boiled fish
By ZaneLebsack
Ingredients: salt,soybean sprouts,grass carp,egg white,cooking wine,onion,Jiang,starch,grass fruit,cinnamon,pepper,dried chili,aniseed,geranyl,clove
Recipe Recommendations
- grass carp a
- soybean sprouts 150 grams
- pepper 450 grams
- dried chili 450 grams
- onion 1 piece
- Jiang 1 block
- egg white of 2
- salt 3 teaspoons
- starch 2 tablespoons
- cooking wine 2 teaspoons
- grass fruit of 3
- aniseed of 3
- geranyl 4 tablets
- clove 15 capsules
- cinnamon 2 length
Steps for boiled fish
1
1) Remove the scales, gills and internal organs of the grass carp, wash them, place the knife perpendicular to the position where there is black film in the fish belly, and gently scrape off this black film. After cutting off the head, divide the fish in two along the fish bones.2
Slice the fish fillet obliquely with the fish skin down.3
Put the fish slices and fish bones into containers respectively, add salt (1 teaspoon), cooking wine (1 teaspoon), egg white (1 teaspoon), and starch (1 tablespoon), and marinate for 10 minutes. Set aside.4
Add 750ml of oil into the pan, add Zanthoxylum bungeanum (250 grams), tsaoko, aniseed, fragrant leaves, cloves, cinnamon, onions, and ginger, slowly simmer over medium to medium heat for 10 minutes, add pepper (200 grams), turn to low heat and simmer for another 5 minutes, turn off the heat for later use.5
Take another pot, pour in a little base oil, add 3 dried peppers, saute until fragrant, add the soybean sprouts, salt (1/2 teaspoon), stir-fry over medium heat until the body of the soybean sprouts is transparent, and serve until the last one is to be stored. In a container for boiling fish, lay the bottom for later use (environmentally friendly practice is to blanch the bean sprouts directly in boiling water for 2 minutes to lay the bottom for later use, which also reduces the calories).6
Boil a pot of water, add in the fish bones after boiling, scoop up after boiling, and set aside. Then use chopsticks to put in the fish slices one by one, open the pan, and remove them for later use.7
Place the fish bones and fish slices on the soybean sprouts, and then add the dried peppers (50 grams).8
Soak the remaining Zanthoxylum bungeanum (200 grams) in warm water at 40 degrees for 5 minutes. After fully draining the water, place it in the oil prepared by decanting the spices in Step 4, cook it over medium heat for 2 minutes, and then add the remaining Dry pepper (200 grams). When the oil temperature rises to 80% heat, decant the pepper and pour it on the text step (7). Serve.