Boiled fish with spicy ginger(zai jiang ma la shui zhu yu )

Boiled fish with spicy ginger

Introduction:

"[spicy boiled fish with ginger] the spicy flavor comes from Sichuan Hanyuan pepper, pepper and millet pepper. The red and bright oil comes from Pixian Douban sauce. The hot oil drips over the noodles. In an instant, the fragrance of ginger overflows. It's delicious and spicy. Rice is the best match. There are not many three bowls! The sliced fish is smooth and tender to the extreme. Take the tenderest part of the fish body with few bones. After the fish head, tail and bone are separated, start another pot and simmer slowly. A pot of cream soup is nutritious and nourishing. Two fish, two flavors. "

Production steps:

Step 1: wash a grass carp (remove the black inner membrane)

Step 2: cut the head and the tail, remove the head and the tail

Step 3: shave the fish from the big bone (with the help of the chef's knife)

Step 4: slice the fish body at an angle of 45 ° with a thickness of 0.2cm

Step 5: rinse the fish fillets quickly under living water until translucent, drain the water and put it into a bowl. Marinate with pepper and salt

Step 6: 2 / 3 egg white, a little dry starch, stir well and set aside

Step 7: prepare the side dishes and seasonings

Step 8: ginger, peeled, cut into 0.1cm thin slices

Step 9: cut 0.1cm thick silk with multifunctional knife

Step 10: soak the cut ginger in ice water

Step 11: blanch bean sprouts in boiling water for about 10-20 seconds

Step 12: drain the water and place it at the bottom of the bowl

Step 13: stir fry the dried spices (Zanthoxylum bungeanum, Zanthoxylum bungeanum and millet pepper) with proper amount of oil over low heat. Stir fry in Pixian bean paste until the red oil comes out. Pour cooking wine into the pot and boil with proper amount of water

Step 14: quickly put the marinated fillets one by one into the boiling soup until the last one is put into the pot and turn off the heat

Step 15: pour into a bowl with bean sprouts, and sprinkle with ginger and pepper powder

Step 16: heat the oil in a separate pan until it smokes. Sprinkle with shredded ginger and serve with coriander

Materials required:

Grass carp: one (2 kg)

Bean sprouts: 100g

Ginger: 50g

Coriander: moderate

Water: moderate

Chinese prickly ash: 4G

Pepper: 4G

Millet pepper: a handful (dry)

Pixian bean paste: 2 tbsp (about 30g)

Cooking wine: a little

Pepper: right amount

Salt: a little

Dry starch: a little

Egg white: a little

Pepper powder: right amount

Precautions: 1. Ginger, also known as fresh ginger, is milder than old ginger in pungent taste, slightly sweet and can be eaten directly. 2. Thickness of fish fillets can be cut as thin as possible within 0.5cm according to your own habits. 3. Ginger shreds are placed in ice water to keep the taste of ginger crisp. 4. The process of fish fillets into the soup must be rapid, and the fish is fresh and tender in a few seconds Pour in all the time 5. Pour hot oil for two purposes: ginger taste; seal the temperature of fish and soup, play a "heat preservation" effect

Production difficulty: simple

Process: firing

Production time: 20 minutes

Taste: slightly spicy

Chinese PinYin : Zai Jiang Ma La Shui Zhu Yu