Chinese Food
Boiled fish
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I like boiled fish. I used to eat it outside. But I'm very thirsty when I go home. It doesn't work if I keep drinking water. So I can only try to make it at home. There's no thirsty symptom after eating. And I can control the spicy degree at will. Children can also eat some.
Cooking ingredients
Cooking Steps
Step1:The fish has been sliced into slices. After washing at home, add salt, oyster sauce and oil (chicken essence can be added or not), mix well and marinate for 2 hour
Step2:Add some starch to the marinated fish and mix wel
Step3:Half chopped garlic, half flattened ginger slice
Step4:Half of the pepper and dried red pepper are broken, and the other half is kept for future use
Step5:Lettuce, bean sprouts and coriander are well treate
Step6:After blanching, scoop out and spread it on the bottom of the pot that will be filled with boiled fis
Step7:Hot pot. Add 23 times more oil than usual. Stir fry garlic and ginger slices
Step8:Add pepper and dried red pepper immediately and continue to stir fr
Step9:Add bean paste. Slowly boil the fragrance on a small fire. This kind of red oil is more fragrant
Step10:Add hot water. Proper salt. Douban sauce is very salty, so put less salt
Step11:When the water is boiled, quickly clip the fish pieces into the pot. First, take the bone, then the pure meat. After the meat changes color, cook for 2 minutes and then turn off the fire
Step12:Pour the meat and soup into the pot with vegetable
Step13:Sprinkle the ground chili powder on it. Pepper powder and garlic past
Step14:Drizzle with boiling oi
Step15:Order coriander on the yar
Step16:Finished produc
Cooking tips:1. One piece of meat should be put into the pot. If you pour the whole dish, the degree of cooked meat inside and outside will be different. Moreover, the meat will be lumpy. It's hard to eat. 2. There's more oil. Sichuan cuisine is rich in oil. Is there less oil or Sichuan cuisine? There are skills in making delicious dishes.
