The rattan pepper fish is quite famous!

Vine pepper can also be squeezed into oil, and the oil from Vine pepper is also very good for making cold dishes. Especially in summer, the Bobo Chicken we eat has two flavors. One is with pepper oil, and the other is with rattan pepper oil.

You can try the rattan pepper fish. The simplest method is to follow the boiling fish method, replace the Sichuan peppercorns with rattan pepper, and drizzle with hot oil.

Main ingredients:

1 grass carp (about 1000 grams)

Accessories:

1 egg, salad oil 1000-1500 Gram, 1250 grams of soup, 5 grams of refined salt, 3 grams of MSG, 4 grams of pepper noodles, 15 grams of cooking wine, 3 grams of ginger slices, 7 grams of garlic cloves, 8 grams of green onion sections, appropriate amount of vine pepper and dried chili pepper.

Production process:

1. Remove the scales, gills, dissection, guts and wash the grass carp. Use a knife to remove two pieces of fish meat and make the fish head and money bones. piece.

2. Cut the fish into thin slices with a diagonal blade, add refined salt, cooking wine, monosodium glutamate, and egg white and mix well to coat the fish fillets evenly with a layer of egg paste.

3. Put the wok on the fire, add stock and salt and bring to a boil. Add the fish head and fish bones and cook over high heat. Skim the foam from the soup noodles and add cooking wine to remove the fishy smell. Put soybean sprouts at the bottom of the soup basin. When the fish bones are cooked, remove them and put them into a soup basin.

4. Shake the fish fillets into the pot, pick them up when they are just broken, and place them on the fish bones. Then add ginger slices, garlic cloves, green onion sections, pepper noodles, MSG, vine peppers, dried chili peppers, etc. 5. Clean the pot, add salad oil and heat it until it is 70% hot, then pour it into a soup basin and simmer for a minute or two.

The key to the taste depends on the quality of pepper and chili raw materials and the level of cooking red oil. Restaurants usually prepare red oil in advance, so pay attention to the temperature of the oil. If it is too high, it will easily burn the vine peppers and dried chili peppers; if it is too low, there will be no spiciness or aroma. The fish must be live fish, including grass carp, black fish, fathead, and carp. The soup must have flavor, only the blanched fish fillets have flavor. In addition, it seems wasteful to use two or three kilograms at a time for home cooking. You can also increase or decrease pepper and chili pepper according to your own taste.