Stewed grass carp slices(xian la guo yin luan dun cao yu pian )

Stewed grass carp slices

Introduction:

"I have an old man who is very fond of fishing. When it comes to the weekend, he will go fishing without hesitation. Although I can't experience his fun, my brother will bring me the material for making delicious food. At the beginning, my brother brought me more than 20 different kinds of fish, which made me confused for a while. Now it's no surprise to be able to face this pile of fish calmly. It also makes many dishes of its own

Production steps:

Step 1: one fresh grass carp.

Step 2: cut open the belly of grass carp; remove the viscera and cut off the head, cut the head in half; remove the fins. Cut the meat of the fish into pieces about 1cm thick and chop the bones into pieces. Because it's Stewed grass carp slices, the bone of grass carp is not removed.

Step 3: 1 fresh grass carp, 1 bean sprout, 1 lettuce and 1 cucumber. 1 Chinese prickly ash, 20 grams of dried pepper, 1 spoonful of salt, 1 spoonful of chicken essence, 1 spoonful of pepper, 5 spoonfuls of starch, 1 slice of garlic, 1 slice of ginger, 6 segments of scallion, 3 spoonfuls of cooking wine, 1 tablespoon of Pixian Douban sauce, 1 spoonfuls of chili powder, 1 egg white, 500 ml of water, etc.

Step 4: put ginger and scallion into fish fillets and bones.

Step 5: a spoonful of cooking wine.

Step 6: add a spoonful of salt to taste.

Step 7: add an egg white.

Step 8: a spoonful of pepper. Avoid the fishy smell of grass carp.

Step 9: starch makes grass carp more tender and smooth. Mix egg white, salt, cooking wine, pepper and starch evenly.

Step 10: marinate in refrigerator for 15 to 20 minutes.

Step 11: put the bean sprouts into the water with a little salt and cook until soft and cooked. Remove. Lay it on the bottom of the container for boiling fish.

Step 12: spread the washed lettuce on the bean sprouts.

Step 13: stack the cut cucumber segments at the bottom of the container.

Step 14: put oil into the pot, put star anise, Chinese prickly ash, dried pepper, cinnamon and fragrant leaves into the pot, and heat them with low heat until the spices are deep fried into brown; after frying out the fragrance, remove the spices and do not use the oil.

Step 15: saute the dried red pepper until it changes color, and reserve half of the pepper and pepper for use.

Step 16: pour in ginger slices and garlic slices and stir fry until fragrant.

Step 17: stir fry the dried red pepper, ginger slices and garlic slices together. Add millet pepper.

Step 18: heat the frying pan, add 3 tbsp of five spice oil, add chopped Pixian bean paste and soybean paste and stir fry until fragrant.

Step 19: a spoonful of pepper.

Step 20: add a spoonful of salt to taste.

Step 21: cook in proper amount of cold water.

Step 22: put in two spoonfuls of cooking wine.

Step 23: add the fish fillets into the pan. A spoonful of soy sauce, a spoonful of chicken essence, a spoonful of chili powder, scallion section.

Step 24: spread the Chinese prickly ash and chili peppers in the pot and saute until fragrant. Pour the stewed fish into the hot oil.

Materials required:

Grass carp: 1

Lettuce: 1

Chinese prickly ash: 1

Salt: 1 teaspoon

Chicken essence: 1 spoon

Starch: 5 teaspoons

Ginger: 1

Cooking wine: 3 teaspoons

Soy sauce: 1 teaspoon

Chili powder: 1 teaspoon

Water: 500ml

Oil: 3 tbsp

Cucumber: 1

Dried pepper: 20g

Soybean sprouts: 50g

Pepper: 1 teaspoon

Garlic: 1

Congduan: 6

Pixian bean paste: 1 teaspoon

Egg white: 1

Onion: 10g

Note: [cute lemon 7] tips: try not to cut the fish too thick, but not too thin. If it's too thick, it will taste bad if it's hot for a long time. If it's too thin, it's easy to break. When the weather is hot, you can put the fish fillets into the refrigerator to marinate, and take them out when everything is ready. When scalding fish fillets, use high heat for about 2 minutes. After a long time, the taste is poor. If you use soybean sprouts, blanch them in advance. Lettuce is easy to cook, so you don't need blanching water.

Production difficulty: simple

Technology: stewing

Production time: one hour

Taste: spicy

Chinese PinYin : Xian La Guo Yin Luan Dun Cao Yu Pian