Spicy and delicious boiled fish fillets(ma la xian xiang de shui zhu yu pian )

Spicy and delicious boiled fish fillets

Introduction:

Production steps:

Step 1: 1. Clean up the grass carp

Step 2: 2. Cut the cleaned grass carp across the gill and tail and draw out the fishing line. Then cut the bone from the fish's tail

Step 3: 3. Then slice half of the fish completely along the belly of the fish. (same on the other side).

Step 4: 4. Put the skin of the fish face down on the chopping board, hold the fish with your hand, and cut the fish piece by piece with the oblique knife

Step 5: 5. Cut off the sliced fish completely with the oblique knife. Cut off the fish head.

Step 6: 6. Add appropriate amount of salt, cooking wine, starch and egg white into the fish fillets and marinate them for about 10 minutes.

Step 7: 7. Pot water, add a little salt, wait for the water to boil, put in the bean sprouts

Step 8: 8. Take out the cooked bean sprouts, drain the water and lay them on the bottom of the pot.

Step 9: 9. Heat the oil in the pan, saute the ginger and garlic slices, and stir fry the chopped bean paste until fragrant.

Step 10: 10. Pour in some water, bring to a boil, add soy sauce (or not, because Pixian Douban is salty enough), a little sugar, and continue to cook for 1-2 minutes.

Step 11: 11. Put in large pieces of fish head, cut tofu and duck blood, cook for 2-3 minutes, so that the fish head is cooked.

Step 12: 12. Pour in the marinated fish fillets, wait for a few seconds, and then pull them out with chopsticks.

Step 13: 13. After the water boils and the fish turns color, pour the soup into the basin with bean sprouts.

Step 14: 14. Heat the oil in a hot pan. After the oil is heated, add the Chinese prickly ash and dried red pepper, stir fry the flavor and pour the oil on the fish fillets. Finally, sprinkle the chopped scallion leaves.

Materials required:

Grass carp: moderate

Tofu: right amount

Duck blood: right amount

Bean sprouts: moderate

Chives: right amount

Ginger: right amount

Garlic: right amount

Salt: right amount

Cooking wine: moderate

Starch: right amount

Zanthoxylum bungeanum: right amount

Dry red pepper: right amount

Pixian Douban: moderate

Egg white: right amount

Soy sauce: right amount

Sugar: right amount

Note: 1, the use of any fish can, I generally use grass carp. 2. Don't like to eat bean sprouts can also be changed to lettuce, small rape, anyway, you like to eat what put what. 3. You can also fry dried pepper and Chinese prickly ash before making fish (you can also add other ingredients such as star anise, fragrant leaves, nutmeg, etc.) and leave half of the hot oil to continue making fish. 4. In order to improve the taste of the soup, I added a strong soup treasure

Production difficulty: ordinary

Process: boiling

Production time: one hour

Taste: spicy

Chinese PinYin : Ma La Xian Xiang De Shui Zhu Yu Pian