Materials:
Grass carp, rattan pepper, green pepper, millet pepper, garlic, ginger, chili sauce, lettuce, cooking wine, cornmeal, salt, white pepper and water.
Exercise:
Scales, viscera and gills of grass carp are removed and washed. When washing, remove the black film from the fish belly. ) Grass carp starts from the tail, and two fish follow the middle fishbone.
Remove the ribs and cut the fish into 4 mm thick slices. Don't be too thin, it will break if you move the pan a little. ) After the fish fillets are done, add water and clean them.
After pouring out the water, add salt, cooking wine and white pepper to marinate. Add cornstarch and stir well. If it is dry, you can add some water to make the fillets fully absorb water, so that the fillets will be tender. (You can also add a little egg white, not too much, too much egg white will make the soup turbid. )
Finally, pour in the oil and grab it evenly. This can also lock the freshness of the fish to avoid sticking together in the pot. )
Cut lettuce into strips, garlic and ginger into powder, and cut millet pepper and green pepper into small rings for later use.
Pour oil into the pot. When the oil is hot, add the fish head and bones and stir fry a little. It will taste better after frying.
Stir-fry golden oil with golden hot sauce. (Bian Xiao, the rapeseed oil that is not added at home is a little yellow. ) Add Jiang Mo and minced garlic and stir-fry until fragrant. Add the right amount of water, add the fried fish head and fish head, cover the pot and cook.
Boil the water, add salt to taste, and cook until the fish head is cooked, then take out the fish head and bones first.
Add lettuce, cook the lettuce, take it out and put it in a bowl, add the fish head and bones.
Turn off the heat and put in the fish fillets. After the fish fillets change color, pour the soup into a bowl with fish heads and bones.
Sprinkle with green and red pepper rings, garlic powder and rattan pepper. Heat oil in the pot, pour the hot oil on the rattan pepper, and this rattan pepper fish is ready.