delicious master

Chapter 261

Of course, Tang Xiaokang didn't waste any time while waiting for the belly-packed chicken, but started to pick out the next ingredients in the pot.

He still has a dish of fat sausage fish that he hasn't cooked yet. Now that he is free, he can just choose a suitable live fish.

Fat intestine soup Xiaokang cleaned up everything yesterday, except for the part that the old man used to make the nine-turn large intestine, there are still a lot of others left, which is definitely more than enough to make a fatty sausage fish.

For fish, I chose grass carp. Looking at the grass carp that couldn't help but jump out of the basin, Tang Xiaokang immediately put a smile on his face.

Since you are in such a hurry, it is your choice!
Without hesitation, he directly picked up the grass carp on the ground and washed it with water. Tang Xiaokang pressed it squarely on the cutting board and knocked it out twice with the back of his knife.

When many people beat the fish, they put the fish on its side to beat. The effect of beating like this is actually very poor. The head of the fish is in the center, and the gills and eyes are on the side. If you beat harder, there is no direct knock. Sap on the head works well.

Of course, if you still can’t learn it, there is a simpler and clearer method, which is to drop the fish directly on the ground, and increase the speed and gravity. This time, it is estimated that the fish can be beaten directly, but you need to consider whether your physics grades are good. good.

If the height is not high enough and the strength is too small, it would be very embarrassing if the fish jumped into the river after the fish was thrown to the ground.

After knocking the fish unconscious, Tang Xiaokang cleaned the fish scales. Tang Jia never used the blade to clean the fish scales, but the back of the knife. Clean up.

Clean it again, break open the fish belly, cut off both sides of the fish, and fillet it into fillets.

The fish bones were directly cut into sections and put aside.

When filleting fish, you need to pay the same attention as when cutting kidneys. The blade of the knife must be slanted enough. The greater the slope, the larger and thinner the fish fillets will be.

The fish needs to be cleaned with salt. Sprinkle salt on the fish fillets and fish bones, add water, and wash them repeatedly with your hands. Soon the blood will be slowly squeezed out, and the fine black film on the fish fillets It was also cleaned.

Drain the water, sprinkle salt again, and mix the fish fillets and fish bones evenly.

Crack in two eggs, put them into the fish fillets and fish bones respectively, mix evenly, sprinkle in an appropriate amount of dry starch, and mix again.

Originally, the most authentic fat sausage fish needs to be boiled slowly with red oil base, but it is getting late now. If you start cooking now, you will definitely not be able to catch up with the New Year’s Eve dinner, so Tang Xiaokang directly replaces it with the hot pot base.

Chop and chop the ginger, cut a proper amount of millet pepper, and then cut a whole piece of butter hot pot base into small pieces.

Minced garlic, minced green onion, shiitake mushrooms, and two fresh lettuce hobs, cut them quickly, and spread them as the bottom of the dish... Fat sausage fish is a boiled series. In fact, mung bean sprouts are the most suitable for the base. How can Tang Xiaokang treat mung bean sprouts? It is too indifferent, especially the boiled dishes.

No matter whether it was boiled fish, boiled beef, or boiled sausage, I didn't see many other dishes, but when they were fished out, they were full of mung bean sprouts, which created a serious psychological shadow in Tang Xiaokang's heart.

Mung bean sprouts are simply too terrifying.

Heat the pot on high heat, put in clean water, put the fat intestines into the pot and blanch the water, take out a small jar of daughter red, five-year daughter red, there are more than 60 small jars in total, this dad has a lot of stock, he don't feel bad.

Pour all the rice wine in a small jar to get rid of the peculiar smell of the large intestine.

After the water boils, remove the white floating powder layer by layer.

After all the floating powder was almost cleaned up, Tang Xiaokang used a colander to fish out the cooked sausage from the pot.

Because the fat sausage is scratched with baking soda, it is very soft and tender, and you can poke a hole with your hands. It will taste great and chewy, but it will not be chewy no matter what.

Cut the cooked sausage into small pieces and put it on a slice.

Heat and dry the cleaned fish again, and Tang Xiaokang is about to start cooking the fish.

Pour it into a wide oil hot pot, this is to stir fry the fragrance, so the oil must not be put less, otherwise the spices will be burnt, and it is not easy to fry the fragrance.

Pour in the chopped millet pepper, minced ginger, minced garlic...

Stir-fry over high heat, control the oil temperature, and release the aroma completely, then add red oil bean paste and stir-fry red oil.

After everything is done, start to pour the hot pot base ingredients just cut into the pot and stir fry. As the butter melts, the strong spicy smell will come continuously, coupled with the aroma of the stir fry just now , Just the smell now makes people drool non-stop.

The bright red color stimulates people's research, Xiao Yuanyuan and the other two little cousins ​​have long stood by, looking at the red oil in the pot, drooling over and over.

The base ingredients are fried until fragrant. The first thing to eat is the marinated fish bones. Put them into the pot and tumble a few times. The aroma of the fish bones is also stir-fried over high heat.

At this time, water was added, and the bright red color made the whole pot look very gorgeous.

Pour in the prepared side dishes as a base, roll it twice, add salt to taste, pour in a little chicken juice and sugar for body freshness.

After stir-frying all the seasonings, Tang Xiaokang took out the huge colander just now, scooped out all the side dishes in the pot, and put them into a basin for making the bottom.

After taking out the side dishes, put the sausage into the pot and tumble it twice again. At this time, put the marinated fish fillets into the pot one by one.

The fish fillets are sliced ​​very thin, and they are cooked when they are over water, so they must not be put in too early, otherwise they will be cooked directly.

After putting the fish fillets into the pot, turn the ingredients in the pot more gently, and constantly shake the iron pot in your hand to prevent the fresh fish fillets from sticking to the bottom, and also to heat them evenly.

Take out the cooked fatty sausage and fish fillets, spread them on top of the side dishes just now, turn on the high heat and boil the soup, and pour it into the pot.

Inside the bright red color, fatty sausages and fish fillets are looming, and the spicy smell is constantly wafting, making it impossible to divert people's eyes.

It is already fragrant enough, but as a boiled dish, it still lacks the last step of soul at this moment.

Wash the pan, dry it, pour oil.

Stir-fry at [-]% oil temperature, add green peppercorns, minced ginger and garlic, and fry the aroma continuously, then pour in the remaining millet pepper, and fry the aroma together.

The fried spicy oil is directly sprinkled on the fat sausage fish just now, and the forehead is evenly changed.

The moment the high-temperature spicy oil touched the fat sausage fish, there was a sizzling sound, and the rich fragrance burst out even more in this one, constantly exploding and rolling, and the powerful fragrance made the two uncles behind come over involuntarily.

Sprinkle with chopped green onion, a pot of bright red color, spicy and tempting fat sausage fish is ready.

(End of this chapter)