Boiled whole fish

1. First, we prepare a carp, cut off the fins and scales, rinse them with clear water, then cut them along the back, remove the internal organs, gills and teeth, and rinse the blood of the carp for pickling.

2. First put the flower knife obliquely on the fish, and the blade should not be too deep to the fish bone. If it is too deep, it will boil easily. Cut ginger and shallots into long pieces and put them in a pot. Pour in the right amount of cooking wine and grab the onion and ginger juice.

3. Sprinkle salt on the inside and outside of the fish, smear onion ginger juice and cooking wine, spread evenly and marinate for 30 minutes to let the taste fully penetrate into the fish.

4. Next, we prepare juice, add 2g salt, 1g chicken essence, a little fresh sugar, 10g steamed fish and soy sauce, 5g balsamic vinegar and 5g oyster sauce to make it fresh, and then pour in a little cold boiled water to dilute and stir it evenly for later use.

Prepare a handful of wild peppers and a few pickled peppers, and then prepare a proper amount of onion leaves and cut them into chopped green onions for later use.

When all the materials are ready, we will start making them. Boil more water in the pot and turn off the heat after boiling. Put the pickled carp in and soak it for 8 minutes on low fire. Try to keep the water temperature at about 90 degrees, and don't cook it, so as not to boil the carp.

After 8 minutes, the carp is ripe, so you can gently prick it with chopsticks. The fish is tender and white. After picking out the onions and ginger, put the carp on the plate.

6. Pour the juice evenly, pour in Shenye mountain pepper and pickled pepper, sprinkle with chopped green onion, add a spoonful of vegetable oil to the pot, when the oil temperature rises to 60%, take out the pot when there is a lot of smoke on the oil surface, and pour the hot oil on the pepper ring and chopped green onion, which is delicious and delicious.

Technical points:

1. Carp must be marinated in advance, one for the bottom to taste and the other for the fishy smell.

2. Keep the fire low when stewing, and don't let the water boil, so as to ensure the integrity of the fish and the freshness of the meat.

When frying oil, the temperature should be slightly higher, otherwise the flavor of the dish will be insufficient.