working methods
Kill two silver carp, and the slices will be ready. Use fish soup once from beginning to end, buy two packages of spicy and hot fish or cold pot fish ingredients, add oil and stir-fry ginger, add fish soup, boil onion, add fish fillets, roll twice, and you can eat it later. Dipping the plate in water is more important, and adding more vinegar is delicious. Also radish, soybean, coriander, pepper, soy sauce, sugar and monosodium glutamate. Finally, use a spoonful of original soup in the pot, which is very delicious. Green vegetables, bean curd skin, green bamboo shoots, quail eggs and lotus roots can also be added. Flammulina velutipes and vermicelli are also delicious, but mix the soup together. Finally, remember to add some salt. These two things taste good.
Fish fillets should be seasoned and starched first, otherwise they will not be cooked easily. Boil them and heat the oil. Add the bean paste and stir-fry over low heat. After coloring the oil, pour the dried pepper, pepper, garlic, ginger slices and green onions into the pot and stir-fry for a few minutes, then add the cut Sichuan pickles and stir-fry; Stir-fry, add water (preferably bone soup) and bring to a boil. At the same time, add appropriate amount of salt and chicken essence and cook for about 15 minutes. After the soup is cooked, it is best to turn off the fire and let it cool, so that the soup will be more delicious; Mix fish fillets with egg white and a little thicken, boil the pot again, add fish heads and bones, and finally add fish fillets. After the fish fillets change color, turn off the heat and add some coriander.
The fragrant and mellow cold pot fish is ready. After eating fish, a pot of soup can also be cooked with noodles, and the taste is just as good.
Batch operation
Material requirement
Ginger, onion, garlic, sugar, salt, chicken essence, Pixian watercress (it is best to buy a bag of Juancheng brand in the supermarket), and a package of fish seasoning (there are many kinds in the supermarket: cold pot fish, spring fish, spicy fish, etc. Silver carp (depending on how many people eat it, it's best to let the fish seller cut it for you in the market.
operate
Marinate the fish with thicken powder, a little wine and pepper. Stir-fry half a bag of onion, garlic, pepper, Pixian watercress, a little sugar, a bag of fish seasoning and appropriate amount of salt until golden brown, add appropriate amount of water to boil, add chicken essence, cook the fish with low fire, turn the pan over, and sprinkle with onion and celery. If you eat very spicy food, you can use a proper amount of oil. After cooking, stir-fry dried sea peppers and dried peppers (don't Hu) and pour them on the fish.
Other practices
1, clean the fish, cut into large pieces and marinate with pickled fish seasoning. Cut the fish head in half. It's best to cut the fish into pieces. If it's too troublesome, cut it directly into large pieces.
2. Heat the wok, put the oil to 80% heat (smoke), and add Pixian watercress to stir fry.
3. Add pickled pepper, pickled ginger, pickled mustard tuber, minced garlic, onion, dried pepper and pepper and stir-fry until fragrant.
4. Add bone soup and boil. If there is no bone soup, you can use boiled water instead, and the taste will be worse. Add soy sauce, salt, sugar and chicken essence to adjust the taste.
5. After the soup is boiled, turn to low heat, cover it and cook for a while, so that the fragrance of the seasoning can be released.
6. Cook the fish pieces in the soup until they are raw, turn off the fire, and add celery pieces to serve. When eating, add fried soybeans, pickled mustard tuber, coriander, chopped green onion, fried peanuts, chopped pepper, salt and chicken essence to the fish soup. After eating the fish, you can wash other dishes.
nutritive value
Rich in essential fatty acids and various trace elements.