The homely practice of Tai'an fish
Ingredients: 1000 g grass carp, 200 g rice cold powder, 30 g celery, 1 egg.
Seasoning: 20 grams of safflower peppercorns, 50 grams of dried chili peppers, 10 grams of ginger, 20 grams of garlic, 30 grams of hot pot ingredients, 20 grams of bean paste, 10 grams of pickled pepper paste, 10 grams of pepper powder, 20 grams of water starch, 5 grams of monosodium glutamate, 10 grams of sesame oil, 3 grams of salt, 5 grams of cooking wine, 3 grams of green onions, 5 grams of coriander.
Recipe 1: Wash and cut the grass carp into 2 cm pieces
Recipe 2: Garlic, ginger diced
Recipe 3: Cut the celery into 2 cm segments
Recipe 4: Cut the rice cold powder into 1 or 5 cm cubes
Recipe 5: Put the grass carp into a basin, add salt, pepper, cooking wine, eggs, water starch and mix well
Recipe 6: Heat the oil in a wok, heat the oil at 70% into the frying pan and fry the golden brown
Recipe 7: Cook the oil in a wok, the oil temperature is 50% hot, ginger, garlic, pickled chili sauce, hot pot sauce, watercress sauce, dried chili festival, safflower pepper, stir-fry out the aroma, sauté the red oil
Method 8: Add a little water to the pot, add rice cold powder, fish pieces, celery segments, add MSG, dry the soup, put the heat off for a few minutes, pour sesame oil into the pot, sprinkle some green onions, coriander segments, and the food is ready
Warm tips: fish water starch do not wrap too much, too much affect the taste, the temperature of fried fish oil should be a little higher and then fish, otherwise it is easy to fry up, not formed.