Home version of boiled live fish
By FrankSchmitt
Eating boiled fish in restaurants outside must be made of this stainless steel basin. It's really big. You can only take close-up photos, but does it make it more tempting? The soup is a little less, and the fish is exposed. Dip it in the soup and eat it. Hehe, this is only half a grass carp. It's really big!
Recipe Recommendations
- grass carp half a
- potatoes seven
- cucumber two
- dried chili appropriate amount
- pepper appropriate amount
- garlic slices appropriate amount
- ginger slices appropriate amount
- Pi County bean paste appropriate amount
- starch appropriate amount
- salt appropriate amount
- chicken essence appropriate amount
- soy sauce appropriate amount
- cooking wine appropriate amount
- pepper appropriate amount
Steps for Home version of boiled live fish
1
Add half a grass carp, add starch, salt, chicken essence, and cooking wine to marinate the fish slices until delicious.
2
Put the fish head and fish bones in an oil pan and fry, add two slices of ginger to remove the fishy smell.
3
Fry until both sides change color, not cooked well, serve on a plate and set aside.
4
Seven potatoes.
5
Wash, peel, cut into thick slices.
6
Wash the two cucumbers and cut them into strips.
7
Prepare pepper, dried peppers, and garlic slices.
8
Stir fry a large teaspoon of Pi County bean paste in the oil after frying the fish bones.
9
Add appropriate amount of water and bring to a boil.
10
Remove the dregs from the soup, season, add salt, soy sauce, cooking wine, and pepper.
11
Pour in the potatoes and cook for five minutes.
12
Pour in the cucumber and continue to cook for five minutes.
13
Add in the fish bones and continue to boil.
14
Add the chicken essence and pour it out.
15
Heat the oil in the pan and smooth the fish slices on high heat. The speed should be fast, not half-cooked, nor too old. The fish slices should be spread evenly.
16
Leave appropriate amount of oil and stir-fry the pepper, dried peppers and garlic slices until fragrant.
17
Place the fish slices on top, sprinkle with peppers and other spices, sprinkle with green onions and serve.