Main Ingredients:
Grass Carp: 1.
Seasonings:
Salt: Appropriate amount; Er Guo Tou Liquor: Appropriate amount; Ginger Shreds: Appropriate amount; Small Chili Peppers: Appropriate amount; Garlic Paste: Appropriate amount; Ginger Powder: Appropriate amount; Doubanjiang (Broad Bean Paste): Appropriate amount; White Pepper Powder: Appropriate amount; Granulated Sugar: Appropriate amount; Dark Soy Sauce: Appropriate amount; Chicken Essence: Appropriate amount; Scallion: Appropriate amount.
Taste: Slightly Spicy; Cooking Method: Braising; Time: Ten Minutes; Difficulty: Easy.
Detailed Steps for Braised Pine Nut Fish
Stun the grass carp with a knife, scrape off the scales with the back of the knife, remove the gills, cut open the belly, and remove the internal organs, being careful not to break the gall bladder. Cut off the fish fins from the back, cut off the fish head, slice the fish meat without breaking it, turn the fish over, and slice the fish meat again without breaking it. Cut the fish bones into pieces, scrape off the black film, and remove the large fish bones. Cut off the fish tail and shape it with a knife.
Cut the fish meat diagonally at a 45-degree angle, making a cross-shaped cut to the tail. Turn the fish over and make another cross-shaped cut at a 90-degree angle to the previous one. Cut the fish meat diagonally at a 45-degree angle again. Remove the fish meat from the fish.
Dry the fish meat with a towel, sprinkle with an appropriate amount of salt, and marinate for 15 minutes. Break off the fish chin, remove the fish teeth, wash them, sprinkle with an appropriate amount of salt, and marinate for 15 minutes.
Heat the oil in a pan, sprinkle an appropriate amount of salt on the bottom of the pan, add the fish bones and fish spines, fry them for a while, then pour an appropriate amount of Er Guo Tou liquor, simmer for 5 seconds, stir-fry the fish bones and fish spines thoroughly, add ginger shreds and stir-fry evenly. Add an appropriate amount of water, cook over high heat until the soup is thick and white, pour out the fish residue, and reserve the fish soup.
Evenly coat the fish skin and fish meat with cornstarch, including the fish seam. Shake off the excess cornstarch and set aside. Coat the fish head and fish chin with cornstarch as well. Heat the oil to high temperature, hold the fish meat by the head and tail, and place it in the oil pan with the skin facing up. When the fish meat is set, turn it over and add the fish head and fish chin. Fry the fish meat until it is crispy, then remove the fish and fry it again until it is golden brown. Arrange the fish on a plate.
Leave some oil in the pan, add small chili pepper rings, garlic paste, ginger powder, and Doubanjiang, stir-fry over low heat until fragrant, pour in the fish soup, add an appropriate amount of salt, white pepper powder, granulated sugar, and dark soy sauce, and add an appropriate amount of chicken essence and cornstarch water. Adjust the consistency of the sauce to the desired thickness, pour it over the fish, sprinkle with scallions, and serve.
Finished Dish
