【Back to the pot fish】
Ingredients
Bean paste: 100; silver carp: 600
Accessories
Salt: appropriate amount; chicken essence: 5; dried red pepper: 20; garlic seedlings: 20; pepper: 10; cooking wine: 5; oil: appropriate amount; green onion and ginger: 5; peppercorn grains: 10; starch: appropriate amount
Specific steps
1. Ingredients: silver carp salt ginger cooking wine starch Pixian bean paste dried red pepper garlic seedlings green onion pepper powder peppercorn grains
2. Directions: Wash the silver carp, use the body of the fish and cut into about 1.5cm plots
3. Put in a pot, add green onion, ginger shredded, cooking wine, pepper and salt, grasp the starch well and marinate for 20 minutes.
4. Wash and cut the garlic seedlings into segments
5. Pour enough oil into the pot, burn until 60% hot, and add fish pieces one by one.
6. Fry for about 5 minutes on medium-low heat until the surface is golden brown, fish out, continue to heat the oil in the pan on high heat to 90% heat, and then fry the fish pieces for 20-30 seconds, remove the draining oil
7. Raise the pot, pour in the oil, 50% hot when the ginger shreds, peppercorns and green onions stir-fry out the aroma
8. Add watercress sauce and dried red pepper (spicy can break the red dried pepper), stir-fry over low heat to make the aroma and red oil,
9. Add water to the pot and bring to a boil over high heat
10. Add the fried fish pieces
11. Bring to a boil over high heat, let the fish pieces taste, add chicken essence to taste the pot, sprinkle with garlic sprouts
【Back to the pot fish steak】
Fish chops: 250g
Oil: appropriate amount; salt: appropriate amount; ginger: appropriate amount; garlic slices: appropriate amount; star anise: half a star; dried red pepper: appropriate amount; dark soy sauce: appropriate amount; soy sauce: appropriate amount; green onion: appropriate amount; old vinegar: appropriate amount
1. Cut the ginger into strips, cut the green onion into small green onions and slice the garlic
2. Fried fish chops
3. Heat the oil pot, pour the onion, ginger, garlic and star anise pepper into it and sauté until fragrant
4. Pour in an appropriate amount of dark soy sauce
5. Pour in the old vinegar again
6. Add a little flavor to the extremely fresh
7. Pour in a bowl of water and bring to a boil over high heat
8. Pour the fried fish chops in and slowly cook over low heat until the soup is thick and turn off the heat
9. After turning off the heat, add an appropriate amount of chicken essence to taste
【Back to the pot of fish fillet】
Fish: 2
2 eggs: 2; green peppers: 5; starch: 1 scoop
1. Cut some green peppers, garlic sprouts and shredded ginger
2. Slice into slices and marinate in cooking wine, ginger slices and green onion for 15 minutes
3. Beat two eggs, add a spoonful of salt, stir and set aside. Fill the bowl with starch. The trick to fish that doesn't spread easily is to add some salt to the eggs! Mix another bowl of juice: two spoonfuls of cooking wine, one spoonful of soy sauce, two spoonfuls of salt, one spoonful of sugar, one spoonful of vinegar, and mix well
4. Heat the oil in the pan until 7 minutes, wrap the marinated fish fillets with eggs and starch, and fry them in the pan. At this time, the fire should be turned off as small as possible, otherwise it is easy to fry the paste, and after one side turns yellow, it is turned to the other side. Fry them all and then remove them for use
5. Heat garlic sprouts, ginger shreds and green peppers in a pan with a little oil, and add a spoonful and a half of watercress. This step is "back to the pot".
6. Pour the mixed juice evenly on the surface, don't be busy turning it over, let it cook for a while.