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Sichuan cuisine has always been a particularly popular cuisine, many people like pepper fish, this dish is fragrant, eat the fish tender, spicy but not spicy, appetizing and under the rice, even people who do not like to eat spicy can not stop eating. Today Xiao Yi will share the home-cooked recipe of this dish, let's see how this dish is made!
Ingredients required:
Grass carp, salt, chicken essence, beer, sweet potato starch, corn starch, dried chili pepper, garlic, green pepper, steamed fish soy sauce, cooking oil
Preparation steps:
Step 1: After cleaning the grass carp, cut off the head and tail of the fish, then cut the fish head in half from the middle, and cut off the teeth; then hold the fish body with your hand, put the knife against the fish bone, slice the fish body, shave off the fish ribs; finally the fish meat slices into 3 mm thickness of the fillet, the fish bone is chopped into large pieces and put into a large basin together with the fish head for later.
Step 2: Add a little salt to the fish bones, add an appropriate amount of water, wash it thoroughly; then add a little salt, chicken essence and an appropriate amount of beer, grab and mix well, and marinate for 10 minutes. Once marinated, add a little egg white to it and mix well, then add the tapestry and a little corn starch diluted with water and mix well. At this time, the fish head and fish bones are wrapped in a thin layer of pulp.
Step 3: Add water to the fillet, repeatedly scratch and wash, wash off the mucus and blood, fish out the fillet, and squeeze out the water thoroughly (the water must be squeezed dry, otherwise it is easy to desizing when sizing) for later.
Step 4: Add a little table salt to the fillet, add a little chicken essence and beer when the fish is gelatinous, and grab and mix it evenly; then add a little water to the fillet, grab and mix it with a small half egg white and mix it again; then add a little sweet potato starch diluted with water, add a little corn starch after catching and mixing; and finally add a little oil to the fillet to prevent the fillet from drying out.
Step 5: Grab a little dried pepper and cut it into pieces, cut the garlic into minced garlic, and prepare a little green peppercorn for later.
Step 6: Add enough water to the pot, add the shallots, ginger slices and a little beer to remove the fish, then add a little table salt; bring the water to a boil on high heat, turn the heat to a medium-low, put the fish bones into the pot, cook until it is set, stir slightly with a spoon, and then cook on high heat for two minutes.
Step 7: After cooking, first pick out the shallots and ginger slices in the pot, and then use a colander to fish out the fishbone; then fish out the fish head fish bone and put it on the bottom of the plate.
Step 8: Continue to keep the water in the pot boiling and not steaming, and then disperse the fish fillets into the pot in turn; after all the fish are in the pot, turn on the high heat, cook until it is set, then use a spoon to push slightly, so that the fish is heated evenly; then continue to cook for one minute, cook well, fish out the fish, control the water and put it on the plate; finally sprinkle the prepared green pepper, dried pepper, and minced garlic, and drizzle with an appropriate amount of steamed fish soy sauce.
Step 9: Heat the pan to a spoonful of oil, and when the oil is 70% hot, pour the hot oil on the plate to stimulate the aroma of green pepper, pepper and minced garlic. The light, non-greasy peppercorn fish is ready.
Production key points:
1. In the process of cleaning grass carp, the black film in the stomach must be cleaned; the teeth of the fish should also be cleaned, otherwise the fishy smell is heavier.
2. If it is a blackfish, please try to slice the fish as thin as possible; please be careful during the process of fish to prevent slippage.
3. When the pulp is coded, if the fillets are easy to desizing, then it is more water and less; this step is the key, please be sure to do well!
This is a hard dish that makes people very confident, obviously has a good appearance, but it depends on strength, attracting people who can't move their eyes and can't move their steps. The aroma of fish meat is mixed with the spicy peppercorns, which makes people can't stop eating!
The whole process of video production of this issue of pepper fish, you can refer to the video production of Kitchen Easy on November 9, 2020, we will see you in the next issue.