[Fish fillet hotpot in sour soup]--Detailed process of fish fillets

Overview

This time I made a special pot for fish fillets, using grass carp. The soup base is pickled pepper sour soup, which is a bit spicy. Grass carp meat is tender but not greasy, appetizing and nourishing. It has the effects of warming the stomach, neutralizing and neutralizing liver yang, dispelling wind, treating paralysis, replenishing the intestines and improving eyesight. It is rich in unsaturated fatty acids, which is very beneficial to blood circulation. It is also rich in selenium. Regular consumption has anti-aging and beauty effects.

Tags

• hot dishes
• common dishes
• hot pot
• children
• old man
• dinner with friends
• guizhou cuisine
• autumn recipes
• chives
• cooking wine
• dry starch
• egg white
• ginger
• pickled pepper
• pickled pepper water
• pixian doubanjiang
• shi yunsheng’s original soup
• white sugar
• grass carp
• salt

Ingredients

Steps

1. 1 Remove the scales and kill the grass carp. Pay attention to the gills and the black membrane in the belly of the fish, and remove them completely.

   

2. 2 Remove the head and tail of the cleaned grass carp, start the knife from the head, and slowly slice off the fish meat along the spine to the tail.

   

3. 3 When the fish is sliced and removed, it will look like a complete piece of fish.

   

4. 4 Turn over and cut off another piece of fish in the same way, so that it is divided into 2 pieces of fish and one fish backbone.

   

5. 5 Start cutting from the back of the fish and gently slice off the large spines on the belly of the fish.

   

6. 6 Remove after the film is ready.

   

7. 7 Fillet both pieces of fish in the same way.

   

8. 8 Take a piece of fish and lay it flat with the tail end facing left.

   

9. 9 Starting from the tail end of the fish, cut the fish diagonally into fillets at an angle of about 45 degrees.

   

10. 10 After finishing the slices one by one, slice the other slice in the same way.

    

11. 11 Place the fillets into a larger bowl.

    

12. 12 Add an appropriate amount of chopped ginger slices and scallion white segments, add 1 teaspoon of salt and 1.5 tablespoons of cooking wine, use chopsticks to pick up from the bottom, gently stir evenly, and marinate for about 15 minutes. (Do not catch it with your hands, because the fish fillets are very thin and will easily break if you catch them with your hands)

    

13. 13 Take out the onion and ginger, add 1 egg white and 1 level tablespoon of dry starch.

    

14. 14 Then use chopsticks to gently stir and mix evenly.

    

15. 15 Prepare the ingredients for making the base of the sour soup pot.

    

16. 16 Heat oil in a pan, add onion and ginger and stir-fry until fragrant.

    

17. 17 Add chopped pickled peppers and bean paste.

    

18. 18 Stir fry until red oil comes out.

    

19. 19 Add the pickled pepper water and original juice and serve.

    

20. 20 Add 1/3 tablespoon of sugar for freshness.

    

21. 21 Cover and bring to a boil over high heat, then reduce the heat to medium and simmer for about 3 minutes to let the soup base become more fragrant.

    

22. 22 Strain the cooked sour soup into the hot pot and put the marinated fish fillets on a plate. Put the hotpot on the induction cooker and bring it to a boil, then you can slowly cook the fish fillets. The fish fillets are easy to cook and can be eaten while cooking, making them more tender and delicious.