Oil splashed fish
By BrennaKing
This should be the second time I have cooked this dish. I learned it from Lao Yang. Hehe, my roommate and I both like this taste. It is light and delicious. Let's try it, it's a very simple recipe ~~O(④_④)O
Recipe Recommendations
- grass carp appropriate amount
- red pepper appropriate amount
- garlic appropriate amount
- black fungus appropriate amount
- eggs appropriate amount
- salt appropriate amount
- steamed fish oyster sauce appropriate amount
- cooking wine appropriate amount
- starch appropriate amount
- edible oil appropriate amount
- pepper appropriate amount
- salty and fresh
- quick-boiled
- half an hour
- ordinary
Steps for Oil splashed fish
1
Step 1: Prepare all the materials. Uh, it seems that I missed a few garlic shots. Sorry.
2
Cut off the fish head and keep the entire fish head as intact as possible for setting up the plate. The fish meat is placed along the backbone of the fish, the black membrane in the fish belly is washed, the fins are cut off with scissors, and the gills in the fish head are removed. (You can also ask the store to help handle it, but they usually don't clean it very well. Remember, the black membrane in the fish belly must be washed clean).
3
Remove the sternum pieces on both sides of the fish.
4
Cut the sternum and backbone into small pieces, and pickle with cooking wine, salt, cooking oil, egg white, and pepper.
5
There are many methods to slice fish fillets. I use the method with the knife edge outward. When slicing, hold the fish tightly with my left hand, and the knife edge of my right hand forms an angle of 45° outward to quickly cut the fish. Pay attention to the thickness of the fish. It is better to use it about 0.5CM. You can take it slowly and you can get started after trying a few more times. It is best to use a sharp knife to slice the fish quickly. If it is blunt, the fish will easily fall apart. Be careful not to cut your hand.
6
Carefully wash the slices of fish meat again, drain the water, and pickle with cooking wine, salt, starch, egg white, cooking oil, and pepper. (Is it a little familiar? Hehe, I use the method of pickled boiled fish and meat here).
7
Blanch the black fungus and broccoli and place on a plate. Cook another pot of shallots, select the white parts and cut them into sections, slice the ginger, pat the garlic flat and peel them, place them into the pot, then add some cooking oil and salt, and then put the fish bones down to cook to taste. Cook the fish head and tail and place on a plate.
8
Put the fish meat into the pan and blanch it quickly. When it is completely white and the fish meat is slightly rolled, pick up and set on a plate. (You can prepare a colander, put the raw fish in the colander and blanch it in the pan. The fish should be placed in the pan several times, otherwise it will be in a hurry ~).
9
Pour a few tablespoons of steamed fish soy sauce evenly on top of the fish on a plate. Cut some shredded green onions, shredded red peppers, and shredded ginger and place them on top.
10
Burn some boiling oil and pour it evenly on the fish when the oil reaches 80% heat (the pan is smoking). It's done, eat it while it's hot.
11
This is the fish bone soup I cooked just now. I added some vinegar, MSG, pepper and salt to make a pot of fish soup. Hehe, no materials were wasted at all.Oil splashed fish Make Tips
1. The knife for slicing fish should be sharp. This piece will be much easier to use, but be careful with your hands. 2. Fishing for fish meat should not be too long, otherwise the fish will get old and affect the taste. 3. The black membrane in the fish belly should be washed clean. Those are dirty things.