Bean flower fish practice

One: materials

Grass carp in the middle (boneless), 1 box of fat tofu, a spoonful of wine, a spoonful of salt, an egg white, a spoonful of starch, half a green onion, ginger, 5 slices of garlic, 5 Chao Tian Pepper, peppercorns 20, Pixian Bean Paste, a spoonful of wine, 1 tablespoon, 1 tbsp. of soy sauce, 1 tsp. of sugar, 100 grams of fried peanuts

Two: practice

1, first preparation: close to the fish bones, the fish body meat slice down the fish

The fish how to do delicious >2: practice

1, first of all, prepare materials: close to the fish bone will be the fish body meat sliced down, fish slice diagonally into large thin slices, put the yellow wine, salt, egg white and starch grasp, slurry for about 10 minutes.

2, fish head, fish bones boiled into fish soup to be used.

3, green onions, ginger, garlic minced, asahi pepper cut small sections, PI County spicy bean paste finely chopped, fried peanut rice slightly rolled spare.

4, put oil in the pot, small fire fried pepper first fish out, and then put into the morning pepper fried and fish out for use.

5, the frying pan into the ginger, garlic stir-fried incense, into the PI County spicy bean paste stirred red oil, add fish soup boil, cooking wine, soy sauce, and then into the sugar and a little bit of salt to adjust the flavor.

6, will be marinated fish slices into a slice, cook about a minute or two until the fish slices become white can be turned off the fire.

7: Put the bean curd into a container (a pot or a deep pot will do) and dig it into a large piece with the flat side of a spoon.

8, the cooked fish fillets with the soup together into the pot lined with soybean flowers, sprinkle peanuts, green onions, minced garlic and previously fried chili pepper segments, hot soup ladle in the oil (smoking) can be poured over the top.

Three: Tips

1, the amount of chili peppers, peppercorns and seasonings is for reference only, please adjust according to your own taste discretion.

2, the fish slices one slice of the pot is better, into the pot with a spatula gently pushed away do not use chopsticks to stir, otherwise the fish meat is easy to become loose. Fish slices should not be cooked for too long to prevent the fish from being too old and not tender enough.