Spicy boiled fish(ma la shui zhu yu )

Spicy boiled fish

Introduction:

Production steps:

Step 1: wash grass carp and scrape off the black film;

Step 2: cut the fish into pieces, stir fry the fish with salt, cooking wine, egg white, starch and pepper, and put them for 30 minutes;

Step 3: slice the big bone and marinate it with salt and cooking wine;

Step 4: wash the bean sprouts;

Step 5: wash lettuce leaves, cut coriander into pieces;

Step 6: wash Pleurotus ostreatus and tear it into strips;

Slice 1 slice of ginger, 1 slice of pepper, 1 slice of garlic;

Step 8: stir fry lettuce leaves, soybean sprouts and Pleurotus ostreatus, and put them into the soup pot;

Step 9: pour oil into the pot, add pepper, dried pepper, green onion, ginger and garlic slices to fry until fragrant;

Step 10: add Pixian Douban sauce and stir fry, add appropriate amount of water and bring to a boil;

Step 11: bring to a boil and put in the fish bone;

Step 12: add fish fillets, cook for 2 minutes, add monosodium glutamate and salt, pour in pepper oil, and sprinkle with chopped coriander.

Materials required:

Grass carp: 600g

Soybean sprouts: 200g

Lettuce leaf: 50g

Mushroom: 150g

Coriander: 1

Edible oil: right amount

Salt: right amount

Zanthoxylum bungeanum: right amount

Dry pepper: right amount

MSG: right amount

Pepper: right amount

Starch: right amount

Egg white: right amount

Scallion: right amount

Ginger: right amount

Garlic: right amount

Cooking wine: moderate

Pixian Douban sauce: right amount

Zanthoxylum oil: right amount

Note: put lettuce leaves because today bought lettuce, leaves as delicious as lettuce, so reluctant to throw away; but also very nutritious, and like celery leaves, hollow leaves can enter the vegetables, do not throw away. It's very economical.

Production difficulty: ordinary

Process: boiling

Production time: three quarters of an hour

Taste: spicy

Chinese PinYin : Ma La Shui Zhu Yu