Ingredients to prepare:
400g carp, 20g tempeh, 10g ginger, 5 shallots, 5g millet pepper, 5g shallots
Preparation of excipients:
5g salt, 12g light soy sauce, 24g cooking wine, 36g cooking oil, water (to taste)
1, cut ingredients:
1、Slice the green onion and slice the ginger;
2、 Cut the millet pepper into small rings and the spring onion into green onion segments;
3. Cut the processed carp on both sides with three knives;
4、 Soak tempeh in water for 10 minutes;
Second, pickling:
1, with (3) bucket plus 1 bucket of salt (5g), (4) bucket plus 1 bucket of raw soy sauce (12g), (4) bucket plus 2 buckets of cooking wine (24g) to the processed carp;
2: Add slices of green onion and ginger slices, spread well and marinate for 15 minutes.
3. Production:
1, open a large hot pot, evaporate the water in the pot;
2, (4) bucket plus 3 buckets of cooking oil (36g), heat for 10 seconds to 210 degrees Celsius (7 into oil temperature);
3, add the fish to the pot and fry, heat on high heat for 10 seconds and gently reverse, until both sides show a brown color is the best;
4, add an appropriate amount of water, ensure that the ingredients are covered, add the soaked tempeh (20g) and millet pepper (5g);
5: Bring the soup to a boil over high heat, then reduce the heat and simmer for about 15 minutes;
6: When the time is up, remove the tempeh and place the green onion.