Main Ingredients: 1 grass carp (1000~1250 grams), 250 grams of pickled sauerkraut
Ingredients: 25 grams of pickled chili pepper, 40 grams of salad oil, 20 grams of lard, 7 grams of ginger, 10 grams of garlic, 10 grams of green onion, 50 grams of green onion, 4 grams of salt, 20 grams of cooking wine, 2 grams of monosodium glutamate (MSG), 2 grams of pepper, 10 grains of bell pepper, 20 grams of dried fine soybean flour, 1 egg. Grams, 1 egg.
Practice: First, wash the fish, the head cut open, with a knife to take down two fans of fish meat, fish bone cut into pieces, fish oblique knife into thin slices, thin slices of sauerkraut; with the egg white and soybean meal into egg white soybean meal.
Second, fish slices with salt, ginger, green onion, cooking wine marinated in flavor, and then mixed with egg white soybean flour.
Three, frying pan oil burned to fifty percent heat, into the fish to seven minutes cooked fish. The pot to stay a little oil, under the pepper, pickles, ginger stir-fried, into the water, the soup into the wine, salt, monosodium glutamate, pepper to taste, under the fish head, fish bones cooked into the flavor of the pot; and then under the fish slices cooked for 1 ~ 2 minutes, even with the fish with the soup poured into the pot, sprinkled with ginger, garlic, scallions.
Four, a little oil in the pot to 50 percent heat, evenly poured on the ginger rice, garlic rice, scallions that is into
The key
1, must use fresh grass carp, can do soup dishes, can also be the whole fish into the food, gills and internal organs, fish should be cleaned.
2, the whole fish do not fry hard, in addition to fishy oil can be. The fire boil fish, in order to get out of the white milk soup. Soak the greens after the next, cook for a long time, the soup color is black and dark, soup taste are poor.
3, the fish can not be sliced too thick, the egg white can not add a, starch can only put a teaspoon, the fish code flavor to the fish slices do not stain the hand as well, the wine do not put too much, two teaspoons will be enough.
4, cooking fish must use cold soup, cold water, so that the fish is not fishy, soup color will be white.