Chinese Food
Boiled live fish
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I used to eat boiled live fish outside. I was worried about hygiene. I tried to make it at home. I can mix the taste and spicy degree by myself. I think the taste of boiled live fish is particularly warm in cold weather or wet rainy days.
Cooking ingredients
Cooking Steps
Step1:Clean the fish and cut the fish fillet. Cut the fish head and bones. Wash and cut the vegetables.
Step2:Fish fillet into thin slice
Step3:Add salt, monosodium glutamate, pepper and cooking wine to fish fillet and mix well. Add egg white and cover with seasoning
Step4:Heat 50g oil in the wok to 80%. Stir fry some ginger slices and garlic. Fry fish bones and fish heads. Add a pot of boiling water. Boil the fish soup with Angelica and green onion salt.
Step5:Blanch the vegetables in batches and put them in the basin. Boil the fish twice. Roll the bean paste into the water for the last time. Add salt monosodium glutamate to taste good enough to pour into the basin. Sprinkle with scallion and white sesame.
Step6:Heat the remaining oil in a clean wok over medium low heat until it is 50% hot enough to stir in pickled peppers, prickly ash and garlic until it changes color.
Step7:Hurry up and pour it on the fish while it's hot.
Step8:Sprinkle with coriander. A pot of boiled live fish with full color and fragrance will be good. You can smell this attractive fragrance all the way.
Cooking tips:The spicy taste varies from person to person. The added vegetables are determined according to people's preferences. Mix the egg white with the seasoned fish meat. After the water is boiled, the fish fillet should be rolled in a big fire. Don't turn it quickly so as not to make the soup paste. There are skills in making delicious dishes.
