spicy-hot fish
By EdwinBayer
The spicy fish I make may not be authentic, but every time my friends come, they must order this one. Anyway, I don't want to talk about it and make it...
Recipe Recommendations
- grass carp 2000 grams
- sauerkraut 500 grams
- salad oil 300 grams
- red pepper 100 grams
- the pepper 50 grams
- eggs of 3
- onion appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- cooking wine appropriate amount
- hot spicy
- quick-boiled
- an hour
- senior
Steps for spicy-hot fish
1
Wash grass carp or black fish weighing more than three kilograms (black fish with less thorns and more meat is preferred), remove gills and teeth, and remove the black membrane in the belly; cut into three pieces as shown in the picture
2
Then cut off the large spines and dorsal fins of the fish belly
3
Tilt the knife and slice it in the middle, be careful not to add ingredients. Haha (Be careful of your fingers)
4
This is a good fish fillet
5
Put the sliced fish slices into the basin, haha, I forgot to remove the fish skin (use the fish head and fish bones separately), stir in two egg whites, add some salt (no need to add chicken essence to the fresh fish), stir well in the direction.
6
Cut the green onion into sections, slice the ginger into slices, and cut the garlic in half
7
Put cold water in the pan. The amount of water is estimated to be enough to boil the fish slices and pickled cabbage. It is better to have more than less, add the fish heads and bones, bring to a boil on high heat, add onions, ginger, garlic, and cooking wine, turn to medium heat and continue cooking
8
Add appropriate amount of sweet potato flour (because sweet potato flour is stronger than corn flour and will not disperse when placed in the pan) and continue to stir well in one direction. The amount of sweet potato flour is generally best with a white film on the surface of the fish. It is not very strict.
9
Rinse the pickled cabbage thoroughly, and soak it for an hour or two in advance.
10
Rinse it thoroughly and cut it into sections, rinse it with boiling water, and immediately pour in cold water to squeeze dry the water. (Put it in cold water immediately to keep it crispy and crisp)
11
At this time, the fish soup was also cooked. It was tender and white, so fragrant...
12
Chop the dried peppers, don't throw away the seeds. They will be very fragrant when fried
13
Turn the fish soup to a high heat, add the pickled cabbage, and stir in the raised fish slices one by one after boiling the pan
14
Put cool oil in the pan and add pepper and chopped pepper over low heat
15
Cook until the peppers change color and the aroma becomes stronger. When you leave the heat, pour into the fish pot. The delicious spicy fish is ready and the saliva comes down, haha...