Hot and spicy boiled fish(ma la shui zhu yu hong hong huo huo nian nian you yu )

Hot and spicy boiled fish

Introduction:

"Fish is an auspicious and food material, which means that there will be more than one year, so we will have it on the table during the Spring Festival. It's very hot. It's very hot. It's very exciting

Production steps:

Step 1: clean the grass carp, take off the fish and cut it into thin slices.

Step 2: put the fish fillets into a large bowl, add some chopped green onion and ginger, mix 1 tbsp cooking wine, mix well with chopsticks, and marinate for a while. (don't use your hands to grasp the fish fillets, and don't use chopsticks to stir them all the time. It's easy to break the fish. Use chopsticks to stir them up and down gently.)

Step 3: marinate the fish fillets, remove the onion and ginger, add half an egg white and 1 / 3 tbsp corn starch. (don't use too much powder, just pour the benefits)

Step 4: mix well again.

Step 5: when marinating the fish, prepare the ingredients, cut the ginger, cut the dried red pepper into sections, and cut the garlic into powder.

Step 6: blanch the bean sprouts until they are broken, and put them into a big bowl with the cut cucumber.

Step 7: heat the pan, add a little cooking oil, add ginger slices and stir until fragrant. (this step can also be fried with sesame oil, I omitted)

Step 8: add three teaspoons of Pixian bean paste, add a little sugar and stir fry together.

Step 9: until the red oil is fried. (stir fry the bean paste with a little sugar, which can effectively remove the astringency in the bean paste)

Step 10: add proper amount of water and bring to a boil. (the amount of water is based on the fish fillets to be cooked. Add it as appropriate. If you want to add salt, you can add it in this step. I think the saltiness is enough, so I didn't add it.)

Step 11: use the colander to remove the seasoning residue from the pot. (I like fish soup with water. It's fresh and refreshing. If you don't mind, it can be omitted here.)

Step 12: when the water is boiling, add fish fillets, peel the fish fillets gently with chopsticks, cook until it changes color, turn off the heat and add a little chicken powder. (my fillets are very thin, so I can change color as soon as I cook them, so as not to affect the taste and taste.)

Step 13: pour the cooked fish fillets into the bowl with the side dishes in front, and sprinkle the chopped garlic.

Step 14: add a little oil into another pot, add Chinese prickly ash, star anise, cinnamon and dry red pepper, boil them over low heat, remove the ingredients first, and then boil the oil until it smokes.

Step 15: pour over the fillets while hot.

Step 16: Sprinkle with Scallion (coriander is better if there is coriander, I didn't buy it)

Materials required:

Grass carp: half

Cucumber: one

Bean sprouts: 100g

Ginger: moderate

Chives: right amount

Garlic: right amount

Zanthoxylum bungeanum: right amount

Dry red pepper: appropriate amount

Star anise: 2

Cinnamon: a small piece

Pixian bean paste: 3 tablespoons

Egg white: half

Starch: 1 / 3 tbsp

Cooking wine: 1 / 2 teaspoon

Sugar: a little

Chicken powder: a little

Note: the heart of the poem phrase: 1: grass carp in the cleaning, be sure to clean the belly clean. 2: Slice the fish as thick and thin as possible, so that they can be cooked together. 3: Step 7 can also fry chili oil to cook fish like step 14, and the taste will be more fragrant. 4: When the soup in the pot is boiling, add the fish fillets. 5: Cook fish fillets until discolored and just cooked, do not cook for a long time, so as not to affect the taste and taste. 6: The degree of spicy and spicy can be adjusted according to your own acceptance. You can taste the taste of the soup before putting the fillets into the pot. 7: If you cook too many fish fillets at a time, you must have a big enough pot and enough firepower, otherwise a little soup and a lot of fish fillets can't be boiled for half a day, so the fish fillets are not delicious.

Production difficulty: Advanced

Process: boiling

Production time: 20 minutes

Taste: slightly spicy

Chinese PinYin : Ma La Shui Zhu Yu Hong Hong Huo Huo Nian Nian You Yu