Chinese Food
Boiled fish
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It's fresh, tender, hot, spicy and attractive. The slices of fish are delicious. As a representative of Sichuan cuisine, the long-standing spicy pie. Most of the boiled fish we eat in the restaurant are boiled with boiling hot oil. It's too greasy. You can try this method I recommend. It's not so greasy. It's also delicious.
Cooking ingredients
Cooking Steps
Step1:Marinate the fish fillet with cooking wine, egg white, starch and scallion for 20 to 30 minutes. Remove the leaves of lettuce, peel and cut into strips. Blanch with bean sprouts for later use.
Step2:In the hot oil pot, fry five peppers, peppers, star anise, cinnamon and fragrant leaves over low heat to give the fragrance. Remove the seasoning and leave the hot oil.
Step3:Add five prickly ash and five dried peppers to the oil pan. Stir fry with bean paste. Pour in the soup and chicken essence. Chicken essence can greatly improve the freshness of fish slices, making them spicy and delicious. Boil the broth and pour in the fish slices. Look at the white meat and fish out.
Step4:Spread the cooked lettuce and bean sprouts on the bottom of the bowl. Put the cooked fish slices on it. Pour in the fish soup.
Step5:Take another pot of oil and saute five peppers and five dried peppers. Heat and pour the peppers, peppers and oil on the fish.
Cooking tips:1. Choose grass carp with thick meat. The thinner the slices, the better. Don't make a big fire when you put in the fish fillet. Make a small fire. Put one piece into the pot. Pixian bean paste contains salt, so there is no need to add salt. The use of pepper and pepper can be adjusted according to personal preferences. 3. Jiale chicken essence has the function of freshness. It makes boiled fish spicy and delicious. The taste is rich and varied. If there is no high soup, it can also be replaced by clear water. There are skills in making delicious dishes.
