Sliced Fish in Hot Chili Oil(shui zhu yu )

Sliced Fish in Hot Chili Oil

Introduction:

"The nutritional value of fish is very high, but the fish is also very difficult to make. If it is not handled well, it will be very fishy. However, there are many ways to make fish. Steamed and braised in brown sauce are very good choices. Today's Sichuan cuisine is ha ha;; boiled fish;;;"

Production steps:

Step 1: wash and slice the fish

Step 2: cut the fish fillets well, put in the right amount of egg white, starch and seasoning package, and grasp well

Step 3: remove 2 / 3 skin of cucumber, wash and cut into sections, wash bean sprouts, blanch them in boiling water, remove and drain water, and put them into a large container

Step 4: then put the fish in the pot for 3 to 5 minutes, and put it in a large container on top of the cucumber and bean sprouts

Step 5: put proper amount of oil into the pot. After the oil is hot, add the cut green garlic and garlic to stir fry. How can you add the garlic to stir fry? Then put the chili oil in the seasoning bag to stir fry again. Add proper amount of water. After the soup is boiled, pour the soup into the pot. Don't let the soup overflow the fish fillets

Step 6: add proper amount of oil into the clean pot, add the dry pepper in the seasoning bag, and stir up the fragrance in the pot. When the oil temperature is 90%, pour it into the container three times

Step 7: Sprinkle with parsley;;

Materials required:

Grass carp: one

Soybean sprouts: 250g

Cucumber: one

Garlic: right amount

Garlic: right amount

Coriander: moderate

Boiled fish seasoning: one pack

Edible oil: right amount

Salt: right amount

MSG: right amount

Note: this dish is a famous Sichuan dish, so it's not necessary to say the spicy degree of this dish, so it's good to relieve our appetite occasionally. For us who are not Sichuan people, we can't bear eating more;;

Production difficulty: simple

Process: boiling

Production time: half an hour

Taste: medium spicy

Chinese PinYin : Shui Zhu Yu