Ingredients: silver carp
Ingredients: onion, celery, bamboo shoots and soybean sprouts.
Seasoning: rapeseed oil, lard, ginger, garlic, pepper, green pepper granules, homemade cyan chafing dish base, pepper noodles, white 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 caught by my husband, pat the fish head with the back of the knife, scrape the scales and remove the gills when the fish is still, laparotomy, clean up the black film in the fish belly, then rinse the fish and keep the fish belly. Be sure to sharpen your knife before cutting the fish. Chop off the fish head and tail first, then put the fish flat, hold the fish body in your left hand, slice the fish body smoothly with a knife in your right hand, and slice the other side equally, then chop the fish head in half and chop the back bone of the fish comb into pieces.
6. The oblique knife cuts off the meat slices with long spines on the belly of the fish, and then cuts them 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 cut the fish at an angle of about 30 degrees with your right hand.
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.
Marinate fish head, fish tail, fish steak and fish belly with two spoonfuls of salt, two spoonfuls of cooking wine, onion and ginger slices for about 10 minute.
10. Marinate the fish fillets with a spoonful of salt, a spoonful of cooking wine, onion slices and ginger slices 10 minutes or so.
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.