Production steps:
1, chopped green and red peppers, chopped parsley and broken ears. ?
2、? Stir-fry the salt in the wok, then turn to a small torch and put the pepper in until the skin is slightly black. Stir-frying the salt first is to make the pepper heat faster.
3. Mash the dried pepper in a stone mortar, and try to avoid breaking it with a machine, which can preserve the fragrance of the pepper to the greatest extent. If the machine hits, all the pepper seeds will be broken and the fragrance will be lost.
4. The perch first cuts its tail, and slices the meat of the fish along the whole bone, and then slices it into small pieces. Cut the fish bones into small pieces and save them for stew later.
5. Add some salt, cooking wine, egg white and raw flour to the fish fillets, and let them stand for 5 minutes, so that the scalded fish fillets will be smoother and tender.
6. Fill the soup pot with water, pour in 1 tablespoon of cooking wine, and then add the onion and ginger slices to boil.
7. After boiling, add the fish bones and cook them at the head and tail. When the soup is white and the fish bones are completely cooked and soft, you can take them out first. The whole process takes about 15 minutes.
8. Then put the fish fillets in the soup and cook them. The fish fillets will be cooked in one minute. If you want to fish them out in time, the fish fillets will burn easily. The fish fillets are put on the plate together with the fish bones.
9. Mix green and red pepper, cocklebur root and minced garlic, add 2g of salt, 1 tsp, 2 tablespoons of vinegar, 1 tsp of soy sauce and 1 tsp of mashed Chili powder, and finally add coriander and mix well. The root of the broken ear is the highlight of this dish. If you can't accept the taste, you can leave it alone.
10, put the side dishes in the sauce on the fish first, then pour the sauce on it, and then sprinkle some cooked peanuts.