Sliced Fish in Hot Chili Oil
Appropriate amount of salt
Moderate amount of ginger
Proper amount of dry pepper
Moderate amount of blended oil
Proper amount of white sesame
Proper amount of Pixian bean paste
Step 1Remove the fibrous roots of bean sprouts, wash and control the water.
Step 2Carp skin, viscera, gills, fish head cut off.
Step 3Stick a knife to the back of the fish and slice the fish on one side.
Step 4It's a good look.
Step 5Turn the fish over and slice off the other side.
Step 6Put the skin of the fish under the slice downward, gently press the fish with one hand, and slice the bone and belly of the fish with a knife with the other hand.
Step 7It looks good.
Step 8Place the skin down on the cutting board, press the fish with your left hand, and make 2 mm thick fillets with your right hand.
Step 9Add starch to fish fillets
Step 10Marinate for 20-30 minutes.
Step 11Chop the fish bone and head
Step 12Put a little oil in the pot, add the bean sprouts, stir fry until the bean sprouts break.
Step 13Put the bean sprouts into the prepared container.
Step 14Start the pot again, add Pixian bean paste and ginger slices, stir fry the red oil over low heat. 3. (Fig. 4-6) add fish head and bone, stir well, add half pot of water, bring to a boil over high heat, turn to low heat and simmer for 15 minutes.
Step 15Add fish head and bone, stir fry well.
Step 16Add more than half a pot of water, bring to a boil over high heat and simmer over low heat for 15 minutes.
Step 17Take out the fish bone and put it in the container with bean sprouts.
Step 18Turn the heat to medium heat, put the fish fillets into the pot with chopsticks and keep medium heat.
Step 19Medium heat until fish fillet is cooked.
Step 20After the fish and soup into the container, and then sprinkle the white sesame on the fish.
Step 21Start the pot again, pour oil into the pot, add more oil, put in dried pepper and pepper, boil it over low heat to make a fragrance.
Step 22Drizzle dried chili peppers with hot oil on fish fillets.