Today, I will introduce the two protagonists to all of you, and let them work together to bring you a different delicacy. Although these two ingredients are usually common, when combined, the aroma of pork belly and the freshness of grass carp complement each other, bursting into an unparalleled delicacy.
【Yakiniku Meat with Grass Carp】
Ingredients to be prepared: grass carp, pork belly, old tofu, ginger, green onion, garlic, green onion, Sichuan peppercorn powder, pepper, edible salt, cooking wine, coriander, millet pepper, bean paste, soybean paste, aged vinegar, chicken essence, oyster sauce, light soy sauce, Sichuan peppercorn powder
The specific steps are as follows:
1. Wash the grass carp, the purchased fish can be handled by the boss who sells the fish in advance, and only need to clean it simply after returning. If you want the fish not to be fishy, you can remove the fishy line, cut a knife 1 cm behind the head and tail, and then pat the body of the fish with the help of the knife, you can easily pull out the white fishy line. Turn the fish over again and pull out the other side of the fishy line in the same way.
2. Cut off the head and tail with a knife, then use scissors to cut off all the fins, then cut the body of the fish into two to three centimeters long segments, and then divide each fish into two pieces and put them in a large bowl and wait for marinating.
3. To marinate the fish, first add the sliced ginger and the knotted green onion to the bowl where the fish is placed, then add an appropriate amount of Sichuan peppercorn powder and pepper, then add a small amount of edible salt and cooking wine, and finally use your hands to fully grasp and mix the fish and seasonings evenly, and set aside to marinate for about 20 minutes.
4. Wash and slice the pork belly, put it on a plate and set aside, prepare another piece of old tofu, and cut it into thick slices of squares.
5. Prepare the ingredients, cut a shallot into small pieces, slice the ginger and garlic, cut the coriander into small pieces after washing, like to eat spicy, you can also cut a few millet peppers.
6. Seasoning sauce, take an empty bowl, first add a spoonful of bean paste and a spoonful of soy bean paste, then add a spoonful of aged vinegar, a spoonful of chicken essence, a spoonful of salt, a spoonful of oyster sauce, a spoonful of light soy sauce, then add a small amount of peppercorn powder, and finally add a small amount of water, stir well with a spoon.
7. Heat the oil, first put the cut meat slices in and stir-fry the meat aroma, and when both sides of the meat slices are fried golden brown, you can put the meat slices out and put them on a plate for later.
8. Fry the tofu in the lard stir-fried in the pan, fry it for about two minutes, and wait for the golden crisp color on both sides to appear.
9. Do not pour the oil in the pan, turn to medium heat, and then use it to fry the fish until the skin is tight and yellow. After the fish is fried, fry the head and tail.
10. Put in the prepared ginger and garlic slices and chili rings on the remaining oil in the pot and fragrant, then put the fish head and tail into the pot, then pour an appropriate amount of boiling water, then pour the meat slices and tofu into the pot, turn the heat to high, and bring the soup in the pot to a boil. When the soup is boiling, pour in the seasoned sauce and add the fried fish. Finally, add the green onion to it, wait for the soup in the pot to boil again, cover and simmer for ten minutes, sprinkle with coriander and you can get out of the pot.
【Love Tips】
1. When washing fish, remember to clean the black film inside, otherwise the cooked fish will smell fishy.
2. Pork belly can choose to buy a little fat, the fat in the fat can make up for the lack of fish fat, and the oil fried from the fat can make the fish fresh and flavorful.
3. If you are afraid that the fish will be easy to break after frying, you can pass the dry starch before the pan, so that the fish can be shaped.
When it’s cold, eating such a dish warms your heart and stomach. The tofu with enough soup is the deliciousness of the fish, the aroma of the meat, and the fresh aroma after eating.
