2 garlic leaves
Bighead carp (also known as chubby fish and silver carp) 1.5 kg (you can also buy the whole fish, and the fish head is used to make fish head tofu soup in my recipe).
ginger slice
Garlic 5 cloves
4 Chili (if you like spicy food, put it to death)
A green pepper and a red pepper.
Salt 12g
70 ml (5 tablespoons) of soy sauce.
Balsamic vinegar 1 5ml (1spoon)
Cooking wine 100 ml
Rapeseed oil is shown in the picture.
How to cook the fish pieces?
What's inside? Before cooking this dish, you must cook the rice first, and remember to cook more, otherwise it won't be enough to eat. How about the next one?
Wash all the materials for later use. Bighead carp must wash the black membrane inside and the blood on its back, otherwise it will affect the taste.
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Cut the fish into such thick pieces with a knife. Don't cut too thick. If they are thick, they don't taste good.
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Chop it all up and put it in a big bowl.
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Add 50ml of soy sauce, 20ml of cooking wine and10g of salt, mix well and marinate for 20min.
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This is how we cut the seasoning when pickling. You can cut the green and red peppers as you like.
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Garlic leaves are cut obliquely, and garlic leaves are cut into sections.
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Fire in the pot, pour in rapeseed oil. Be sure to use rapeseed oil.
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Don't wait for the oil to get hot. Just put the marinated fish pieces in the pot. Don't pour them all in. We don't want to marinate the soup. Then because this dish is mainly boiled, the fish will fry if the oil is too hot, so you don't have to wait for the oil to heat up.
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Don't turn all the yards upside down, and don't pour the marinated soup in and throw it away.
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Sprinkle 80 ml of cooking wine and 20 ml of soy sauce left in the recipe along the side of the pot, first put down the ginger, garlic and pepper, add cold water to avoid fish (water can be more than in the picture, I have less here because it will be cooked later), and then add 15 ml of red vinegar and 2 g of salt after boiling. Then cover the pot and cook for 10 minutes. You don't need to turn the fish all the way, otherwise it will break.
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10 minutes later, open the lid and put the green pepper down to cook for half a minute.
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Then add garlic leaves and cook for ten seconds. Turn off the heat. Don't worry about being undercooked. Garlic leaves can be cooked by the heat of soup. If they are overcooked, the garlic leaves will lose their fragrance and taste bad.
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Find a big bowl and start the pot. Look at this charming color. Is your index finger moving? Go get the rice, go!
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skill
The curing time should be enough, the ingredients should be enough, and the peppers must be put. This dish is neither spicy nor delicious. Put more water at a time, and it won't taste good when it is dry. If you add water halfway, be sure to boil it. Then don't be afraid to cook all over the fire. Don't turn the fish pieces all the way to ensure success! Don't forget to hand in your homework.