Spicy and delicious--stewed grass carp fillets

Overview

I have an older brother who is a fishing enthusiast; he will never go fishing as long as he is on the weekends. Although I can't experience his fun, he will bring me ingredients for making delicious food. At first, my brother brought more than 20 different kinds of fish, which made me confused for a while. Now I'm used to it and can face this bunch of fish calmly. It also makes many dishes on its own.

Tags

• hot dishes
• seafood
• common dishes
• meat dishes
• cantonese cuisine
• old man
• xiaoman
• banquet dishes
• lunch
• chicken essence
• chili powder
• clear water
• cooking wine
• cucumber
• dried chili pepper
• egg white
• ginger
• lettuce
• oil
• onions
• pixian doubanjiang
• scallions
• soybean paste
• soybean sprouts
• starch
• zanthoxylum bungeanum
• garlic
• grass carp
• pepper
• salt

Ingredients

Steps

1. 1 fresh freshwater grass carp.

   

2. 2 Cut open the belly of the grass carp; remove the internal organs and cut the head into two halves; remove the fins. Cut the fish meat diagonally into fillets about 1 cm thick, and chop the fish bones into pieces. Because the grass carp fillets were stewed randomly, the bones of the grass carp were not removed.

   

3. 3 fresh freshwater grass carp, soybean sprouts [mung bean sprouts], 1 lettuce, and 1 cucumber. 1 handful of Sichuan peppercorns, 20 grams of dried chilies, 1 spoon of salt, 1 spoon of chicken essence, 1 spoon of pepper, 5 spoons of starch, 1 sliced garlic, 1 sliced ginger, 6 green onions, 3 spoons of cooking wine, 1 tablespoon of Pixian bean paste, 1 spoon of chili powder, 1 egg white, 500 ml of water, etc.

   

4. 4 Add ginger and green onion segments to the fish fillets and fish bones.

   

5. 5 A spoonful of cooking wine.

   

6. 6 Add a spoonful of salt to taste.

   

7. 7 Put in an egg white.

   

8. 8 A spoonful of pepper. Avoid the fishy smell of grass carp.

   

9. 9 Starch makes grass carp more tender. Stir the egg white, salt, cooking wine, pepper, and starch evenly.

   

10. 10 Marinate in the refrigerator for 15 to 20 minutes.

    

11. 11 Boil the soybean sprouts in water with a little salt until soft and remove. Spread on the bottom of the container with boiled fish and set aside.

    

12. 12 Spread the rinsed lettuce on the bean sprouts.

    

13. 13 Place the cut cucumber segments at the bottom of the container.

    

14. 14 Put oil in the pot, add star anise, Sichuan peppercorns, dried chili peppers, cinnamon and bay leaves, and heat over low heat until the spices turn brown; after frying the aroma, remove the spices and set aside the oil.

    

15. 15 Saute the dried red pepper until the pepper changes color, and set aside half of the peppercorns and peppers for later use.

    

16. 16 Add ginger slices and garlic slices and stir-fry until fragrant.

    

17. 17 Stir in the fried dry red chili peppers, ginger slices and garlic slices. Add millet pepper.

    

18. 18 Heat a wok, add 3 tablespoons of five-spice oil, add chopped Pixian bean paste and soybean paste and stir-fry until fragrant.

    

19. 19 A spoonful of pepper.

    

20. 20 Add a spoonful of salt to taste.

    

21. 21 Pour in appropriate amount of cold boiled water.

    

22. 22 Add two spoons of cooking wine.

    

23. 23 Add fish fillets to pot. One spoonful of dark soy sauce, one spoonful of chicken essence, one spoonful of chili powder, and scallions.

    

24. 24 Put the Sichuan peppercorns and chili peppers reserved in advance in the pot and saute until fragrant. Pour the cooked stewed fish into the hot oil.