Ingredients: silver carp ingredients: onion, celery, bamboo shoots, bean sprouts seasoning: rapeseed oil, lard, ginger, garlic, pepper, green pepper granules, homemade cyan chafing dish base, pepper noodles, sugar, salt, cooking wine, egg white, water starch, monosodium glutamate and chicken essence.
Exercise:
1. Pick and wash onions and celery, and cut them into long sections.
2. Cut the bamboo shoots soaked in water and wash the soybean sprouts.
3. Choose and clean your fish and parsley. ?
4. Ginger, garlic, pepper and onion are cut into sections for later use. ?
5, a silver carp, pat the fish head on the back, scrape the scales to remove the gills when the fish is not moving, remove the internal organs by laparotomy, clean up the black film in the fish belly, then rinse the fish and keep the fish belly. Chop off the fish head and tail first, then put the fish flat, hold the fish body with your left hand, slice the fish body along the fish bone, and slice the other side in the same way, then chop the fish head in half and chop the back bone of the fish comb into pieces.
6. Cut the sliced meat with long spines on the belly of the fish, and then cut it into strips obliquely along the long spines of the fish, thus leaving the fish body.
7. Put down the skin of the fish, flatten the fish with your left hand and slice it at about 30 degrees?
8. Fish fillets are too thin and easily broken when cooked; The fish fillets are too thick, and the taste is not tender and delicious, so the fish fillets are neither thick nor thin.
9. Marinate fish heads, fish tails, fish chops and fish bellies with two spoonfuls of salt, two spoonfuls of cooking wine and onion ginger for about 10 minutes, and fish fillets with one spoonful of salt, one spoonful of cooking wine and onion ginger for about 10 minutes. ?
1 1. While the fish is marinated, heat the pan and add one spoonful of lard and two spoonfuls of rapeseed oil. When the oil is hot, turn off the heat, add pepper, ginger, garlic, pepper, a little sugar, a spoonful of pepper noodles and a spoonful of homemade cyan chafing dish base, and stir-fry the spicy Qing Xiang.
12, add broth (or clear water) and bring to a boil, and simmer until spicy.
13. Marinate fish head, fish tail and fish steak, then take out ginger and onion segments, add egg white, water starch, monosodium glutamate and pepper noodles and marinate for about 5 minutes.
14. Marinate the fish fillets in the same way for about 5 minutes. ?
15, simmer for about 10 minute, then add fish head, fish tail and fish belly and simmer for 3 minutes.
16. Take out the cooked fish head, fish tail and fish belly and put them into the bottom of the basin. ?
17. Cook all the onions, celery, bamboo shoots and soybean sprouts in the basket.
18, take it out and put it in a basin when it is cooked.
19, then add the fish chops and cook for 1 min, then add the fish maw strips and cook for one minute.
20. Put the fillets evenly and add a spoonful of chicken essence and monosodium glutamate. ?
2 1, after the soup in the pot is boiled, turn off the fire and pour it into the basin.
22. Heat the pot, pour in rapeseed oil, add green pepper, pepper granules and pepper noodles, and turn off the heat. ?
23. Pick up the pot and quickly pour the last fried seasoning into the fish. Bang, pepper smells good.
24, finally sprinkle with fish coriander, a pot of spicy and delicious fish can be eaten!