Cooking Steps

1. 

   Step1:List of raw materials. Onion, ginger, garlic, pickled wild pepper, pickled radish and diced, dried pepper and cut section, fresh pepper and chopped shallot. Secret base materia

2. 

   Step2:Wash the fish and cut into pieces. Drain the water. Pour in the cooking wine and mix well. Finally pour out the cooking wine in the basin. Grass carp, silver carp and silver carp can all be used. In this recipe, catfish and live fish are used Two point six Ji

3. 

   Step3:Put in 4 tablespoons salt and mix the fish with your hands until the slices are sticky. About a spoonful One point five G. it is recommended to chop fish head into small pieces or cook separately (fish head tofu soup).

4. 

   Step4:Add some black pepper. Remove the smell and improve the tast

5. 

   Step5:Add sesame oi

6. 

   Step6:Put in egg white and starch paste. The amount of starch is more than that of smooth meat and less than that of crisp meat. The purpose is to wrap the fish with starch. It will not be boiled and aged when cooking. Then the fish skin will feel a little crispy. Potato starch can be used if there is no sweet potato starch. It is better not to use corn starc

7. 

   Step7:Pour a lot of vegetable oil into the pot. When a lot of smoke comes out, put the fish in the shuttle pot (fried fish

8. 

   Step8:You can fry one piece at a time. Keep the fire on for 10 to 15 seconds, or you can fry all together. 3 to 4 minutes later. The purpose is not to fry. It's not to fry crispy. A little yellow can start the pot.

9. 

   Step9:Another pot. Pour in some vegetable oil. Add onion, ginger, garlic, dried pepper, fresh pepper, pickled wild pepper, pickled radish in turn. Stir fry for 1 minute. Pay attention to the heat. Among them, fresh pepper and pickled wild pepper can be replaced by dry pepper and pickled red pepper. I left these materials at home, so I used them. The color of pickled red pepper is better. The red one is yellow, but the taste is better. This recipe doesn't look very red after using wild peppers.

10. 

    Step10:Add in boiled water, add 100g of base material and chicken essence. The amount of boiled water can be more than fish pieces. Don't pour too much. Because there's kimchi in it. Salt doesn't need to be put. Taste it when you start. Add salt when it's light.

11. 

    Step11:Simmer the cooked fish slowly over medium and low heat. Shake the pan during the cooking. Don't paste it. About 7 or 8 minute

12. 

    Step12:Start the pot. Sprinkle the onion. The color despises not red and gorgeous. Still should not put wild peppe

13. 

    Step13:It's almost finished.

14. 

    Step14:Secret base. Temptation on the tip of the tongu