A fire in winter -- spicy diving fish fillets(dong tian li de yi ba huo ma la tiao shui yu pian )

A fire in winter -- spicy diving fish fillets

Introduction:

"Every year in this season, I get sick. Last week, my teeth hurt and my face is swollen like sugar in my mouth. It's so easy to get through. This week, I start to catch a cold, sneeze and drip. I can't smell my nose and eat anything. After taking cold medicine, my eyes are like lead, I want to sleep, and I don't want to cook. Since last night, I have been trying to make some delicious drops for myself. After thinking about it, I only have spicy taste buds that can stimulate me to feel nothing now. I really feel comfortable after a hot meal with sweat and some Chinese cabbage. This diving fish fillet looks like boiled fish. In fact, there is a difference. Boiled fish fillet has no oil. After the sliced fish is oiled, the gravy can be preserved, and the taste is more tender and smooth; the cabbage is tender and juicy, and the taste is extremely delicious. "

Production steps:

Step 1: prepare the raw materials.

Step 2: wash the cabbage and cut it 2-3 times.

Step 3: cut the cabbage into slices; soak the vermicelli in warm water and set aside.

Step 4: wash the grass carp, remove the head and tail, and remove the meat along the bone.

Step 5: remove the big thorn.

Step 6: slice the fish, don't peel.

Step 7: marinate with a little onion, ginger, garlic, cooking wine, salt, white pepper, starch and egg white for half an hour.

Step 8: pour the oil into the frying pan and heat it to a warm temperature, then add the marinated fish fillets.

Step 9: take out the fish as soon as it changes color.

Step 10: leave the bottom oil in the frying pan, add Chinese prickly ash, dry red pepper, onion, ginger and garlic, Pixian Douban sauce, and stir fry the flavor.

Step 11: add soy sauce.

Step 12: pour in stock or water and bring to a boil.

Step 13: add the vermicelli.

Step 14: cook until the vermicelli is almost cooked, add the cabbage slices and cook.

Step 15: season with salt and chicken essence.

Step 16: pour the ingredients in the pan into a large bowl, and then put in the sliced fish.

Step 17: Sprinkle with onion powder, garlic powder, pepper powder and chili powder.

Step 18: add proper amount of vegetable oil into the frying spoon and heat.

Step 19: pour on the fish fillets.

Materials required:

Cabbage: 300g

Grass carp: 400g

Vermicelli: 100g

Egg white: 1

Minced garlic: 1 tablespoon each

Scallion: right amount

Ginger: right amount

Dry red pepper: 6-8

Zanthoxylum: about 30

Soy sauce: 1 teaspoon

Cooking wine: 1 tablespoon

Pixian bean paste: 1 / 2 tsp

White pepper: 1 / 2 teaspoon

Salt: right amount

Chicken essence: appropriate amount

Starch: appropriate amount

Soup: right amount

Vegetable oil: right amount

Chili powder: appropriate amount

Pepper powder: right amount

Note: Tips: when cutting cabbage, cut the cabbage with 2-3 knives, and then cut it again. The cabbage slice is very thin and easy to taste. You can also use fish, chicken and other ingredients to make the same series of diving dishes.

Production difficulty: ordinary

Process: boiling

Production time: 10 minutes

Taste: spicy

Chinese PinYin : Dong Tian Li De Yi Ba Huo Ma La Tiao Shui Yu Pian