Chinese Food
Crispy grass carp fillet
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In winter, I like to buy a jin or two of crispy grass-roots fish fillet to rinse. It's also delicious to dip it in any seasoning. At last, I don't let go of the bottom of the soup. Pour in a small pinch of rice. Simmer slowly on a small fire. Boil it into a smooth fish soup porridge. After eating the hot pot, everyone comes to a small bowl of porridge. Then I have a good time. There's no waste. In summer, Cantonese people don't like hot pot. Let's try my fried crispy grass carp fillet. It's still crispy, delicious and has no fishy smell. Choose the parts of the fish belly to cook. There are almost no fish bones. From five or six years old children to 80 years old people can eat at ease. -
Cooking ingredients
Cooking Steps
Step1:Prepare the hot fry sauce. Select the part of the fish belly to fry the fish fillet. Wash and cut into thin slices. Mix in salt, a little soy sauce, starch, pepper, shredded ginger and marinate for a whil
Step2:Wash and shred the peppers. Cut the pickled peppers in half (the color of the pickled peppers is good but not spicy. The pickled peppers have a little bit of hot and sour taste, and the deodorization effect is good
Step3:Pour oil in hot pot. Stir fry with pickled peppers for a whil
Step4:Pour in the marinated fish fillet. Stir fry for a while
Step5:Stir fry until the surface of the fillet is burnt yellow. Stir in the hot fry sauce and a little sugar for freshnes
Step6:Pour in shredded pepper. Stir wel
Step7:Finished product drawin
Step8:Finished product drawin
Cooking tips:Food Tips-1. Fish slices have been salted. It's a little salty with the hot fry of fresh dew and pickled peppers. There's no need to add salt when frying. 2. Stir fry the fish fillet to keep it on fire. Stir in the red pepper and shovel it. 3. If you don't know how to cut fish slices, you can directly call the fish stall and take it home for cooking. It's very convenient. There are skills in making delicious dishes.
