The chef teaches you: the home-cooked method of "roasted tarpon with shallots" is spicy and tender, and the green onion is fragrant

Cooking Instructions

1. First of all, we prepare 1 freshly slaughtered tarpon
   and chop the fish into two sides
   with a knife from the tail, and then remove the bone
   in the middle of the tarpon in the same way, and chop half of the head into two pieces

   

2. The fish bones can be chopped a few times, and the remaining fish meat can be
   cut directly into four slices
   , and the purpose of cutting the fish meat into large pieces is to make it not easy to cook,
   and the next step is to start washing the fish

   

3. Add an appropriate amount of edible salt (about 10 grams) to the basin, gently mix it with your hands,
   
   and then add an appropriate amount of water to clean
   it, the purpose of this step is to reduce the fishy smell
   of the fish, and after cleaning, remove and drain the water
   , and start to prepare the accessories in the next step

   

4. First of all, add 50 grams of millet spicy
   to the blender, add 60 grams of red pickled peppers
   , and then stir the peppers for later use
   , or you can chop them directly with a kitchen knife

   

5. Prepare 1 small piece of ginger, pat it and chop it for later use
   , prepare 1 small handful of sauerkraut, chop it for later use
   , prepare 150 grams of garlic, cut it into granules and set aside

   

6. Prepare 150 grams of ginger, cut into slices for later use
   , prepare 200 grams of shallots, cut into small pieces for later use
   , of which you need to separate the shallots and green onion leaves,
   and finally prepare 1 shiitake mushroom, cut into small pieces for later use

   

7. After the fish is drained, add an appropriate amount of edible salt again to marinate (about 3 grams),
   then add an appropriate amount of sweet potato starch and mix well, and the sweet
   potato starch can not be added too much
   , only a thin layer is needed to
   start making it in the next step

   

8. First of all, we heat
   the pot, add wide oil
   after the pot is hot, then turn on medium heat, raise the oil temperature to 5 to 5
   hot oil temperature, 5 to hot, and then start to turn to low heat

   

9. Then put in the fish head, fish bones and
   fish carp in turn, and then slide the oil for about
   10 seconds after putting it in the pot, the purpose of this step is to gelatinize the starch and form a water-locking film

   

10. After 10 seconds, remove and set aside
    , then pour out the wide oil
    , and start preparing the soup next

    

11. Add an appropriate amount of lard (about 50 grams) to the pot,
    add an appropriate amount of cooked rapeseed oil (about 50 grams) after the lard is burned,
    and the oil temperature is 5 hot, then add garlic and fry until fragrant

    

12. Add the chopped shallots and fry them together, and fry the chives
    and garlic together until fragrant, then remove them and set aside

    

13. Then add 1 handful of green peppercorns and 1 handful
    of red peppercorns, and students who can't eat numbness can also add peppercorns without adding
    peppercorns to fry until fragrant, and then add broken millet spicy and pickled peppers

    

14. After stir-frying a few times, add a little bean paste (about 4 grams), stir-fry the bean paste until fragrant,
    then add the prepared sauerkraut and minced
    ginger, then turn to low heat and stir-fry for 2 minutes, and stir-fry the sauerkraut until fragrant

    

15. After the sauerkraut is stir-fried, add an appropriate amount of water, turn on high heat, bring
    to a boil, and then turn to low heat

    

16. Then add the pre-cut shiitake mushrooms
    and start seasoning

    

17. Add an appropriate amount of salt (about 12 grams) to the pot,
    add a little pepper,
    add 2 grams of vinegar
    , and add an appropriate amount of light soy sauce (about 10 grams)

    

18. Then put the tarpon in the pan
    with the oil, add the garlic and shallots
    that have been fried until fragrant, and finally turn to low heat and cook for 6 minutes
    

    

19. After 6 minutes, add the chopped ginger in the pot
    , add an appropriate amount of monosodium glutamate and chicken essence
    after the ginger is broken, and students who don't like monosodium glutamate can also ignore this step

    

20. Then remove the fish pieces and place them in a bowl

    

21. Bring the fish broth to a
    boil again, add the chopped green onion leaves, cook until raw,
    and pour the broth over the fish

    

22. Finally, add an appropriate amount of hot rapeseed oil and pour it in a basin to serve

    

23. A spicy and fragrant scallion roasted tarpon is made

    

24. Let's start the technical summary
    first, tarpon can be chopped into large pieces, increase the firing time
    to absorb the flavor

    

25. Second, the shallots and garlic need to be fried in advance and then put into the pot when
    the fish is cooked, so that the fragrance can be more layered

    

26. Third, when cooking the fish, you can't make a big fire, otherwise it will be easy to rinse It can be poured hot oil when the dish
    is finally served