There is nothing to say about the slaughter of fish. It is suggested that the seller handle it when buying it. The main steps are to stun, then cut off the fins, scrape off the scales, remove the internal organs, gills and teeth, scrub the black film on the abdomen and the mucus on the body with a steel ball, and then chop off the fish head to extract the fishy lines on both sides, so that there is basically not much fishy smell.
1. Slice the fish and remove the fishbone.
First, slice the fish on both sides along the spine, then the fishbone will be obvious, and then remove the fishbone with a knife. The small thorn can't be eradicated, but the big thorn is basically gone.
Then chop the fish bones into small pieces, slice the fish into thin slices and put them into a basin, add salt and beer to catch the blood inside, and then wash the blood stains and salt off the fish pieces with clear water.
After washing, squeeze out the water and marinate it in a basin, add salt and pepper, grab it evenly by hand, beat in an egg white and continue to grab it until the fish slices stick to your hands, and add a little starch to wrap it evenly on the fish pieces to lock the water inside.
Then pick up the fillets and put them in a separate basin for later use.
Prepare auxiliary materials
Cut small parsley into pieces, wash Chinese cabbage and cut it into pieces, then prepare an appropriate amount of mung bean sprouts, pat garlic flat and cut into pieces, cut ginger into pieces, cut millet pepper into rings, cut onion leaves into chopped green onion, put them all together, add 4 grams of pepper powder, 2 grams of thirteen spices and 2 spoonfuls of Chili sauce, and then pour in an appropriate amount of pepper oil and stir well.
In addition, prepare a small bowl, put in a handful of dried peppers and a handful of pepper for later use.
Boil water in the pot, add pepper and prickly ash and cook it a little. When the pepper is soft, pour it out and control the moisture for later use.
Cook the food after all the ingredients are ready.
Boil water in the pot, add a little salt to the bottom flavor, add mung bean sprouts and celery to boil for a while, then add Chinese cabbage to continue cooking for 30 seconds, and pour out the side dishes until they are 80% ripe and put them at the bottom of the plate.
Then cook the fish bones as the base soup.
Add an appropriate amount of water to the pot again. After the water is boiled, pour in the fish bones and cook for about 2 minutes. Remove the floating foam from the pot. After the fish bones are cooked, take them out and put them on the plate.
Boil the water again, turn it into tiny torches, put the fillets into the pot in turn, and keep the water boiling without boiling for about 1 min, so that the cooked fillets are more tender and not easy to break.
After the fillets turn white and roll, pour them out and put them on a plate for later use.
Then pour in the juice just prepared.
Last shock oil
Heat the pot, add more vegetable oil. When the oil temperature is 50% hot, pour the pepper and pepper with controlled moisture into the pot, and fry the water inside with low heat. After the pepper is fried and discolored, take out the pot, evenly pour it on the fish fillets to stimulate the flavor of the juice, and then sprinkle with chopped green onion and coriander.
Tips:
1. If you use grass carp, you must clean all the teeth, black membrane, fishline and mucus, otherwise it will smell fishy.
2. Pepper and pepper are boiled before frying, which makes it easier to fry the fragrance and is not easy to paste.
3. When cooking fish fillets, keep the water temperature boiling but not boiling, so that the fish fillets are more tender and not easy to break.