There is only one disadvantage in using grass carp. Although we will remove most of the thorns, compared with Longli fish, there are still some thorns, so old people and children should pay attention to it when eating. Next, let's take a look at the specific methods.
1. First, prepare a fresh grass carp. You can let the seller handle it when you buy it, or you can handle it yourself when you go home. You can knock it out, cut the fins and scrape the scales to remove the internal organs.
The two most fishy parts, the black membrane in the abdomen and the mucus on the body must be scrubbed clean.
After washing, slice the fish on both sides along the back, remove the fishbone, cut the fishbone and fishbone into sections respectively, and slice the fish obliquely into even slices for later use.
Wash the fish with clear water and then control the water to marinate.
Add 2 grams of salt and 2 grams of pepper, grab well to give the fish a bottom taste, and then add an egg white to continue to grab well to increase the tender and smooth taste.
When the fish fillets are sticky, grab a pinch of sweet potato starch and mix well again to lock the water in the fish. Sweet potato starch is sticky and difficult to desquamate.
2. Marinate the fish and start to prepare the auxiliary materials, then cook.
Appropriate amount of ginger is cut into rhombic slices, garlic is cut into slices and put together, three tomatoes are washed and cut into small pieces, and one shallot is cut into rings for later use.
Boil soybean sprouts for 2 minutes, then take out the bean skin and put it at the bottom of the soup basin.
3. At this time, slice the ginger, chop the garlic, chop the shallots, cut the tomatoes into hob blocks, cut the old tofu into pieces, and slice the pork belly.
4. Boil water in the pot, put the old tofu and bean sprouts in the pot and blanch, then add half a spoonful of salt, boil for two or three minutes, and then boil for two or three minutes, then take out the old tofu and bean sprouts and put them on the bottom of the pot.
5. After the pan is controlled to dry, pour in cooking oil, stir-fry pork belly in the pan to get oil, then stir-fry ginger slices, then stir-fry fish heads and bones for a while, then pour cooking wine from the side of the pan to remove fishy smell, then add a little soy sauce and two tablespoons of tomato sauce. At this time, add tomatoes, continue to stir-fry, then add cold water that has overflowed the ingredients, and simmer for 15 minutes on low heat.
6. Add an appropriate amount of white vinegar, two spoonfuls of sugar and half a spoonful of salt, and then cook for two or three minutes. Remove all the ingredients and put them in the basin, leaving only the soup. At this time, add the fish fillets with sauce, cook and boil, and immediately remove them. Put it in a pot with the soup, then add minced garlic and chopped green onion, and pour in hot oil. A pot of very tender tomato fish is ready.
7. Eggplant contains vitamins and mineral elements with cardiovascular protection, which can reduce the attack of heart disease.