Fish1500g

Bottom material 300g

Accessories:

Proper amount of salt

Monosodium glutamate

Appropriate amount of chicken essence

Appropriate amount of white pepper

Proper amount of onion

Ginger right amount

Garlic right amount

Scallion right amount

Appropriate amount of coriander

Appropriate amount of dried pepper

Appropriate amount of dried pepper

Peanuts (fried) in moderation

Laoganma right amount

1. Prepare raw materials, and wash all ingredients for later use.

2. Wash the fish slices, drain the water, pour the cooking wine evenly, and finally pour out the cooking wine in the basin. Grass carp, silver carp and silver carp can all be used. Silver carp is used in this recipe, with a net weight of 3 kg, which is 2 kg and 4 Liang after killing.

3. Add 6 tablespoons of salt and mix the fish with your hands until the fillets become sticky. Because the fish head is large, it is best to take it out and marinate it separately. Note: put more salt, and it is impossible to taste it after it is cooked, so it is better to put more salt than less.

4. Add appropriate amount of white pepper to remove fishy smell and improve taste.

5. Pour in the right amount of sesame oil and add fragrance.

6. Add appropriate amount of starch to improve the tenderness of the fish. If the starch is granular, it needs to be diluted with water and put in. It is suggested that it should be powdered. Note: don't put too much starch, or you will faint the soup when cooking. This recipe only puts 4 spoonfuls.

7. Cut the onion, smash the garlic and slice the ginger.

8. Dry peppers, dried peppers are washed with clean water to remove surface dust, and then dried peppers are cut into sections that are easy to taste. If you don't like spicy food, you can keep it. Red pepper is more fragrant, and green pepper is more hemp. Choose the green pepper used in this recipe according to the situation.

9. Put vegetable oil into the pot and heat it. Rapeseed oil, corn oil, peanut oil and salad oil are all acceptable. There must be more oil, and the taste will be much worse without it. It is recommended to put 150 g to 200 g.

10. When the oil temperature is 40% to 50% hot (smoke comes out), pour in onion, ginger and garlic and saute until fragrant.

1 1. Then pour in pepper segments and pepper, turn down the heat and fry for half a minute.

12. Put in the secret base material and add 1 to 1.5 liters of hot water. Note: Be sure to heat the water.

13. Bring the soup to a boil over high heat, add fish head, 4 tablespoons salt and 2 tablespoons chicken essence, and simmer for 10 minute, so that the flavor of the base material and fish head can be fully released.

14. Take out the cooked fish head and prepare the oil dish.

15. After the oil dish is finished, start cooking the fish fillets. Turn on a small fire and put it in one by one until it is all put in, and then turn from a big fire to a medium fire. Observe the fish fillets in the pot until they all turn white, about 3 to 4 minutes.

16. Get ready to eat.

17. Dip in the oil dish, it tastes delicious!