When buying fish, let the boss kill the fish, slice it into fish fillets, take it home and clean it.
Ingredients photo
Ingredients photo
Put the cleaned fish in a large bowl, add some salt, 1g white pepper, 10g cooking wine, 1 egg white, 20g starch, grab it by hand and marinate for 10 minutes.
20g of green Sichuan peppercorn is mashed with Marble Mortar & Pestle, 30 g of garlic was crushed with Oye Stainless Steel Garlic Press, and then 3 green peppers, 2 millet spicy, 20 g of ginger were all washed and chopped with a knife. Wash the remaining 40g of green Sichuan peppercorn for use, and wash the remaining 3 green peppers and 2 millet spicy cut as a circle.
Put the right amount of oil in the Chinese wok, add the mashed green Sichuan peppercorn and saute.
Put the chopped millet spicy, green pepper, ginger, and minced garlic into the Chinese wok, then add 20g of green pepper and saute together.
Pour in 2000 ml of water and boil.
After the water is boiled, add a proper amount of salt and 10 g of Seasoned Soy Sauce and mix thoroughly. Then add the fish bones and fish head.
Fish the cooked fish head fish bones into a large bowl.
Add a proper amount of chicken essence and mix thoroughly, then add the fish fillet to boil.
Pour the cooked fish fillet with the soup and pour it over the fishbone and fish head.
Put the remaining 20g of green Sichuan peppercorn, millet spicy and green pepper rings on the fillet.
After washing the pot, re-cook the appropriate amount of oil, heat to 90% heat, and pour the hot oil onto the green peppercorn and pepper to stimulate the fragrance.
The delicious green Sichuan peppercorn fish is ok!