Ingredients

One grass carp, 300 grams of soybean sprouts, 60 grams of dried chili peppers, a small handful of peppercorns, one piece of ginger, one egg, three cloves of garlic, 40 grams of red bean paste, the right amount of salt, the right amount of lard, the right amount of sesame oil, the right amount of vegetable oil, a pinch of pepper, the right amount of sweet potato starch, the right amount of peppercorn oil, the right amount of wine

Steps to make

1, Prepare the raw materials.

2, the fish head and tail removed, and then the knife flat along the backbone cut off two pieces of fish meat, as shown.

3, and then remove the large thorns on the stomach, as shown.

4, slice the fish, along the grain of the fish, the fish into uniform thin slices, not too thin, or easily broken.

5, fish fillets all sliced, fish bone chopping block, fish head for another use, I did not put in.

6, will cut the good slices of fish with water rinse, fish bones also cleaned, this step can make the fish to reduce the earthy flavor, and do out of the fish fillets more white.

Rinsing a little pick and pull, the intensity should be small, careful to love the fillets.

7, after rinsing to minimize water residue, and then the marinade of fish fillets, fish fillets are not easy to loose, marinade is to be divided into several steps, first add salt, cooking wine, pepper, mix well.

When mixing it is recommended to bring kitchen gloves, not to say that the direct hand is not hygienic, but with kitchen gloves is not easy to hurt the fillets, carefully mixed in one direction until the mixing to the fillets have a little sticky until, must pay attention to the force is not too fierce, so as not to break the fillets.

8, add the egg white, continue to mix well.

9, add sweet potato starch and mix well, then add sesame oil and mix well.

10, fish bones also add salt, cooking wine, pepper marinade.

11, dried chili pepper cut into segments, ginger and garlic cut into slices.

12, the pot of water boiling, add a little oil and salt, the soybean sprouts blanched and wait for use.

13, the pot add the right amount of vegetable oil, add a little lard to increase the aroma, and then into the red bean paste stir-fry, and then add ginger and garlic slices, a small handful of dried chili pepper section, stir-fry.

14, add about 700 grams of boiling water, add a little pepper oil, cook for four or five minutes.

15, the slag in the soup fish out do not.

16, down into the fish bones cooked and fished out and poured into the bowl containing bean sprouts.

17, turn on the low heat, a piece by piece into the fish fillets, the whole put the end, shake the pot to make it heat evenly, fish slices change color is cooked.

18, the bottom of the bowl with blanched soybean sprouts bottom, and then pour into the fish bones, and then the fish slices together with the soup, sprinkle some ginger and garlic, and then sprinkled with peppercorns and dried chili pepper section.

If you like spicy, you can use the spicier kind of asahi peppercorns and mace, and I put in dried peppercorns and a little bit of fresh peppercorns, and the flavor is very fragrant as well.

19, add the right amount of oil in the pot, burned to a slight bit of smoke, do the amount of oil to try to boil fish a little bit more, oil poured through the fish is more delicious.

Test oil temperature can be put a dry chili pepper to see the effect, in order to keep frying but not quickly become battered oil temperature is appropriate.

20, the hot oil evenly drizzled into the hot aroma overflowing.

Finished picture.

Tips

One, it is best to deal with the fish before the fish fish fishy tendon pumping, about the fish fish pumping fishy tendon leaves in the previous articles and videos have said many times, today will not repeat.

Two, the final dripping oil is very important, must master the oil temperature, the amount of oil can not be too little, if you hope the flavor is more adequate, you can add onions and ginger, chili peppers, peppercorns in the hot oil, frying incense to remove these spices, and then dripping with this hot oil.

Third, when you eat, you can beat the oil off the surface to remove the peppers and chili.