Input preparation: blackfish, mackerel, etc., 20 grams of chili sauce, 3 grams of salt, 5 grams of green onion, 2 grams of ginger juice, 1 gram of monosodium glutamate.
Making steps:
1, buy black fish, cut into fillets.
2, to the fish fillets batter (salt, monosodium glutamate, green onion, ginger, wine, pepper, or you can put five-spice powder)
3, a little water boiling, put the fish fillets hot (80% can be), immediately fish out. Load the product pot.
4, will be a lot of oil is hot plus dry red pepper and pepper a number of (depending on personal taste to order), to be in the frying pan chili pepper color slightly black when the oil poured on top of the fish fillets.
5, the oil just poured on the time, because the oil temperature is high, careful not to let the oil splash out of the hot, so the boiled fish utensils must be a little larger.
Practice two:
Ingredients: perch or grass carp, black chub can be, do not use carp, a catty of soybean sprouts, a small bag of mustard greens, ginger (a large, pat loose slices), garlic (a head, a slight shot can be, do not have to cut), green onions, moderate, petals (or chopped peppers), peppercorns, dried red chili peppers, paprika, salt, monosodium glutamate, pepper, wine, soy sauce, vinegar, a little bit of edible oil, corn starch, cooking oil, cooking oil, cooking wine, salt, a little bit of salt. , cooking wine, a little salt, an egg white
Making steps:
1, kill the fish well washed, chopped off the head and tail, sliced into fish fillets, and chopped the rest of the fillet into several pieces. Fish fillets with a little salt, cooking wine, cornstarch and an egg white scratched well, marinated for 15 minutes. Plate the head and tail and fillets separately and marinate them in the same way.
2, boil a small pot of water, wash the bean sprouts, into the boiling water, scalded, fished into a large pot, while the squash, cucumber strips, etc., according to personal taste, sprinkle a little salt, standby.
3, in a clean frying pan with three times the usual frying oil, oil hot, put three tablespoons of soybean (or chopped peppers) burst incense, add ginger, garlic, green onions, peppercorns, chili powder and dried red chili stir-fry over low heat. After the taste, add the head and tail and fish fillet, turn the heat to high, turn well, add wine and soy sauce, pepper, sugar to moderate, continue to stir-fry for a few moments, add some hot water, and at the same time, put salt and monosodium glutamate to taste (to taste salty and bland). When the water boils, keep the heat high and put the fish slices in one by one, use chopsticks to disperse, turn off the heat for 3~5 minutes. Pour the cooked fish and all the broth into the large pot with the bean sprouts.
4. Take another clean pot and pour in half a kilogram of oil (the amount of oil depends on the size of the container you're preparing, but when you pour it into a large pot, submerge the fish and bean sprouts, and you can eyeball it). When the oil is hot, turn off the heat and let it cool for a while. Then add peppercorns and dried chili peppers (depending on the individual's degree of numbness and spiciness), and slowly stir-fry the peppercorns and chili peppers with a small fire. Pay attention to the fire is not too big, so as not to fry paste.
5, the color of the pepper is changing, immediately turn off the fire, the pot of oil and pepper and pepper together into a large pot of fish.