Hot pot fish

Hot pot fish

Introduction:

"This is a picture taken with a mobile phone. Please forgive me if it's not very clear."

Production steps:

Step 1: scal grass carp, remove viscera and wash

Step 2: cut off the fins, dry the fish, sharpen the knife

Step 3: put the cloth on the fish's tail and cut both sides of the fish's tail with a knife to remove the fishbone

Step 4: tilt the knife 30 degrees from the tail and cut the fish into about 2mm (without skin). Remove the abdominal spines when the fish reaches the abdomen and continue to take pictures (you can't take pictures when you take pictures yourself, you can only take good pictures)

Step 5: put the sliced fish into a bowl, add salt and sugar, chicken essence, soy sauce, delicious osmanthus wine, mix well, refrigerate and marinate for 4 hours

Step 6: after marinating, add an egg white and stir it from the middle to the outside for 10 minutes

Step 7: cook the oil well, then put it into 30% heat, fire the fish fillets, put them into the oil pan, and the fish begin to turn white and pick them up

Step 8: heat the oil in the pot, add chili sauce Pixian bean paste and stir fry until fragrant, then add dried chili pepper, chili pepper, onion, ginger, garlic and a little hot pot base, stir fry until fragrant, add water to boil and add dates

Step 9: add fish skin and fish bone, boil with water, open seasoning, add a little osmanthus wine and 1 Mimi vinegar, simmer for half an hour

Step 10: pour the soup into the induction cooker, put it on the induction cooker and put it on the high heat. Add fish fillets, fish heads and other water, and then turn it on again. Add scallion and coriander

Step 11: rinse the prepared duck intestines, pork balls and vegetables on the table

Materials required:

Grass carp (about 3 jin): one

Green vegetables and bean sprouts: appropriate amount

Duck intestines, hairy tripe and kelp balls: appropriate amount

Potato noodles: right amount

And what you want to eat: moderate

Chili sauce: 150g

Pixian Douban: 20g

Pepper: 10g

Salt and sugar chicken sauce is very delicious: right amount

Jujube: 3

Dry pepper section: 20g

Hot pot bottom material: a little

Sweet scented osmanthus wine with starch: moderate amount

Egg white: 1

Onion, ginger, garlic and coriander: appropriate amount

Note: 1. Try to use fresh fish to freeze the fish flakes. 2. Thin fish flakes are easy to disperse, but if they are salted thoroughly, this problem can be solved. 3. Wine can also make the fish taste better. 4. Dry pepper and hemp pepper should be put in chili sauce, so that the hemp and spicy taste can come out. 5. It is better to blanch kelp duck intestines into water first, so as to remove the fishy smell. 6. It is better to finish the fish first, and then add oxalic acid in the green vegetables Let the meat grow old, ha ha, there are a few steps to forget to take photos_ ∩)O~

Production difficulty: ordinary

Technology: stir fry

Production time: one hour

Taste: spicy