Ingredients: silver carp ingredients: onion, celery, bamboo shoots, bean sprouts seasoning: rapeseed oil, lard, ginger, garlic, pepper, green pepper granules, homemade cyan chafing dish base, pepper noodles, sugar, salt, cooking wine, egg white, water starch, monosodium glutamate and chicken essence.
Exercise:
1. Pick and wash onions and celery, and cut them into long sections.
2. Cut the bamboo shoots after soaking and blanching, and wash the soybean sprouts.
3. Choose and clean the fish and parsley you grow. ?
4. Cut ginger, garlic, pepper and onion into pieces for later use. ?
5, a silver carp, pat the back of the fish head, scrape the scales to remove the gills when the fish is not moving, cut the abdomen to remove the internal organs, and clean the black film on the fish abdomen, then rinse the fish and keep the fish belly. Chop off the fish head and tail first, then lay the fish flat, hold the fish body with your left hand, slice the fish body close to the fish bone smoothly, slice the other side in the same way, then chop the fish head in half and chop the back bone of the fish comb into blocks.
6. Cut the sliced meat with long thorns on the belly of the fish, and then cut it into strips obliquely along the long thorns of the fish, thus leaving the fish body.
7. Put the fish skin down, flatten the fish with your left hand, and slice it at about 30 degrees?
8. Fish fillets are too thin and easily broken when cooked; The fish fillets are too thick, and the taste is tender and tasteless, so the fish fillets are neither thick nor thin.
9. Marinate fish heads, fish tails, fish chops and fish bellies with two spoonfuls of salt, two spoonfuls of cooking wine and onion ginger for about 10 minute. Marinate fish fillets with one spoonful of salt, one spoonful of cooking wine and onion ginger for about 10 minute. ?
1 1. After the fish is salted, heat the pan and add one spoonful of lard and two spoonfuls of rapeseed oil. When the oil is hot, turn off the heat, add pepper, ginger, garlic, pepper, a little sugar, a spoonful of pepper noodles and a spoonful of homemade cyan chafing dish seasoning, and stir-fry until spicy and delicious.
12, add broth (or clear water) to boil, turn to low heat and simmer slowly to make it spicy.
13. Marinate the fish head, fish tail and fish steak, then take out the ginger and onion, add egg white, water starch, monosodium glutamate and pepper noodles and marinate for about 5 minutes.
14. Marinate the fish fillets in the same way for about 5 minutes. ?
15, stew for about 10 minute, then add fish head, fish tail and fish belly and stew for 3 minutes.
16. Take out the cooked fish head, fish tail and fish belly and put them in the bottom of the basin. ?
17. Boil all the onions, celery, bamboo shoots and soybean sprouts in the basket.
18, when cooked, take it out and put it in a basin.
19, then add the fish chops and cook for 1 min, then add the fish maw strips and cook for one minute.
20. Put the fillets evenly and add a spoonful of chicken essence and monosodium glutamate. ?
2 1, after the soup in the pot is boiled, turn off the fire and pour it into the basin.
22. Heat the pot, pour in rapeseed oil, add green pepper, pepper granules and pepper noodles, and turn off the heat. ?
23. Pick up the pot and quickly pour the last fried seasoning into the fish. Bang, pepper smells good.
24, finally sprinkle with fish coriander, a pot of hemp, spicy, fragrant and fresh fish can be eaten!