Hello everyone, I am a kitchen easy, share a learned kitchen food, welcome to exchange, enhance each other.
The fish is tender and easy to digest, making it an essential dish on the family table. Tired of eating braised, steamed and other flavors, today we will change the pattern to eat - spicy grilled fish. The tender fish on the outside is fragrant, with your favorite vegetables, meat and vegetarian, just a small wine or drink, it is simply delicious!
Ingredients required:
Grass carp, green onion, ginger, salt, water, garlic, onion, celery, potatoes, lotus root, bean paste, spicy sauce, spicy fish, cooking oil, dried peppercorns, flower carving wine, soy sauce, sugar, chicken essence, enoki mushrooms, dried chili peppers, cumin powder, white sesame seeds, green onions, coriander
Preparation steps:
Step 1: Scrape off the scales of the fresh grass carp, then cut a knife from the tail, then use the tip of the knife to cut the fish along the spine (the fish head is directly split); then remove the black film in the teeth and stomach, and wash it well with running water.
Step 2: Put a flower knife on the grass carp, then turn it over and chop the spine open so that the fish body does not when fried.
Step 3: Prepare ginger slices and green onion in a bowl, add a little salt and a spoonful of water, then pinch out the juice inside the green onion and ginger; then pour the prepared green onion and ginger water into the fish, sprinkle a little salt, spread well and marinate for 20 minutes.
Step 4: Chop a little more garlic thoroughly; chop ginger and green onion into small pieces; cut a small half of an onion into thin strips; cut the celery into strips; then lay the chopped onion and celery flat in a flat tray for later.
Step 5: Wash the lotus root and potatoes, peel them, and cut them into 3 mm thick slices for later.
Step 6: Add three spoonfuls of watercress sauce, two spoonfuls of spicy sauce and one spoonful of spicy fish base to the bowl and stir well.
Step 7: Heat the pot well and add enough cooking oil, turn on the high heat to heat the oil to 60% heat; then put the potato chips into the pot, turn on the whole heat to fry, fry until the surface is slightly yellowed, and then use a colander to fish out the potato chips and lotus slices to control the dry oil.
Step 8: Continue to burn the oil temperature in the pot to 60% heat (about 180 °), then put the fish skin up and down into the pot, don't worry about turning it over, let the fish fry until it is set; fry the whole process on high heat, fry the fish until crispy and golden, and then fish it out to control the oil for backup (family stove, the whole process is fried for about 8 minutes).
Step 9: Pour out the excess oil in the pot, leave a little bottom oil, heat the pot well, add the green onion, ginger, and minced garlic and sauté to bring out the aroma, then add a little dried peppercorns and stir-fry until fragrant.
Step 10: Put the prepared sauce into the pot and stir-fry the sauce together to make the sauce aromatic; then add a spoonful of flower carving wine, a little soy sauce and an appropriate amount of water to the pot, then season a little sugar and chicken essence, and bring to a boil over high heat.
Step 11: Break the prepared mushrooms into the pot, add the fried potato chips and lotus root slices, bring them to a boil on high heat, and then use a colander to scoop up all the side dishes and put them in the tray at the bottom.
Step 12: Put the fried grass carp into the pot and cook for about a minute to allow the fish to fully taste; after cooking, use a colander to fish the fish out and put it in the tray and pour in the soup.
Step 13: Heat the pot with the right amount of cooking oil, heat the oil and then add the dried chili peppers and dried peppercorns to fry the aroma; then pour the fried peppers and peppers on the fish; finally sprinkle with a little cumin powder, white sesame seeds, green onions and coriander garnish, delicious!
Production key points:
1. To make this dish, be sure to choose live fish to kill, so that the taste is more tender; when cleaning, the fish's teeth and the black film in the belly must be cleaned!
2. The backbone of the fish must be chopped open with a knife, otherwise the fish body is easy to when fried, affecting the appearance.
3. After the fish is put into the oil pot, it must not be turned over immediately, it is easy to turn the fish apart.
Prepare a small stove to light the fire, put the tray containing the grilled fish on it, and drink it with a small wine or drink, and the more you eat, the more addictive you become! Come and try it, the grilled fish is full of color and flavor!
The whole process of video production of spicy grilled fish in this issue, you can refer to the video production of Kitchen Easy on February 1, 2021, or you can directly search for keywords Kitchen Easy Spicy Grilled Fish, so that you can quickly find Ha, we will see you in the next issue.