Spicy boiled fish fillet(ma la shui zhu yu pian )

Spicy boiled fish fillet

Introduction:

"My son didn't eat fish since he was a child. He couldn't bear the fishy smell at all. It's hard for me. Fish is my big love. I eat it everyday. The last time my son ate pickled fish, it gave me a great surprise. Why don't I do something to make this boy fall in love with fish? At least I don't have to be afraid that he's not at home, so I can cook fish at ease... Taking advantage of my son's rest, I made a pot of spicy boiled fish made from Huang Feihong's spicy peanut. It's not spicy enough, son

Production steps:

Step 1: prepare fresh grass carp.

Step 2: prepare huangfeihong spicy peanuts.

Step 3: separate the egg white.

Step 4: slice the fish with a knife.

Step 5: add starch and salt.

Step 6: pour in the egg white. Mix well and marinate for 20 minutes.

Step 7: separate the spicy peanut into the spicy seasoning.

Step 8: wash ginger and cut into thin slices; beat garlic and set aside.

Step 9: wash and cut a thousand pieces of silk.

Step 10: heat the oil in the pan and saute the ginger and garlic.

Step 11: pour in 1 / 3 spicy seasoning and stir fry until fragrant.

Step 12: add Pixian bean paste and stir fry until red oil is obtained.

Step 13: add some cold water.

Step 14: add salt and bring to a boil.

Step 15: add a thousand pieces of silk

Step 16: bring to a boil and stir well.

Step 17: take up the cooked thousand pieces of silk and put them in the pot for later use.

Step 18: after boiling the soup in the wok again, add the grass fish slices one by one.

Step 19: bring to a boil over medium heat.

Step 20: pour the cooked grass carp slices into the pot with the soup.

Step 21: pour in the remaining 2 / 3 of the spicy sauce.

Step 22: Sprinkle with scallions and cooked white sesame.

Step 23: bring the cooking oil to a boil. Remove the heat from the pan.

Step 24: immediately pour on the spicy seasoning. Cooked spicy water boiled fish, with the pot with alcohol stove on the table, while heating use.

Materials required:

Fresh grass carp: 1560g

1000 sheets: 200g

Ginger: moderate

Garlic: right amount

Cooked white sesame: 10g

Egg: 1

Chives: right amount

Spicy seasoning: 150g

Pixian bean paste: 3 tsp

Cooking oil: 2 teaspoons

Salt: right amount

Starch: right amount

Note: 1, do spicy boiled fish, with bean sprouts bottoming is also great. 2. There are no spicy peanuts, but it's OK to choose Chinese prickly ash and dry red pepper. 3. I think it's better to marinate fish fillets without salt. The fish fillets pickled with soy sauce are much better in meat quality and taste, but the color is not so white and tender.

Production difficulty: ordinary

Process: boiling

Production time: half an hour

Taste: medium spicy

Chinese PinYin : Ma La Shui Zhu Yu Pian