A complete book on how to freeze fish pieces.

Ingredients: frozen grass carp 1.5 kg, four peppers, green garlic 1 each, ginger 1.5 g, garlic 1.0 g, wild pepper 5 g, and shallot 1 each.

Seasoning: salt, rice wine10g, soy sauce10g, balsamic vinegar 8g, sugar 6g, pepper 3g, oil pepper 5g, rapeseed oil10g, lard10g.

operating procedure

1. Frozen grass carp should be thawed in advance, preferably naturally, and should not be soaked in water to prevent excessive loss of umami flavor. After thawing, wash and chop, add salt, half rice wine, onion and ginger, stir well and marinate.

Frozen grass carp is naturally thawed.

Cut into pieces after thawing

Pickled grass carp

2. Marinate the fish for 65,438+05 minutes, then take out the marinade, wash the pot and burn it thoroughly, then add rapeseed oil to the fire until it turns blue, turn off the fire and remove its green taste, then add lard to boil it, sprinkle a thin layer of salt on the bottom of the pot to prevent the fish from breaking skin and scattering, and fry on both sides until it is solidified and slightly yellow, and then take it out for later use. People in China have always attached importance to cooking fish, which not only has a good fishy smell removal effect, but also makes the cooked fish complete.

When the oil is hot, sprinkle a thin layer of salt on it.

Fried fish pieces

Fry on both sides until qualitative and slightly yellow.

3. Cut the Hangzhou pepper, dice the garlic seeds, cut the wild pepper, and obliquely cut the green garlic.

Heat the remaining oil of fried fish in the pot, saute ginger, garlic and wild pepper, and then pour in rice wine and soy sauce.

Saute ginger, garlic and wild pepper.

Rice wine, soy sauce and fragrant soy sauce.

5. Add the fish and pour in boiling water. After the fish has just boiled, add the remaining seasonings and simmer over medium heat. When the soup is half closed, add the bell pepper. The addition of sweet pepper effectively enhances the umami and spicy taste of fish. Adjust the fire to collect juice, thicken, sprinkle with green garlic, and serve.

Juice collection

Add green pepper to taste and collect the juice over high heat.