I. Materials used
Ingredients: grass carp1000g, bean sprouts and chrysanthemum.
Accessories: 2 tbsps of douban hot sauce, 3 tbsps of vegetable oil, 3 tbsps of salt, cooking wine 1 tbsp, 20g of raw flour, a little white pepper, sugar 10g, chopped pepper 1 tbsp, chicken powder 1 tbsp, a little ginger powder, a little onion, 2 cloves of garlic and a little onion.
Second, practice.
1. Wash grass carp, cut fillets along the bone direction, rinse blood with clear water, and control the water.
2. Fish fillets are marinated with starch, salt, white pepper and cooking wine. Mix the marinated fish fillets for later use.
3, bean sprouts washed, drowning or not. Wash the chrysanthemums for later use. If you add other vegetables, you can prepare them in advance.
4. Put a small amount of vegetable oil, minced garlic, chopped green onion and bean paste in the pot and stir fry.
5. Add chopped pepper, salt, sugar, chicken powder, onion, garlic, ginger powder, fermented grains, pepper powder, about1000g water or broth, and cook until boiling.
6. Add bean sprouts and chrysanthemum morifolium, cook for a while, remove and spread on the bottom of the sea bowl. Add marinated fish fillets and continue to cook for about 5 minutes.
7. Take out the fish fillet after it turns white and discolored, put it on bean sprouts and Artemisia selengensis, and sprinkle some chopped peppers, pepper granules and sesame seeds.
8. In another small pot, burn about 150g of hot vegetable oil, 80% of which is hot enough to smoke, and pour it on the freshly sprinkled pepper granules and slices. Be careful of splashing and scalding here.