Seasoning 30g of sweet pepper, 3g of pepper, 3g of ginger slices, 3g of sugar, 5g of garlic slices, 2g of onion slices12g, salt, monosodium glutamate, 2g of wet starch12g, and 20g of salad oil120g.
Apparatus: 1 Sauna barrel and stainless steel soup pot with a diameter of 22 cm, 750 grams of volcanic rock.
The practice of cooking osmanthus fish in wooden barrels;
1. Slaughter and clean mandarin fish, remove the head and bones, cut the meat into pieces with a thickness of 0.2cm and a weight of 2g, add 3g of salt, 5g of monosodium glutamate and wet starch15min.
2, 2 minutes to fish out soybean sprouts; 60g salad oil, when it is 70% hot, add 10g fish head, fishbone and bell pepper, stir-fry for half a minute, release 500g water, sugar, residual salt and monosodium glutamate, simmer for10min with low fire, filter to keep soup, add bean sprouts and cucumber strips, boil with low fire, take out the pot and put it into a pot with volcanic rocks (the pot is filled with water, sugar, residual salt and monosodium glutamate).
3. Put the fillets in boiling water and simmer for 10 second. Put them in fish soup and sprinkle with onion, ginger and garlic. 4. Add the remaining salad oil into the pot. When it is 70% hot, put the remaining bell pepper and pepper granules into low heat 15 minutes, and pour them on the fish fillets.
Features: The fish is white and tender, and the soup is delicious.