Healthy boiled fish(jian kang ban shui zhu yu )

Healthy boiled fish

Introduction:

"Before eating boiled fish, the whole process is made of oil, this time I make a healthy version of boiled fish."

Production steps:

Step 1: cut the fish fillet and bone, fish head (I choose to make soup).

Step 2: cut the fillets into fillets, then marinate them with pepper, egg white, cooking wine, 5 ginger slices, 5 scallions, starch and salt for 15 minutes. Marinate the fish bones and fillets separately.

Step 3: ready materials.

Step 4: blanch the green shoots and bean sprouts in the pot and spread them at the bottom of the bowl.

Step 5: heat up the pan with proper amount of oil, put in the remaining ginger slices, garlic slices, 1 / 2 Ma Jiao and 1 / 2 dry pepper sections, leave the heat to taste.

Step 6: then add the Douban sauce and Douchi sauce and stir fry.

Step 7: then add water, fish bone and bring to a boil.

Step 8: after the soup is boiled, do not stir the fish fillets with chopsticks after they are put into the pot. Otherwise, the fish is easy to disperse. Just blanch it for a few minutes, sprinkle some pepper, and pour all the boiled fish soup into the basin with bean sprouts.

Step 9: in the pot, add the right amount of sesame oil, burn until smoke. Sprinkle the scallion, pepper and pepper on the surface of the fish soup. Pour the hot oil into the basin, and when you hear a good hissing sound, sprinkle coriander to decorate it. Then the boiled fish is ready.

Materials required:

Black fish: one

Bean sprouts: a handful

Mung bean sprouts: a handful

Bamboo shoots: half

Coriander: 2

Congduan: 10

Ginger: 5 pieces

Dried pepper: 1 handful

Pepper: 1

Egg white: 1

Water: 1 bowl

Douchi sauce: 1 teaspoon

Pixian bean paste: 2 teaspoons

Cooking wine: 2 teaspoons

Garlic: 8 pieces

Chicken essence: 1 spoon

Pepper: 1 teaspoon

Salt: 1 teaspoon

Starch: 1 tablespoon

Note: black fish with a lot of salt first rub on the fish, and then pour a lot of vinegar into the fish to remove the mucus, if the mucus can not be removed, it has a fishy smell. It's better to choose pepper than Zanthoxylum bungeanum. Pepper makes boiled fish spicy and spicy in the mouth. When burning the last hot oil, choosing sesame oil will make the fish taste better. When blanching fish fillets, blanch them for a few minutes. If they are too long, they will age and taste worse.

Production difficulty: ordinary

Process: boiling

Production time: one hour

Taste: spicy

Chinese PinYin : Jian Kang Ban Shui Zhu Yu