Basic Steps
1. First of all, we choose a fresh grass carp slaughtered, cleaned, cut off the head of the fish, used to make fish head tofu soup. Then chop off, fish tail and fins do not. Then we cut along the belly of the fish from the middle and cut into two pieces, first cut the belly of the fish, then change the knife and cut into two fingers wide with the knife block, so that in the firing time more flavorful and better look, if there will not be cut friends can look at the picture, and then we put the cut fish into the basin. First put the appropriate amount of cooking wine and a spoonful of salt. Then use your hands to scratch and mix a few times tea, scratch and mix until the surface of the fish becomes very sticky, and then put into the water to wash two more times. Wash until the water becomes particularly clear, no longer cloudy on it, and then fish out of the water control, the fish pieces of water as much as possible to squeeze some dry.
2. Then we will fish out of the fish pieces back in a basin, and then put salt, a little more wine, pepper a spoon to fishy taste, and then put a little soy sauce on the color, and then hand tossed evenly. After mixing well, beat an egg, mix well with your hands, the egg mixture and fish pieces after the integration, we then put the right amount of corn starch or sweet potato starch, continue to mix well.
3. Next, we prepare the small ingredients, ginger and garlic are patted separately, this way to eat more particles, more fresh flavor. Onion take the appropriate amount of ground cut into onion, cut and ginger and garlic together in a small bowl. Then prepare two pepper, cut into granules and cilantro together.
4. Next, start a pot of oil slightly more, the oil temperature to 6 into the heat, open medium-low heat, down into the fish pieces. If more fried, then it is best to split two pots of fried, first fish out a part, wait until the oil temperature rises, we then cook the next pot, in the cooking of the next pot, we just fish out of the fish pieces and other together with all the inside of the pot to fry. Maintain medium heat and deep-fry for two minutes, until the surface of the fish pieces are slightly yellow and hard, you can control the oil and fish out.
5. Next, leave a little oil in the pan, then put in a moderate amount of lard, then put in two star anise crushed, keep the heat on medium-low, the star anise fried until slightly battered. Then pour into the onion, ginger, garlic, stir fry the flavor and then into the appropriate amount of dried chili peppers, peppercorns to fishy flavor, and then into the appropriate amount of soybean paste, stir fry the sauce flavor, and then into the seafood sauce, and then into the oyster sauce and a little bit of sweet noodle sauce. Soy sauce moderate, flavor and color, slightly more vinegar, and then into the appropriate amount of sesame oil, and finally into the wine,
Sauce must be repeatedly stir-fried, stir-fried until the oil sauce separation.
6. Then put in the oil control of the fish pieces, a little stir fry a few times, stir fry evenly sauce. Stir fry on the color, pour in the appropriate amount of boiling water, if there is stock can be put stock, and then put the parsley in a knot in the pot, and then add sugar, pepper. Boil for a minute on high heat and push the soup with a spoon. Then cover the pot with a lid, keep a low heat and simmer for 5 minutes. 5 minutes later, open the lid and put the chopped green pepper rings into the pot, at this time the flavor of the cilantro has evaporated almost, we will fish out the cilantro skimmed off, don't, and finally open the fire, collect the thick soup. Soup received thick can turn off the fire out of the pot into the plate.
In this way a delicious braised fish block is done fish block, looks tender and delicious, eat than the meat delicate and smooth, with a special knife to the beginning of the soup absorbed by the soup became very rich.
Tips:
1. We must pay attention to this fish belly when killing fish, it above the black membrane must be scraped clean, otherwise the taste of fish burned out will be very fishy.
2. Finally, the best way to fast is to marinate in advance, which is better flavored, and fishy.
3. Here to tell you a cooking fish knowledge, is that we are frying fish or frying other food, the oil temperature must be high, so that the molding is fast and not easy to break, but also to reduce the absorption of more fat.