Secret hot and sour carp

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1. The fished crucian carp is kept in clear water for 24 hours to spit out the sand smell

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2. The crucian carp picks its cheeks to remove scales and removes internal organs, cuts out an oblique flower knife on both sides, and washes off the blood before use.

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3. The cleaned carp is marinated with cooking wine and ginger slices for 20 minutes

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4. Cut pickled peppers into sections, soak ginger and shred for later use

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5. Sit in the pan and pick up the oil, apply ginger slices to the pan, cook the oil until smoking, add the crucian carp and quickly fry until slightly yellow on both sides, remove and drain the oil

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6. Leave appropriate amount of oil in the pan, soak in shredded ginger and pickled peppers when it is 60% hot, stir-fry until fragrant

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7. Add the stock, kimchi juice and Erguotou, add the carp, and bring to a boil over high heat

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8. Turn to medium heat without turning the fish body, pour the soup on the fish facing outward, cook for 8 minutes, drizzle with steamed fish soy sauce, and remove

Luo Li Basu:
1. Remove the fish teeth when picking the gills, and remove the black membrane in the abdomen when removing the internal organs. These two things are the most fishy.
2. I did not put salt in this dish because Heart Blue felt that the sour, fresh and less salty taste could better highlight the delicacy and smoothness of wild crucian carp. The salty taste of kimchi juice, pickled ginger, pickled peppers and steamed fish soy sauce was enough. You can decide whether to add salt according to your taste habits
3. Heart blue fish does not like frying fish, and feels that the fried fish oil tastes too strong and is not tender enough. Even the fish is fried only slightly tender, and the skin is slightly yellow (you can see it in the picture). I don't like the color of the fish skin to be dark. I fry the fish to remove the fishy smell and shape the shape. I can do it without frying it with skill and heat. I cook whole fish in flat pan and yellow duck in golden soup without frying the fish directly. It's delicious and has no fishy smell at all. Today, I fried the fish for dozens of seconds to take care of everyone's eating habits.
4. Do not put salt when pickling fish. Adding salt will cause the fish to lose water in advance and it will not be tender enough.
5. This dish is delicious because of the mellow taste of Laotan kimchi. If you don't have excellent Laotan kimchi, it's better to season it honestly.