Foodabc Festival food customs Grain Buds

Spicy and satisfying - Stir stewed grass carp slices

2025-03-06 03:00:17 934

I have an older brother who is a fishing enthusiast; As long as it's the weekend, I will go fishing without hesitation. Although I can't experience his joy, my older brother will bring me the materials to make delicious food. At first, my older brother brought over twenty different varieties of fish, which made me flustered for a while. Now it's not surprising to be able to face this pile of fish calmly. And it also creates many dishes on its own.

Details of ingredients

grass carp1 article
lettuce1 tree
pepper1 piece
salt1 spoonful
Chicken essence1 spoonful
starch5 spoons
ginger1 unit
Cooking wine3 spoons
Soybean paste1 spoonful
Chili powder1 spoonful
Clear water500 milliliters
oil3 tablespoons
cucumber1 piece
Dried chili peppers20 grams
Soybean sprouts50 grams
Pepper powder1 spoonful
garlic1 unit
Scallion section6 segments
Pixian Douban Sauce1 spoonful
egg-white1 unit
onion10 grams

Technique

difficultySimple
workmanshipStew
tasteSpicy and Spicy
timean hour

Steps to make Spicy and satisfying - Stir stewed grass carp slices

1. Fresh freshwater grass carp.
2. Cut open the belly of the grass carp; Remove the internal organs and cut off the fish head, which is then split in half; Remove the fins of the fish. Cut the meat of the fish body diagonally into fish slices about 1 centimeter thick, and chop the fish bones into pieces. Because it's stewed grass carp slices; So the bones of the grass carp were not removed.
3. One fresh freshwater grass carp, one mung bean sprout, one lettuce, and one cucumber. 1 Sichuan pepper, 20 grams of dried chili, 1 tablespoon of salt, 1 tablespoon of chicken essence, 1 tablespoon of pepper powder, 5 tablespoons of starch, 1 slice of garlic, 1 slice of ginger, 6 segments of scallion, 3 tablespoons of cooking wine, 1 tablespoon of Pixian Douban sauce, 1 tablespoon of chili powder, 1 egg white, 500ml of water, etc.
4. Put ginger and scallion slices into the fish fillet and bones.
5. A spoonful of cooking wine.
6. Add a spoonful of salt to season.
7. Put in an egg white.
8. A spoonful of pepper powder. Avoiding the fishy smell of grass carp.
Starch makes grass carp more tender and smooth. Mix egg white, salt, cooking wine, pepper powder, and starch evenly.
10. Put it in the refrigerator and marinate for 15 to 20 minutes.
11. Boil the soybean sprouts in water with a little salt until soft, then remove when cooked. Lay it at the bottom of the container containing boiled fish for later use.
12. Rinse the lettuce and spread it flat on the soybean sprouts.
13. Cut cucumber slices are stacked at the bottom of the container.
14. Put oil into the pot and add star anise, Sichuan peppercorns, dried chili peppers, cinnamon, and fragrant leaves. Heat over low heat until the spices are deep fried to a brownish yellow color; After stir frying the aroma, remove the spices and set aside the oil.
15. Stir fry the dry red chili until it changes color, leaving half of the Sichuan peppercorns and chili aside for later use.
16. Pour in ginger and garlic slices and stir fry until fragrant.
17. Stir fry dry red chili peppers and ginger and garlic slices together. Add the millet pepper.
18. Heat up the wok, add 3 tablespoons of five spice oil, and stir fry chopped Pixian Douban and soybean paste until fragrant.
19. One spoonful of pepper powder.
20. Add a spoonful of salt to season.
21. Cook in an appropriate amount of cold water.
22. Add two spoons of cooking wine.
23. Pour the fish slices into the pot. One spoonful of dark soy sauce, one spoonful of chicken essence, one spoonful of chili powder, and scallion slices.
24. Spread the Sichuan peppercorns and chili peppers that have been set aside in advance in a pot and stir fry until fragrant. Drizzle hot oil over the stewed fish that has already been cooked.