Traditional Recipe of Ingredients
Main Ingredients:
Grass carp
1200g
Sichuan sauerkraut
400g
Supplementary Ingredients:
Segment of green onion
Moderate
Ginger
Moderate
Garlic
Moderate<
Dried red chili pepper
Amount
Pepper
Amount
Wild pepper
Amount
Red hot pepper
Amount
Coriander
Amount
Wine
Amount
Pepper
Amount
Pepper
Measurement
Water Starch
Amount
Egg White
Amount
Salt
Amount
Sugar
Amount
Chicken Essence
Amount
Scallion
Amount
Sesame Pepper
Amount
Spicy Chili Powder
Amount
Additional ingredients p>Practice ***10 steps I want to spit
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1. fresh grass carp, slaughtered and cleaned; Szechuan pickled cabbage rinsed and cut into small segments
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2. as shown in the picture: the fish will be removed from the head, pick the bone, take off both sides of the net fish meat; the head of the fish from the middle of the slice
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Practice Picture Description
3. Cut the fish bones into 2cm sections, and slice the fish meat into butterfly slices with a knife along the direction of the fish tail
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4. Put the sliced fish into a large bowl and add a little salt, pepper, cooking wine, egg white (very little), and water starch. >5. pot hot, add oil, such as peppercorns, dried red chili peppers, popping onion, ginger and garlic, and then add wild peppers and red bell peppers, sautéed flavor
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6. into the Sichuan sauerkraut stir-fry, add a little wine, sugar, add a sufficient amount of water
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7. will be the fish head and the fish bones down into the large fire, boil, skimming off the foam, cook for about a few minutes, and then add a little water, and then add a little water. Skim off the floating foam and cook for about 10 minutes, add chicken essence.
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8. Adjust to micro-fire will be a piece of fish slices into the pot, open the medium heat and boil again, see the fish slices white can be poured into the basin, the surface sprinkled with scallion segments and small scallion segments
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9. frying pan to add an appropriate amount of oil, oil, add dry red chili peppers, garlic, pepper, pepper, deep-fried until the dry red chili peppers become crispy. After the red pepper becomes crispy, pour in the surface of the good pickled fish can be
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10. How much oil you adjust