material
Grass carp 1
Accessory pickle 5g, egg white 20g.
Seasoning salad oil salt 2 g onion 3 g ginger 3 g pepper 3 g cinnamon 5 g bean paste pepper 5 g onion 5 g pickled pepper 5 g scallop 3 g Chili oil 3 g Chili.
working methods
1. Stir-fry pepper and cinnamon with hot oil.
2. Stir-fry the bell pepper, ginger slices and onion.
3. Add pickled peppers and saute until fragrant
4. Pour in the bean paste and stir-fry the red oil.
5. Add sauerkraut and stir-fry until the water evaporates and the fragrance is distributed.
6. Take another pot and fry the fish head and bones until both sides are slightly yellow.
7. Add enough water at one time, cover it, and cook over high fire until it is milky white.
8. Take out the fish head and bones and put them in a pot equipped with an induction cooker.
9. When cooking fish soup, you can slice the fish fillets, usually starting from the tail (this depends on experience, and you will be skilled if you cut more pieces). Fish fillets should not be too thick, not easy to taste, nor too thin, and easy to disperse when cooked.
10. Marinate the fish fillets with egg white, white pepper and salt for a while.
1 1. Pour red oil ingredients such as sauerkraut into fish soup to taste, and add salt and scallops to taste as needed.
12. Take out the cooked ingredients and put them in the pot with the fish head and bones.
13. Boil the remaining red oil fish soup and pour in the marinated fish fillets.
14. Pick up the fillets as soon as they turn white and put them in the pot (just half cooked, heat them before eating).
15. Take another pot, add cooking oil and pepper oil, saute pepper, add dried red pepper when it smells, add 2 tablespoons oil pepper, and pour it on the fish fillet while it is hot (sprinkle onion or coriander on the fish fillet in advance).
16. Heat it again before eating. Eat the top fish fillet first, and then eat the sauerkraut in the middle. It's very tasty. Finally, the fish head and bones below are cooked. The remaining juice can be served with vegetables, just like hot pot.