Catfish (bearded fish)

Appropriate amount of ginger, onion and garlic

Appropriate amount of starch

Proper amount of bean sprouts

Appropriate amount of vanilla

Appropriate amount of salt, soy sauce and vinegar

Proper amount of cooking wine

Guizhou red sour soup (available in supermarkets) is suitable.

Appropriate amount of dried pepper and pepper

A few drops of peony bark oil (unnecessary)

The practice of Wujiang fish (exclusive)

The main ingredients in the bowl are chopped onions, ginger and garlic.

Bean sprouts and celery, a little green garlic

2-3 Jin catfish, after cleaning, start to cut fish slices.

The fishbone was cut into pieces. Marinate fish fillets with starch, cooking wine and a little salt (more starch can make fish smoother)

Add an appropriate amount of oil (about 30% more than that of a vegetarian dish), heat it, add pepper, Pixian bean paste, onion, ginger and minced garlic, add bean sprouts, stir-fry it, add Camus red sour soup, add cooking wine, soy sauce, a little sugar and salt, boil it for 2-3 minutes, and then pick up the bean sprouts and put them in a pot with fish later.

Pour the fish head and bones into the pot, bring them to a boil with high fire, and simmer for 15-25 minutes.

It is estimated that when the soup is almost cooked, put another pot of water here, boil it, and then add the marinated fish fillets. Pay attention to the fish fillets and melt them gently with chopsticks.

When the fish fillets are cooked until they are about to bloom (it can be seen that it is not terrible to put too much starch at first, so don't worry about mixing it with soup, and this clear water process will boil out excess starch), carefully take out the fish fillets with a colander (the fish fillets should not be too thin when sliced, so as to prevent the fish fillets from being easily broken, hehe, just right for friends who are not familiar with the knife cutter).

When the fish bones are almost cooked, take the fish head and bones out of the pot with a colander, boil the fish soup, add the fish fillets and slice them gently.

After the fillets are cooked for 1-2 minutes, turn off the heat and pour them all into the basin.

Wash the pan and pour the oil with the weight of 1kg (estimated). When the oil is heated to 60%, add pepper and dried pepper (fish, dried pepper 65,438+0, pepper for half a second) and stir-fry until the fragrance overflows. When it changes color, pick up the pot and pour it into a basin full of fish. Finally, add coriander and drop ginger oil.

The essential partner of Wujiang fish, fresh and spicy green pepper dipped in water! ! ! Score again!