The head chef personally teaches you how to cook 35 pounds of silver carp in a pot so that the skin of the fish is not broken, and the soup is fresh and the fish is tender

material:

35 pounds of silver carp, 10 bamboo nets, 3 green peppers, and 500 grams of green and red pepper hob pieces.

seasoning:

1. Soybean oil 500 g, lard 100 g, white wine 200 g, ginger slices 120 g, green onion 100 g, garlic 120 g, dried chili 50 g, millet spicy 80 g.

2. 200 grams of shallot oil, 400 grams of light soy sauce, 400 grams of straw mushroom soy sauce, 50 grams of salt, 30 grams of chicken essence, 40 grams of sugar, corn starch water.

method:

1. Slaughter and wash the silver carp;

2. Cut the fish into 6cm-sized chunks;

3. Heat a large pot, add an appropriate amount of water, and cook the bamboo net;

4. Fish out the bamboo net, wash it with clean water and set aside;

5. Place the chopped fish pieces evenly on the bamboo net;

6. Put the fish pieces in the bamboo net and the ordered code in the cauldron;

7. Add 200 grams of white wine;

8. Immediately add a large amount of boiling water, turn to high heat;

9. After taking another pot and heating it, add 500 grams of soybean oil and 100 grams of lard;

10. Put the slices of ginger, green onion and garlic into the pot and sauté until dry and fragrant;

11. Pour the head and oil together into a large pot of roasted fish;

12. Pour the dried chili peppers and chopped pickled millet peppers into the pot;

13. Put 3 green peppers into the pot and cook together for about 15 minutes;

14. Then add 400 grams of soy sauce, 400 grams of straw mushroom soy sauce, 50 grams of salt, 30 grams of chicken essence, and 40 grams of sugar.

15. Cover the pot and reduce the heat until the soup is thick;

16. Pick ginger, green onion and green pepper without use;

17. Shake the burned fish pieces into the tray;

18. Further thicken the soup and add an appropriate amount of corn starch water;

19. Drizzle with 200g of shallot oil, pour the green and red pepper pieces into the pot and blanch it slightly;

20. Just pour the soup over the boiled fish nuggets.

▲Chef Tips:

1. The first time you use the bamboo net, you should cook it, and then wash it with water.

2. When a large number of fish are grilled, the integrity of the fish can be effectively guaranteed with bamboo nets.

3. When sautéing onion, ginger and garlic, be sure to sauté until brown and dry.

4. Put a few green peppers when cooking fish, which can increase the pepper flavor of the fish and enhance the appetite.