Double pepper fish fillet

Overview

Crispy and spicy double pepper fish fillet with a rich pickled pepper flavor

Tags

• hot dishes
• home cooking
• old man
• dinner with friends
• lunch
• bean sprouts
• chicken essence
• cooking wine
• coriander
• doubanjiang
• pickled ginger
• silver carp
• soaked sea pepper
• zanthoxylum bungeanum
• green onions
• pepper
• salt

Ingredients

Steps

1. 1 Silver carp, half head and half meat.

   

2. 2 Cut the fish into large pieces;

   

3. 3 Use cooking wine, salt and pepper to mix evenly;

   

4. 4 Beat an egg white and add cornstarch;

   

5. 5 Grip and close evenly;

   

6. 6 Heat 50% of the oil and deep-fry the fish fillets until they are set and remove. Heat 70% to 80% of the oil and deep-fry the fish fillets until the shells are hard and remove.

   

7. 7 Bean sprouts, cut off the roots;

   

8. 8 Wash and drain;

   

9. 9 Add less oil, stir-fry the bean sprouts and scoop them into a basin.

   

10. 10 Soak the ginger and sea pepper and cut into pieces.

    

11. 11 Heat the oil, fry the fish head until both sides are brown and remove;

    

12. 12 Soak the ginger, sea pepper and bean paste and stir-fry until fragrant, then pour in the fish head and fish fillets;

    

13. 13 Add water to cover the fish and cook over medium heat;

    

14. 14 When 1/4 of the soup is left, add chicken essence and pour into the soup basin;

    

15. 15 Sprinkle green onions;

    

16. 16 Heat the oil, fry the Sichuan peppercorns until fragrant, then pour it on the fish fillets and add the coriander segments.