[ raw material ]: fresh crucian carp 1500 grams,100 grams,100 grams celery cauliflower mushroom,1, potato 1,1 tomato, onion1/4 half.
[ ]:
A.: garlic sauce10 grams,10 grams of ginger, green Chinese onion10grams,1 tbsp oyster sauce, soy sauce1 tablespoons of steamed fish,1 tablespoon soy sauce, white pepper,1/2tsp,
Hot spicy sauce1 tbsp garlic, chili powder, white wine1spoon1 tbsp.
B. frying vegetables: garlic5valve head material,1 pieces of ginger, fresh red chili pepper1,10 ~15, sugar 1 teaspoon, watercress, spicy bean sauce 2 tbsp
Soy sauce 1 soupspoon, homemade fruit pepper1 tbsp.
C. fish baked material: garlic root, parsley root12.
Process for the preparation of [ ]:
A. fish processing:
1 fresh crucian carp to scales, gills, viscera, go to get rid of impurity cleaning, dry with paper towels surface moisture.
In 2the left hand holding the head, the right hand holds a knife, with a knife in the deep posterior anterior fin fish knife, to bone position.
3hands gently opened the slit, will see a white similar to the head spot ( as shown), this is the fish line.
In 4the left thumb and forefinger gently pinch point, right hand with a knife blade knife, gently pat fish, the left hand slowly gently of Anabaena line pull.
5fish in the fish line both sides of the other side, also repeated in 2,3,4steps, the line to remove the fishy.
6remove fishy line, the left hand holds the fish body, the right hand holds a knife, inclined by about 45~ 60degree angle, on the fish distribution planning several oblique knife.
[ ] the wisdom and experience:
1fish, with a knife to cut the fish body surface of the black film gently scrape. This is the first step to the fish smell.
2 fish after cleaning, the fish surface water to dry, to prevent the rear operating fish because there was water skid, avoid injury.
3from Anabaena line not forced to pull, that would put the wires. But pat fish, fish line is easily beat out.
4note to the sides of the fish line are disposed of, method for operating the same. Take the fish line, this is to go to the fish fishy in second steps
5 knife in fish body plan oblique knife, attention should be paid to the knife angle, tilt a little easier operation, but also we should pay attention not to hurt you.
B. fish salting:
The 1part A processing good fish, into a large basin.
The 2part of the seasoning sauce with garlic, ginger10 grams10 grams,10 grams of onion section,1 tbsp oyster sauce, soy sauce1 tablespoons of steamed fish,1 tablespoon soy sauce, white pepper,1/2TSP garlic spicy sauce1 soupspoon, chili powder, liquor 11 tbsp spoons in a bowl, mixing into a sauce.
3the sauce evenly in the fish body two sides, covered with plastic wrap, placed in the refrigerator overnight tasty pickled.
[ ] the wisdom and experience:
1may, first of all the sauce and mix thoroughly, the applicator body, so tasty more uniform.
2fish is best to use white + white pepper, the deodorization effect is better. Wine + white pepper salted fish, this is to go to the fish rank third
Step
C. vegetable processing:
1celery removed old stems into oblique section.
2cauliflower wash, broken into small cauliflower.
3mushroom and dice.
4potato abluent flay, cut into small dices.
5tomato and diced.
6diced onion.
[ ] making process:
A. vegetable frying:
The 1oil drain pan, add pepper, garlic, ginger saute.
2 fresh red pepper cut short, pan fry.
3seasonings in frying vegetables: garlic5valve head material,1 pieces of ginger, fresh red chili pepper1,10～ 15 grains, bean sauce 2 tbsp,
