Material: Grass carp1
Ingredients: Salt, MSG, Chicken flavored powder, Plant oil, Corn starch-water mixture, Pickled Chinese cabbage, Pickled red and rod chilli2, Minced spring onion, Minced garlic, Pork lard/fat, White vinegar.
1. Process the fish, separate the bones and meat, cut the meat into thin slices and chop bones into smaller pieces. Clean and put them into a bowl.
2. Add 1 teaspoon of salt, 1 tablespoon of corn starch-water mixture into the meat, mix them totally for stand-by application.
3. Heat the wok, put 1/2 wok spoon of pork lard in, after lard become liquid, then put 2 tablespoons of pickled Chinese cabbage and 1tablespoon of pickled rod chilli in. Put fish’s bones in. Stir-fry them about 2 minutes , then put water in3. Put 1/2 teaspoon of salt, 1 teaspoon of MSG and chicken flavored powder, 1/2 tablespoon of white vinegar and all the juice of pickled rod chilli in.
4. Turn up the fire, take all the ingredients out when the fish’s bones are done. Put all the fish slices in4, Put all the ingredients out into a big bowl.
5. Scatter some picked red and rod chilli, minced garlic and mined spring onion on the center of the bowl. Heat the wok and pour 1 wok spoon of plant oil in until it has some smog around the wok, turn off the fire, pour the hot oil on the top of the bowl.Then it is ready to serve up.
Tips:
1. You can also use other types of fish which is less bones, for example catfish.
2. Pickled rod chilli(野山椒) is a kind of chill, which is really spicy and always pickled for the use in cold dishes or some fishy meat, like fish or bullfrog. It is very appetizing.
3. The amount of the water should depend on the size of your bowl and your fish.
4. About 1 minutes, the fish slices become milky white color, you need to take it out quickly to make sure the tenderness of the fish.