is, do not cut it with one knife, and then cut it with the second knife. The thickness is about 0.5cm
5. Spread the cut fish flat as shown in the picture
6. Cut the fish head in half and set aside
7. Put the fish head, fish bones and fish tail into a bowl. Put the fish meat into another bowl. Add 3g salt, an egg white, 15ml cooking wine, and 15g raw starch respectively.
8. Make spiced oil: Pour 1000ml oil into the pot, add 15g peppercorns, 15g peppercorns, star anise, cumin, cinnamon, Heat grass fruits, nutmeg, and bay leaves over medium-low heat for about 10 minutes
9. Turn to low heat, then add half of the dried chili and continue to heat for 3-5 minutes
10. When the peppers become slightly burnt, remove all the spices
11. Add a little oil to the pot, add 5 dried peppers and stir-fry the bottom of the pot until fragrant, add the soybean sprouts, add salt and stir-fry until cooked, add The bottom of the container
12. Add water to the pot and bring to a boil. You can also use stock here. A lazy way is to use a piece of old hen soup.
First, blanch the marinated fish heads, fish bones, and fish tails, then scoop them out and place them on top of the bean sprouts
13. Add the fish fillets, blanch them until they change color, and take them out
14. Place it on the fish bones, and add some dried chili peppers on top of the fish
15. Put the remaining Sichuan peppercorns and peppercorns in the previously cooked five-spice oil, and heat the oil to 80% Add the remaining dried chili pepper
16. After the oil boils, use a slotted spoon to separate it and pour the hot oil on the fish