Sliced fish

Sliced fish

Introduction:

"Spicy appetizer"

Production steps:

Step 1: the method of sliced fish: 1: cut the head of a grass carp (too big to fit on a plate) in three catties, cut the fish bone into pieces and set aside. Slice the fish and put it into a large bowl. Add a protein and massage until the fish is absorbed. Then put a little salt and a little raw meal. Mix well and set aside.

Step 2: cut ginger into large pieces, chop garlic and set aside, boil a large pot of water, put fish bone ginger into the water, boil over high heat and cook for three minutes, then pick up, put fish head and fish tail on the two ends of the plate respectively, and put fish bone in the middle.

Step 3: let the water roll and then put in the fish fillets. When the water rolls, immediately pick up the fish fillets and put them in the middle of the plate. I like to put lard, I think put a little lard (you can also use blend oil) hot pot cold oil, add garlic and my home-made delicious chopped pepper chopped pepper and steamed fish soy sauce, steamed fish soy sauce put a little more, sprinkle on the fish, sprinkle with scallions OK.

Materials required:

Grass carp: about three jin

Salt: a little

Protein: one

Chopped pepper: 3 tablespoons

Shallot: a little

Ginger: a large slice

Garlic: chopped into minced garlic

Steamed fish and soy sauce: half bowl

Note: fish and protein must be fully massage to absorb

Production difficulty: ordinary

Process: boiling

Production time: 20 minutes

Taste: Super spicy