CCTV7 Food Carousel's "Classic Boiled Fish" recipe

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  1.Put the oil into the pan and add the chicken Oil, butter, lard, red oil, when the oil is 20% hot, add secret spices (click to see the specific spice preparation), simmer over low heat, and drain out the spicy oil after clearing the pot.

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  2. After the bean sprouts are cut off, add cucumber and celery , green bamboo shoots, green garlic, stir-fry in the pot, add an appropriate amount of salt before taking it out of the pot, stir-fry briefly and put it in a basin for later use.

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  3. Debone the grass carp and cut into pieces the thickness of a one-yuan coin., add ice cubes and knead to make the taste more crispy and elastic, then add salt, Huadiao wine, vinegar, glutinous rice pepper, knead together with the fish fillets to add flavor, and wrap evenly.Add a small amount of starch and mix well to prevent water from coming out.

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  4. Pour 70% hot oil into the treated The fish meat is fully soaked and cooked.After the fish fillets change color, they are drenched with oil for a second time and heated evenly.At this time, the fish fillets are already in a six-mature state.

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  5.Soak the peppers, Sichuan peppercorns, and sesame seeds that have been soaked in water.Add the peppers to a 60% hot oil pan and fry until fragrant.Add vinegar on the side of the pan.Finally, pour the hot oil onto the fish fillets and sprinkle with chives.

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  6.It’s done!