? The taste of this fish can be summarized as spicy, fresh and tender. Boiled fish are carefully selected, and pollution-free silver carp is selected. This kind of fish is tender and delicious. Silver carp is rich in essential fatty acids, lecithin and various trace elements, so traditional production technology must be adopted to maintain this nutrition more completely. The most important thing is its seasoning. 10 A variety of seasonings are evenly matched with various fresh ingredients, such as pepper, ginger and onion. , are carefully cooked. When the fish came out of the table, it was not eaten yet. It was delicious and appetizing. Fish head fish is tender, not fishy, tender, hemp, spicy, fresh, fragrant and tender, with a long aftertaste, but chopsticks are reluctant to leave. ?

Steps of cooking fish

1, material: grass carp, soybean sprouts

Seasoning: egg white, ginger, garlic, Pixian bean paste, a little pepper, pepper, salt, starch, cooking wine.

2. Clean the gills and viscera of grass carp.

3. Cut off the head and tail for later use, and cut the fish into two pieces along the middle fishbone.

4, fish skin down, oblique knife to cut off the fish's large thorns, and then cut into fillets of moderate thickness.

5, fish skin down, oblique knife to cut off the fish's large thorns, and then cut into fillets of moderate thickness.

6. Slice ginger and garlic, and cut dried peppers into small pieces.

7. Pour an egg white into the fish fillet, add salt, cooking wine and starch and marinate for 20 minutes.

8. Squeeze the roots of soybean sprouts and wash them for later use.

9. Put soybean sprouts in water, add a little salt and cook until soft and cooked.

10, spread at the bottom of the container for boiled fish.

1 1, put oil on the fire, add pepper and slowly fry for about 2 minutes.

12, pour in dried Chili and bean paste, stir-fry until fragrant and red oil.

13, when the pepper changes color, take out half of the pepper and pepper for later use; Pour garlic slices and ginger into the pot and stir-fry until fragrant.

14, pour the fish head, fish tail and fish bone and mix well.

15, add appropriate amount of hot water, not fish.

16. After the water is boiled, put the fish fillets into the pot one by one and stir fry gently with chopsticks.

17, cook until the fish fillets change color until cooked, about 1~2 minutes.

18. Pour the fish fillets and fish soup into a bowl with bean sprouts.

19. Spread pepper and pepper in a bowl and pour in hot oil.

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