Spicy boiled fish(xiang la shui zhu yu )

Spicy boiled fish

Introduction:

Production steps:

Step 1: wash the cuttlefish and slice it

Step 2: fry the fish bone and head and tail in oil, pour in boiling water and make fish soup

Step 3: marinate the sliced fish with cooking wine, pepper, salt, chicken essence, egg white, ginger and salad oil

Step 4: remove the roots of bean sprouts, wash and slice lettuce

Step 5: blanch the bean sprouts and lettuce slices, and lay them on the bottom of the container to hold the fish

Step 6: start another pot, add a little more oil, put the spices and dry red pepper into the pot, boil the spice oil over low heat

Step 7: filter out the essential oil through a sieve

Step 8: leave some spice oil in the pot, put Pixian Douban and spicy sauce into the pot and stir fry over low heat

Step 9: pour the fish soup into the pot, add salt and chicken essence to taste

Step 10: when the pan is boiling, put the fish fillets into the pan and carefully spread them with chopsticks

Step 11: when the fillets change color, you can turn off the fire, take out the fish, and then cut the hot pepper into sections with deep fried spice oil

Step 12: heat the spice oil again and pour it on the fish. Garnish it with parsley or scallion

Materials required:

Mullet: 600g

Egg white: 1

Lettuce: Half Root

Soybean sprouts: 150g

Shallot: a little

Ginger: right amount

Coriander: 2

Dry red pepper: right amount

Spices: a little

Pixian Douban: 1 tbsp

Spicy sauce: 1 tbsp

Cooking wine: a little

Salt: a little

Chicken essence: a little

Note: 1, spices I put leaves, star anise, pepper, fennel, Shannai, Caogou 2, fish into the pot to be careful to scratch scattered, otherwise it will be broken

Production difficulty: ordinary

Process: boiling

Production time: one hour

Taste: spicy

Chinese PinYin : Xiang La Shui Zhu Yu