How much is the training of rattan pepper fish, and how long can you learn rattan pepper fish

Materials. Ingredients.

Fish a pound and a half. <>

Two green bamboo shoots. <>

Eggs for two. Accessories.

Pepper. Or.

Bean paste. One scoop.

Garlic. Four.

Green pepper. Two.

Light soy sauce. Amount.

Wine. Amount.

Spring onion. One.

Ginger. One.

Dried chili peppers. Or.

Cooking oil. Amount.

Preparation of spicy rattan pepper fish.

Marinate the fish with egg white, light soy sauce, cooking wine, salt, and chicken essence until it tastes good, about 10 minutes.

Peel the green shoots. <>

Cut the green bamboo shoots into thin slices, put them at the bottom of the bowl and set aside, cut the dried chili peppers and green onions into sections, and slice the ginger and garlic.

The skull of the total fish is used to make the soup, and the soup is best boiled in boiling water.

After the soup is boiled white, pour the fish into the pot and cook, scoop it into a bowl and wait for the stir-frying.

Stir-fry the material with cooking oil, put in Sichuan pepper, dried chili, green pepper, garlic, ginger, bean paste, and then add salt, and keep stir-frying the chicken essence until it is fragrant, and then pour it on the fish.

<> cooking skills. It's actually very simple, no tricks.

As for the cost, I suggest that you have time to come to the school to find out, and only after the school has a comprehensive understanding will you know the specific fee, as well as the specific learning content. If you want to study catering, I suggest that you choose a big school, and only in a big school can you learn solid skills, because a big school can have more practical operations.

Rattan pepper fish main ingredient.

Fillet bean sprouts.

Green peppercorns, red peppercorns.

Steps to prepare rattan pepper fish.

1.Slice the fish, and if you buy a whole fish, slice the meat with a horizontal knife and remove the bones. Marinate the fish fillets with starch, cooking wine, light soy sauce, Sichuan pepper powder and pepper for at least 10 minutes.

2.Prepare the base. Cut the ginger and garlic slices, cut the green onions into sections, soak the red pepper and cut into sections, prepare the red peppercorns, and the ingredients.

3.Rinse the bean sprouts, blanch them in boiling water, drain them and spread them on the bottom of the bowl.

4.Put the bottom oil in the pot, medium to high heat, after the oil is hot, put all the base ingredients, and add a spoonful of bean paste into it to fry the fragrance. Then add a bowl of water, pour in a little pickled pepper water, bring to a boil over high heat and turn to medium-low heat.

If there are fish bones, you can put them in and boil them for 15 minutes before removing them. If you don't have the bones, wait for the soup to cook for about 5 minutes, then remove the fillets from the pan and stir gently.

5.When the fish is white and cooked, remove the fish and spread it on top of the bean sprouts. Then pour the soup from the pot over the fish, but not too much to overshadow the fish. Then add some chopped green onions and minced garlic on top of the fish.

6.Pour oil into the pot again, put in green peppercorns, or add a little red peppercorns, but it should be mainly green peppercorns, slowly boil out the fragrance of peppercorns over low heat, and then you can turn off the heat, add oil to the peppercorns and pour them on the fish fillets, and then sprinkle some sesame seeds

Tip 1To make the fillet more tender, add some egg whites. 2.The fish fillet must not be boiled for a long time, and it will be scooped up when it changes color. 3.This dish of green peppercorns is the key, and it must be fried over low heat to bring out the aroma of green peppercorns.