Plum fish recipe in Northeast China

Ingredients:

Cathedral carp, soybean sprouts, parsley, onions, ginger, garlic, Sichuan peppercorns, and dried chili peppers.

Method:

1. In the bowl are chopped onions, ginger and garlic

2. Soybean sprouts and parsley, a little green garlic is best

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3. Clean a 2.3-pound grass carp and start filleting it. The first step is as follows

4. The second step: start to fillet the fish, slice off the remaining meat on the fish, and finally leave a skeleton. The third step: cut the fish bones into segments. Add starch, cooking wine, and a little salt to the fish fillets to marinate (you can have more starch, and the fish will be more tender) [Gourmet China]

5. The preparations are completed and the cooking is officially started. Add the appropriate amount of oil (than stir-frying) A vegetable dish has about 30% more oil). After heating, add Sichuan peppercorns, Pixian bean paste, minced onion, ginger and garlic (as seen in Picture 1). Stir-fry until fragrant. Add soybean sprouts and parsley. When cooked, add broth and add Mix cooking wine, soy sauce, a little sugar, and an appropriate amount of salt. Bring to a boil and cook briefly for 2-3 minutes. Pick up the soybean sprouts and celery and put them on the bottom of a basin that will be used to hold the fish.

6. Put the fish head Pour the fish bones and fish bones into the pot, bring to a boil over high heat, and simmer the soup over low heat for 10-15 minutes

7. When the soup is almost boiled, add another pot of water to the boil. For marinated fish fillets, be careful to use chopsticks to gently melt the fish fillets after they are put into the pot.

8. When the fish fillets are cooked until they are about to open (you can see at this time that more fish are beginning to be added) Starch is not terrible, don’t worry about it mixing with the soup, the process of clearing water will boil the excess starch), use a slotted spoon to carefully scoop out the fish fillets (when you start to fillet the fish fillets, don’t be too thin, so as not to break easily, haha , suitable for friends who are not very good at knife skills). After the fish bones are almost boiled, use a slotted spoon to take out the fish heads and bones and put them into a basin. Bring the fish soup to a boil, add the fish fillets, and cut them gently

< p>9. After boiling the fish fillets for 1-2 minutes, turn off the heat, pour everything into a basin, and put the Sichuan peppercorns and dried chili peppers as shown in Figure 1 on the surface (2.3 kilograms of fish, 1 tael of dried chili peppers, half of the Sichuan peppercorns 2), ready to eat.