Steps to cook live fish in live water
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1
Prepare a live grass carp.
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2
Prepare peppercorns, dried red peppercorns, white sesame seeds, peanuts, green onions, ginger and garlic.
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3
Prepare cooking wine, Pixian bean paste, salt, starch, egg white.
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4
Scale the grass carp and kill it well, pay attention to the gills and also the black membrane inside the fish belly, remove it thoroughly.
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5
Cleaned grass carp head and tail, remove the gills.
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6
Starting from the head end of the fish, slowly slice the fish along the spine towards the tail end.
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7
After slicing one side of the fish, turn it over and slice the other piece of fish in the same way.
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8
Take a piece of fish, start the knife from the tail and fillet the fish diagonally.
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9
Slice evenly into about 3MM fillets.
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10
Slice both pieces of fish.
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11
Add salt paste, cooking wine, ginger, green onion and garlic, egg white, cornstarch, and add into the fish in order.
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12
Mix the ingredients with the fish and scrub well. (When grasping, your hand should go down the side of the bowl and come up from the bottom, so as not to break the fish fillet and avoid being hurt by the fish thorns)
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13
Marinate for 15 minutes after grasping well.
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14
Prepare ingredients tofu, pork blood and soybean sprouts.
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15
Wash and cut tofu and pig's blood into large slices, and remove the root of soybean sprouts.
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16
Boil water in a pot and blanch the tofu, soybean sprouts and pig's blood in turn.
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17
Put them into the bowls used to serve the fish.
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18
Cool the oil in a cold pan and add the peppercorns and dried red pepper. Fry the peppercorns slowly over low heat and set aside as soon as the color of the dried red peppercorns becomes red.
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19
Leave the oil in the pan, and when the oil is hot, fry the onion, ginger and garlic.
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20
And then into the Pixian Douban sauce stir fry.
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21
Keep stirring until it gives off a strong flavor and red oil comes out.
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22
Pour in the prepared stock.
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23
After the stock boils, fish out the large pieces of material inside. This way the fish cooked later will be clean and fresh.
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24
After fishing, wait for the soup to boil again, add the fish slices, and then use chopsticks to gently distribute the fish slices after a few seconds.
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25
After a few minutes, the fillets will turn white and roll up.
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26
Serve on a plate lined with tofu, pork blood and bean sprouts.
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27
Pour the peppercorns and dried red peppercorns into the plate, sprinkle with white sesame seeds and peanuts. Pour the hot oil over the surface of the fish fillets again to increase the aroma. (This step hot oil can be necessary or not, according to personal preference) Finally, garnish with cilantro can be.