Ingredients: grass carp, green onion, millet pepper, sauerkraut, eggs, corn starch, pepper, red dried pepper, pickled pepper juice, ginger, shallots, garlic and pickled pepper.
Seasoning: cooking wine, salt, chicken powder, sugar, white vinegar, pepper.
1, grass carp clean, and then slice the fish into thin slices of about 3mm, neither too thick nor too thin, and put the sliced fish slices into the basin.
2. Add a spoonful of salt to the basin, pour in clear water, grab it by hand, wash away the blood in the fish, wash the fish bones first, remove the water and put it into the basin.
3. Add salt, pepper and cooking wine to the pot, add a little corn starch, stir well in the pot and set aside. Then squeeze the fish fillets dry and put them in another basin.
4. Add appropriate amounts of salt, pepper and cooking wine, grab them evenly by hand, beat in an egg white, grab them quickly by hand, so that the fish is evenly wrapped with egg white, add egg white, then add a spoonful of corn starch, and mix well by hand again. Starch is added to lock the water in the fish and make the skin of the fish more crisp.
5. Cut a section of green onion into horseshoe slices, cut a piece of ginger into ginger slices, and then grab a few dried red peppers for later use.
6. Cut a few shallots into chopped green onion, put them in a pot, pat several garlic pieces flat in turn, cut them into minced garlic and put them together, then grab a handful of pepper and a handful of dried red pepper for later use.
7. Boil water in the pot and pour it into the sauerkraut section. After the water is boiled, pour it out and control the water for later use. The purpose of this step is to remove the salt and impurities in the pickling process of sauerkraut, and also make sauerkraut more crisp and refreshing.
8. Add a little cooking oil to another pot, pour in onion ginger and red dried pepper, saute until fragrant, then put in the sauerkraut section, and stir fry quickly on low heat for a while. Then pour in the marinated fish bones, stir-fry until the fish bones change color, pour in pickled peppers and pickled pepper juice, add a proper amount of water, and bring the soup to a boil over high heat.
9. Add cooking wine 1 0g to remove fishy smell, 5g salt, 5g chicken powder 1 g white sugar1g fresh, 20g white vinegar, and stir with a spoon to melt all seasonings. Cook on low heat for about two minutes, so that the fish bones are fully flavored. After two minutes, remove the fish bones and sauerkraut and put them in the basin.
10. Continue to boil the soup. When the soup boils, remove the fire from the pot, add the marinated fish fillets and gently push them with a spoon to make the fish fillets evenly heated. After about 20 seconds, you can turn off the fire, take out the fillets and put them in the basin, and then pour in the right amount of soup.
1 1, heat the wok, add a spoonful of cooking oil, and when the oil temperature reaches 60%, pour in onion, garlic, pepper and red dried pepper to fry until fragrant, and then pour the hot oil into the fish fillet basin.
12, finished product drawing.
Precautions:
1, the knife must be fast when slicing fish, and it is best to sharpen the knife first in advance, which will get twice the result with half the effort.
2, when scalding fish fillets, don't scald them for too long. When you see the discoloration, it is almost the same. After a long time, the meat is not delicious.