[hot pot with fish fillets in sour soup] - detailed process of fish fillets

[hot pot with fish fillets in sour soup] - detailed process of fish fillets

Introduction:

"This time, I made a special pot of fish fillets, using grass carp, and the bottom of the soup was pickled pepper sour soup, with some spicy. Grass carp is tender but not greasy. It can be appetizer and tonic. It has the effects of warming the stomach, harmonizing the middle, calming down the liver Yang, dispelling wind, treating arthralgia, benefiting intestines and improving eyesight. It is rich in unsaturated fatty acids, good for blood circulation, and rich in selenium. It has the effect of anti-aging and beauty

Production steps:

Step 1: remove the scales of grass carp, pay attention to the gills and the black membrane in the belly, and thoroughly remove it.

Step 2: wash the grass carp head to tail, from the fish head that knife, along the fish spine slowly to the tail that piece of fish.

Step 3: slice well, take off the appearance, a complete piece of fish is good.

Step 4: turn over and slice another piece of fish in the same way. In this way, it is divided into two pieces of fish and one fish spine.

Step 5: cut from the back of the fish and gently slice the big spines on the belly of the fish.

Step 6: remove the film after it is ready.

Step 7: slice both pieces of fish in the same way.

Step 8: take a piece of fish and lay it flat with the tail to the left.

Step 9: start from the other end of the fish tail, about 45 degrees, and slice the fish into fillets at an angle.

Step 10: finish the film one by one, and use the same method to make another film.

Step 11: put the sliced fish in a large bowl.

Step 12: add appropriate amount of chopped ginger and scallion, add 1 teaspoon of salt and 1.5 teaspoon of cooking wine, use chopsticks to pick from the bottom, gently stir, marinate for about 15 minutes. (don't use your hands to scratch, because the fillets are very thin. They are easy to break when you use your hands to scratch.)

Step 13: take out the onion and ginger, add 1 egg white and 1 tablespoon of dry starch.

Step 14: stir gently with chopsticks.

Step 15: prepare the raw materials for the bottom of the sour soup pot.

Step 16: heat up the oil, add onion and ginger and stir fry until fragrant.

Step 17: add chopped pickled pepper and bean paste.

Step 18: stir fry the red oil.

Step 19: add pickled pepper water and stock.

Step 20: add 1 / 3 tbsp of sugar to make it fresh.

Step 21: cover and bring to a boil. Turn to low heat and cook for about 3 minutes to make the soup fragrant.

Step 22: filter the cooked sour soup into the hot pot, and then put the salted fish on the plate. Put the hot pot on the induction cooker to boil, and you can cook the fish fillets slowly. The fish fillets are easy to cook and eat, which is more tender and delicious.

Materials required:

Grass carp: 1 (1200 g)

Pickled pepper: right amount

Pickled pepper water: 1 bowl

Chives: right amount

Ginger: moderate

Shi Yunsheng's original soup: 1.5 boxes

Table salt: 1 teaspoon

Cooking wine: 1.5 tbsp

Egg white: 1

Dry starch: 1 tbsp

Pixian bean paste: 1 tablespoon

Sugar: 1 / 3 tbsp

Note: the heart of the poem phrase: 1: fish must be killed and washed clean, and the best time to choose a sharper knife, so the fish pieces up more perfect. 2: Bean paste and pickled pepper water are salty, so the amount of salt should be put according to the circumstances. I didn't add salt in the sour soup.

Production difficulty: ordinary

Process: boiling

Production time: three quarters of an hour

Taste: hot and sour