Material

Ingredients: grass carp 1g, soybean sprouts 5g, egg white 2

Accessories: 2 tablespoons of bean paste, 5g of pepper, 5g of pepper, 1g of dried red pepper, 2 onions, 1 small piece of ginger, half a flower of garlic, proper amount of salt, a little starch and rapeseed oil.

2. remove the head and tail and the middle fin.

3. Stand the fish upright and cut it on the back with a knife, so as to take the fish easily.

4. separate the fish and bones.

5. Slice the fish into thin slices with a knife.

6. Chop the fishbone for later use.

7. set the fish heads apart for later use.

8. Prepare garlic, pepper, pepper, anise and all kinds of dried red peppers.

9. Knot the onion for later use.

1. Wash soybean sprouts for later use.

11. Add a little cooking wine, salt, an egg white and a little starch to the fish fillets, mix well and marinate them for later use.

12. Fish bones and fish heads are also mixed with cooking wine, egg white and starch.

13. put oil in the wok, stir-fry the soybean sprouts until they are cut off, and add a little salt.

14. Put the fried soybean sprouts in a container for later use.

15. put oil in the wok, add anise, pepper and pepper and fry until fragrant.

16. Take out more than half of the fried pepper and pepper for later use.

17. Add dried red pepper and fry until fragrant.

18. Add the bean paste and stir-fry the red oil.

19. Add broth or water, and add the chopped onion knots.

2. Add fish heads and bones and bring to a boil.

21. At this time, garlic will be chopped for later use, and the freshly fried pepper will be crushed.

22. After the water boils, put the fish slices into the pot one by one with chopsticks.

23. Pour the cooked fish fillets into a container with bean sprouts, and sprinkle with garlic and chopped pepper.

24. Take another pot, add cooking oil, add dried red pepper, fry the pepper until fragrant, and then turn off the heat.

25. pour the cooked hot oil and pepper into the minced garlic and pepper, and serve.

tips

1. Be careful not to put too much starch, just wrap the fish fillet in a thin layer.

2. It is suggested to use rapeseed oil, so that the cooked food will have the true flavor of Sichuan style.

3. If soybean sprouts don't like frying, you can choose to boil them in water to suit your taste.

method 2, sweet and sour fish

material

5g grass carp, 5g refined salt, 5g balsamic vinegar, 1g sugar, 3g tomato sauce, 5g cornmeal, 3g monosodium glutamate, 3g pepper, 5g sesame oil, 5g vegetable oil, 3g cooking wine, 5g Jiang Mo and 3g chopped green onion

method < Marinate the sliced meat with salt, cooking wine, pepper and Jiang Mo, and then pat the fillets with raw flour.

2. Heat the pan oil to 7%, fry the fish fillets until they turn yellow, and take out and drain the oil; Spare.

3. Put the oil in another pot, boil 5g of white sugar, tomato sauce, white vinegar, salt and water in the pot, and add a proper amount of raw water powder to thicken it, so as to form a thick red and bright thickening juice; Stir-fry the fish fillets a few times, turn them evenly and serve.

Method 3: Braised fish

Material

One fish, Jiang Mo, minced garlic, chopped green onion, coriander, soy sauce, vinegar, cooking wine, sugar and salt

Method

1. Remove the viscera and gills of the fish, cut off the fins and tail, and cut some oblique knives on both sides of the fish; Then use kitchen paper to soak up the water on the fish as much as possible

2. Put about 5g of oil in the pot, put the fish in when the sixth floor is hot, turn it over when one side is fried until golden, and put the fish in a plate when the other side is golden

3. Leave a little oil in the pot, add chopped green onion, Jiang Mo and minced garlic, and stir fry, then pour in 1/2 tablespoon vinegar, 1/2 tablespoon cooking wine and 2 tablespoons. Then collect the soup and put it on a plate, sprinkle with coriander

Tips

1. Cut off the gills, fins and tail to remove the fishy smell

2. Fry the fish before stewing it, and the fish will be firmer after stewing.