Ingredients

One piece of grass carp, 300 grams of soybean sprouts, 60 grams of dried chili, a small handful of Sichuan peppercorns, a piece of ginger, an egg, three cloves of garlic, 40 grams of red bean paste, Appropriate amount of salt, appropriate amount of lard, appropriate amount of sesame sesame oil, appropriate amount of vegetable oil, a little pepper, appropriate amount of sweet potato starch, a little pepper oil, a little cooking wine

Preparation steps

1. Prepare the raw materials.

2. Remove the head and tail of the fish, then use the knife to cut two pieces of fish along the backbone, as shown in the picture.

3. Then remove the big thorn on the belly, as shown in the picture.

4. Slice the fish into even thin slices along the lines of the fish, not too thin, otherwise it will break easily.

5. Fillet all the fish fillets, chop the fish bones into pieces, and use the fish heads for other purposes. I didn’t put them in.

6. Rinse the cut fish fillets with clean water and clean the fish bones. This step can reduce the earthy smell of the fish and make the fish fillets whiter.

When rinsing, pull slightly and lightly, and take good care of the fish fillets.

7. After rinsing, try to reduce the remaining water, and then marinate the fish fillets. The fish fillets will not fall apart easily. Marinating is divided into several steps. First add salt, cooking wine, and pepper, and mix thoroughly. .

It is recommended to wear special kitchen gloves when mixing. This does not mean that it is unhygienic to do it directly, but wearing kitchen gloves will not easily damage the fish fillets. Carefully mix in one direction until the fish fillets are a little sticky. , be sure not to use too much force to avoid breaking the fish fillets.

8. Add egg white and continue to mix well.

9. Add sweet potato starch and mix thoroughly, then add appropriate amount of sesame sesame oil and mix well.

10. Add salt, cooking wine, and pepper to marinate the fish bones.

11. Cut dried chilies into sections, and cut ginger and garlic into slices.

12. Boil the water in the pot, add a little oil and salt, blanch the soybean sprouts and set aside.

13. Add an appropriate amount of vegetable oil to the pot, add a little lard to increase the aroma, then add the red bean paste and stir-fry, then add ginger and garlic slices, a small handful of dried chili segments, and stir-fry until fragrant.

14. Add about 700 grams of boiling water, add a little peppercorn oil, and cook for four to five minutes.

15. Remove the residue from the soup.

16. Add the fish bones and cook them. Remove them and pour them into the bowl of bean sprouts.

17. Turn on low heat and add the fish fillets one by one. After the whole thing is placed, shake the pot to heat evenly. The fish fillets will change color and become cooked.

18. Place blanched soybean sprouts on the bottom of the bowl, then pour in the fish bones, then pour the fish fillets together with the soup, sprinkle some minced ginger and garlic, and then sprinkle with Sichuan peppercorns and dried chili segments.

If you like spicy food, you can use the spicier Chaotian pepper and Sichuan peppercorns. I added dried Sichuan peppercorns and a little fresh peppercorns, and the taste is also very fragrant.

19. Add an appropriate amount of oil to the pot and heat it until it smokes slightly. When making boiled fish, use as much oil as possible. The fish fillets will taste better when the oil is soaked through.

To test the oil temperature, you can put a dried chili pepper in to see the effect. The oil temperature is suitable for continuous frying but not becoming mushy quickly.

20. Pour the hot oil evenly, and the steaming aroma will overflow.

Finished product picture.

Tips

1. It is best to pull out the fish’s fishy tendons before handling the fish. Regarding the problem of fish’s fishy tendons, Ye Ye has mentioned it many times in previous articles and videos. I said it before, so I won’t repeat it today.

2. The final pouring of oil is very important. You must control the oil temperature and the amount of oil should not be too little. If you want more flavor, you can add onion, ginger, chili, and Sichuan peppercorns to the hot oil. After frying until fragrant, remove the spices and then drizzle it with hot oil.

3. When eating, you can knock off the oil on the surface and remove the pepper and chili.