Fresh grass carp 1 (weighing about1.500g), tofu 200g, vermicelli 200g, cucumber 200g, a little pepper, star anise, onion, ginger slices, garlic cloves and dried red pepper.

Small materials:

20g of fresh peppers, 20g of dried peppers, 50g of Hangzhou pepper rings, 30g of chopped green onion, 50g of cumin15g, 40g of Laoganma douchi, 50g of alcoholic peanuts and 0g of white sesame10g.

Seasoning:

Sugar, cooking wine, salt, pepper, monosodium glutamate, chicken essence, Pixian bean paste, spicy girl sauce, oyster sauce, seafood sauce, fresh soy sauce, soy sauce, broth, lard and salad oil.

Method:

1. Slaughter grass carp, cut it from the back, remove the spine (abdomen connected), and then cut a flower knife on the skin of the fish.

2. Slice thousands of pages of tofu; Soak the wide powder in a clear water basin until soft, take it out and cut it into sections; Cucumber slices; Blanch these accessories in a boiling pot, take them out and put them at the bottom of the pot.

3. Put the wide oil into the pot and heat it to 70% heat. Lay grass carp flat, soak until golden brown, and take out and drain oil.

4. Heat the lard in the pot, add pepper, star anise, dried red pepper, onion, ginger slices, garlic cloves, Pixian bean paste, spicy girl sauce, oyster sauce and seafood sauce, add cooking wine and broth to boil, add grass carp, and add fresh soy sauce, salt, soy sauce, pepper, sugar, monosodium glutamate and chicken essence.

5. Heat salad oil in the pot, stir-fry small ingredients and pour them on the fish in the charcoal pot.

note:

1, the fish operates from the back, which is conducive to maintaining the integrity of the fish shape. If you operate from the abdomen, it is easy to break the fish into two pieces when removing the spine, thus affecting the beauty of the finished dish.

2. The oil temperature must be high when frying fish, and don't turn it over when just fishing (so as not to break the skin of the fish). When the skin is soaked for a while, you can push it or turn it over with a spoon.

3. When stewing fish, add enough soup at a time (it is not advisable to add soup in the middle) so as not to make the taste dull.

When frying, the use of lard can make the soup fresh and tender without losing its thickness. Stewing time must be sufficient. Don't rush out of the pot, simmer slowly according to the principle of "thousands of tofu and thousands of fish" to make the fish fully tasty.

5. When frying small materials, stir-fry them slowly with a small fire, so that the fragrance of various auxiliary materials slowly overflows and blends together.

794 reading

search

Boiling technology of carbon pot bottom material

Formula of Huaibei Carbon Pot Chicken Bottom Material

Decryption of mutton bottom material in Huaibei carbon pot

Method for making authentic charcoal fish in Henan Province

Commercial sauce with carbon pot chicken bottom material

Creative dishes about carbon pot fish