-Cook fish fillets at home-
Ingredients: 1 silver carp tail.
Pickling seasoning: half a spoonful of salt, 2 spoons of onion and Jiang Shui, 1 spoon of pepper, 2 spoons of cooking wine, 1 egg and 1 spoon of starch.
Other seasonings: 2 tablespoons salt, 65,438+0 tablespoons white wine, half garlic, 65,438+0 knots onion, 2 tablespoons yellow lantern sauce, 3-4 tablespoons light soy sauce, 4-5 dried peppers and 65,438+0 parsley.
-Manufacturing methods and steps-
Step 1: Bone the fish tail, then slice it with an oblique knife, put it in a bowl with 2 tablespoons of salt and 2 tablespoons of white wine, then grab it by hand for 2 minutes, and then wash it with clear water several times until the water becomes clear.
Step 2: Clean the fish, then squeeze out the water by hand and put it in a big bowl. Add half a spoonful of salt, 2 spoonfuls of onion and Jiang Shui, 65,438+0 spoonfuls of pepper, 2 spoonfuls of cooking wine, egg white and 65,438+0 spoonfuls of starch in turn, then mix well and marinate for 65,438+00 minutes to marinate the fish.
Step 3: Prepare seasoning when marinating fish, chop garlic into powder, chop chopped green onion, cut coriander into sections, cut dried peppers into small pieces, then put them into plates respectively, and then put a handful of peppers and dried peppers together for later use.
Step 4: increase the fire in the pot to boil. Turn the heat down to keep the water slightly boiling, and then put the marinated fish slices into the pot.
Step 5: Put all the fish fillets in the pot, turn on a little high fire, boil the water, then take it out quickly, drain it a little and put it on the plate.
Step 6: Heat the pan again, add a little oil, stir-fry minced garlic and chopped green onion in the pan until fragrant, then add 2 tablespoons of yellow lantern sauce to stir-fry until fragrant, then add 3-4 tablespoons of light soy sauce, and at the same time add a spoonful of soup for cooking fish fillets, and cook the soup over medium heat until thick.
Step 7: Pour the cooked seasoning juice evenly on the fish fillets.
Step 8: Sprinkle the remaining minced garlic on the fish fillets, meanwhile, put peppers and dried peppers into a frying spoon, pour hot oil into the spoon to stimulate the fragrance of peppers and dried peppers, quickly pour them on the fish fillets, and then add coriander to serve.
Cooking tips—
(1) After the fillets are cut, it is best to grab them with salt and white wine for a while, and then rinse them, so that the fishy smell of the fish can be well removed, and the processed fillets taste fresh and tender.
(2) Pickled fish is very important. The most important thing is not to put the seasonings in the wrong order. First, we should knead the fish with salt, cooking wine and onion Jiang Shui, then add the egg white and mix it evenly, so that the fish can eat the egg white, and finally add starch to lock the water. This is the correct way to make the fish smooth and tender.
(3) When cooking fish, keep the water slightly boiling with a small fire. If the fire destroys the starch of the fish, the fish will be cooked.
(4) Don't cook fish in the pot for too long, usually about 30 seconds to 40 seconds.
(5) Put the minced garlic in twice, so that the garlic flavor is particularly rich. It is best to use hot oil to wash out the fragrance of pepper and pepper, so that the fragrance of seasoning will be released better.