Sliced fish in hot chili oil(piao xiang shui zhu yu )

Sliced fish in hot chili oil

Introduction:

"We all know that eating spicy food can drive away the cold and warm up. Chili peppers not only contain less calories, but also can inhibit hunger, strengthen muscles, improve intelligence and adjust mood. People who love to eat chili can not only fully enjoy the delicious food, but also promote their health. Because of its functions of sterilization, antisepsis, seasoning, nutrition and cold repelling, spicy products play a positive role in disease prevention, treatment, gene improvement and human evolution. Therefore, adding a little pepper to your daily menu is good for your health. Boiled fish, also known as "river boiled fish", is the flavor of Yubei in Chongqing. It looks like the original method, but the actual workmanship is exquisite. It selects fresh and fierce fish, and gives full play to the effect of chilli to keep out the cold, replenish qi and nourish blood. The cooked meat will not become tough at all. It tastes smooth and tender, and it is oily but not greasy. It can remove the fishy smell and keep the fish fresh and tender. The hot pepper is bright and eye-friendly, spicy but not dry, and numb but not bitter. Winter is coming. If you like to eat spicy food to warm your body, you may as well try making boiled fish at home. Making boiled fish by yourself is not only economical, but also clean and hygienic. The main reason is that the raw materials are guaranteed. Eat at ease, eat at ease. "

Production steps:

Step 1: remove the scales, bore and wash the carp.

Step 2: pick and wash the bean sprouts.

Step 3: prepare the peppers, chopped and dried peppers.

Step 4: 1 tbsp pickled pepper, 1 tbsp Douban chili sauce.

Step 5: lay the fish flat and separate the two pieces of fish meat and fish steak with a sharp knife.

Step 6: continue to slice two large pieces of fish into proper amount.

Step 7: add cooking wine, salt and starch to size and marinate for 20 minutes.

Step 8: split the fish head in half and chop the steak into pieces.

Step 9: add proper amount of oil into the pan, add fish head and steak and stir fry until discolored.

Step 10: add water, bring to a boil and pour in cooking wine, onion and ginger.

Step 11: turn the heat down to make the soup milky.

Step 12: take another pot, add oil, deep fry spicy peppers and chopped peppers, remove and set aside.

Step 13: add the washed soybean sprouts and stir fry until they are broken.

Step 14: spread the fried bean sprouts on the bottom of the large container.

Step 15: add oil into the pan, add pickled pepper and Douban chili sauce, stir fry the red oil over low heat.

Step 16: pour in the fish head soup and bring to a boil.

Step 17: blanch in the marinated fish slices.

Step 18: add salt and simmer for 2 minutes.

Step 19: pour the boiled fish into a large bowl with bean sprouts.

Step 20: Sprinkle the boiled fish with fried peppers and chopped peppers.

Step 21: heat the oil in the pan and saute the dried pepper.

Step 22: pour hot oil over the boiled fish.

Materials required:

Carp: 1000g

Soybean sprouts: 300g

Pepper: 10g

Minced chili: 10g

Dry pepper: right amount

Pickled peppers: 1 teaspoon

Pixian Douban chili sauce: 1 teaspoon

Cooking wine: moderate

Starch: right amount

Salt: 3 G

Scallion: right amount

Ginger: right amount

Edible oil: right amount

Note: I did not buy grass carp, had to use carp instead, the best choice of fresh grass carp. After eating boiled fish, the direct consequence is sore throat and fire, because these foods are mainly wet and easy to produce phlegm and heat. It should be dissolved with chrysanthemum tea. If you often eat boiled fish in winter, you should drink at least 1000 ml of water every day to relieve the fire,

Production difficulty: simple

Process: boiling

Production time: half an hour

Taste: spicy

Chinese PinYin : Piao Xiang Shui Zhu Yu