Spicy boiled fish(jia chang cai xiang la shui zhu yu )

Spicy boiled fish

Introduction:

Production steps:

Step 1: wash the grass carp, cut the head into pieces, slice the meat into large slices, marinate with scallion, ginger, salt and white pepper for a while.

Step 2: cut sweet potato into thick slices, sheep's blood into thick slices, remove green vegetables and tear mushrooms.

Step 3: put oil into the frying pan, add star anise, Chinese prickly ash and dry pepper, stir fry slowly over low heat, pour out and set aside.

Step 4: leave the bottom oil in the pot, stir fry the red oil with Pixian bean paste over low heat, pour in the scallion and ginger slices after fragrant, stir fry the sweet potato slices for 2 minutes, pour in the soup and bring to a boil.

Step 5: cook the sweet potato until 8 mature, add the mushroom and goat blood, cook and take out, and put them into a large bowl to lay the bottom.

Step 6: put the green vegetables in the soup, cook and take out.
Turn down the heat and put the fillets one by one. After all, bring them to a boil. Don't stir them with a spoon to avoid breaking them.
Fish fillets can be fished out when they turn white.

Step 7: wash the frying pan, heat the oil again and pour it on it!

Materials required:

Grass carp: 1

Vegetables: 1 handful

Blood tofu: 1 piece

Sweet potato: 2

Mushroom: right amount

Pixian Douban sauce: right amount

Salt: right amount

White pepper: right amount

Sugar: right amount

Chicken essence: appropriate amount

Edible oil: right amount

Soup: right amount

Scallion: right amount

Ginger: right amount

Star anise: 1

Dry pepper: right amount

Zanthoxylum bungeanum: right amount

Note: nagging: 1. Other pieces of fish are too thin, easy to break, also not too thick, not easy to mature, and the size should be uniform. 2. The side dishes can be changed into whatever you like. 3. Fish fillets can be fished out when they become white to avoid aging. 4. I don't use fish head and bone. I can fry them and cook them together.

Production difficulty: ordinary

Process: boiling

Production time: three quarters of an hour

Taste: slightly spicy

Chinese PinYin : Jia Chang Cai Xiang La Shui Zhu Yu