Boiled fish (personal practice)
Material: one grass carp (more than 2kg)
Ingredients: celery, soybean sprouts, dried peppers, prickly ash, Pixian watercress, ginger and garlic.
Seasoning: salt, vinegar, sugar, soy sauce, monosodium glutamate and yellow wine.
1, cut off both sides of the grass carp after cleaning, cut into thin slices, and marinate with pepper, pepper, yellow wine and starch (I don't want the fish head, the grass carp head is too small, and the fish bones are cut into pieces)
2, bean sprouts, celery (cut into sections, remember to leave a piece of celery leaves) washed and blanched, put in a big bowl (match the bowl according to the size of the fish).
3, put a little oil in the pot, add pepper and pepper, stir-fry and take out, cool and grind into pepper and pepper for later use.
4. Put a little oil in the pot, stir fry Pixian watercress, then add Jiang Mo and minced garlic, then add a little soy sauce, vinegar, yellow wine and salt, add water (according to the amount of fish), stir fry, then add fish bones to boil, then add fish fillets, and the fish will be cooked. Before taking out the pot, put monosodium glutamate, then pour it into a big bowl filled with bean sprouts, and crush pepper and pepper.
5. Put more oil in the pot to cover the whole fish noodles. After heating, add pepper and pepper, stir-fry until cooked, and pour on the fish noodles.
Well, you can eat now.