Haihe Shuangweixian

Overview

On weekends, apart from visiting my parents, as long as I have nothing else to do, I love making delicious food at home. This Haihe double-flavored dish is made with grass carp and chilled squid as the main ingredients, with red pepper and broccoli as the finishing touch. The fish tastes sour and sweet, and the fresh squid is slightly spicy. If you like the spicier taste, it is recommended to stir-fry red peppers in hot oil until fragrant, then filter and discard, then add chopped peppers and stir-fry.

Tags

• hot dishes
• home cooking
• old man
• spring recipes
• summer recipes
• autumn recipes
• winter recipes
• banquet dishes
• lunch
• balsamic vinegar
• broccoli
• chilled squid
• chives
• chopped pepper
• cooking wine
• egg white
• garlic
• red pepper
• starch
• wet starch
• white sugar
• ginger
• grass carp
• salt
• vegetable oil

Ingredients

Steps

1. 1 Remove stems from broccoli, break into small florets, blanch in boiling water, mix well with cooking oil and salt, and place on a plate into a circle;

   

2. 2 Cut the red pepper into sections, cut the onion into sections, shred the ginger, pound the garlic into a puree, and chop the pepper into a small bowl;

   

3. 3 Wash the squid, remove the bones and remove the black membrane, use a cutting knife to cut crosswise without cutting;

   

4. 4 Then cut into long strips, add salt and wet starch and mix well;

   

5. 5 Heat the oil in the wok to about 70%, add the squid and roll it in the oil;

   

6. 6 Leave oil in the pan, add red pepper and stir-fry until fragrant, add onion, ginger and garlic;

   

7. 7 , add squid, cooking wine and salt and stir-fry quickly;

   

8. 8 Serve into broccoli circles;

   

9. 9 Wash the grass carp and slice off two flat pieces of fish meat from the back with a knife;

   

10. 10 With the fish belly facing to the left, hold it with your hand and use a knife to remove the fish bones at an angle. I need to practice more on this, it is not easy;

    

11. 11 Filleted fish;

    

12. 12 Put the fish skin down, slice it with a knife at an angle until it reaches the skin. Be careful not to cut through the fish. Use the same technique to slice 5 slices and cut them into a group to form a chrysanthemum fish shape. This requires more practice;

    

13. 13 Then cut it vertically into strips, mix it well with egg white and salt, and then dip it in dry starch. Don’t be afraid of wasting starch and covering the fish;

    

14. 14 Heat the oil in the wok until 80% hot, fry the fish until cooked, and surround the broccoli;

    

15. 15 Heat oil in a wok, stir-fry chopped pepper until fragrant, add a little water and bring to a boil, then use a strainer to remove residue;

    

16. 16 Season with salt, sugar, balsamic vinegar and wet starch to thicken the sauce and pour it over the fish;