2. After the fish with warped shells is bought back, it is necessary to destroy the fish armour, remove gills, intestines and cool the water vapor in time. Then cut it in two, cut it into inch-long lumps, sprinkle some salt and bean powder, mix well and put it there. This kind of practice is like frying shredded pork, which is called hanging paste, and its function is to keep the fish fresh and tender.
3. Prepare pickled peppers, ginger, sugar, vinegar and shallots. Cut these into fine powder for later use. Among them, pickled peppers should be a little more. The general ratio is two or three pickled peppers for a catty of fish, and the heavy taste can be a little more.
4, cooking oil, generally pour about half a catty, and fry the lowered fish lump after the oil has no smell of raw oil. Be careful not to turn it over, or it will turn rotten. You can only shake the pot end to end. After the fish lump turns white, you will force out the oil and leave some in the pot.
5. Pour the chopped pickled peppers and Jiang Mo, and simmer for two minutes with a little boiling water, so as to make the fish tasty. When you are boring the fish, you should prepare the juice from the pot, that is, add some sugar, salt, vinegar and monosodium glutamate to the plate containing the fish lump, mix it, pour it into the pot, turn the fire down, gently push and shake it, sprinkle some onions when you start the pot, and put it on the plate.
6. The fish with warped shells made in this way is red, tender, sour, sweet and fresh, and very refreshing. When eating, pay attention to the fishbone, and it is best to use your mouth. After the meat is sucked in, the fishbone is blocked by your mouth.