Spicy boiled fish(ma la shui zhu yu )

Spicy boiled fish

Introduction:

Production steps:

Step 1: 1. Remove the scales, gills and abdomen of fresh grass carp, and thoroughly clean the black membrane inside the abdomen;

Step 2: 2. Use a sharp knife to cut longitudinally from the back of the fish to remove the middle spine; use a knife to obliquely cut the fish meat into uniform thickness fillets;

Step 3: 3. Chop the spine and set aside the fish head

Step 4: 4. Mix the fish fillets with cooking wine, salt, soy sauce and pepper, then add starch and egg white and marinate for 20 minutes

Step 5: 5. Prepared ingredients

Step 6: 6. Celery and bean sprouts

Step 7: 7. Start to boil the water and blanch the bean sprouts until they are ripe,

Step 8: 8. Take out the drained water and spread it on the bottom of the basin;

Step 9: 9. Stir fry the celery with a little oil until it is unripe,

Step 10: 10. Spread on the bean sprouts;

Step 11: stir fry with chili, ginger, sweet pepper and garlic;

Step 12: 12. Add two spoonfuls of Pixian bean paste and stir fry the red oil

Step 13: add hot water, put in fish head and bone, bring to a boil,

Step 14: 14. Continue to simmer for 10 to 20 minutes. Add cooking wine, soy sauce, sugar and salt to taste

Step 15: 15

Step 16: 16. Put the marinated fish slices into the pot one by one

Step 17: 17. Put the fish fillets in place and spread them gently;

Step 18: 18. After boiling over high heat, pour the fish and soup into the pot

Step 19: 19, another oil pot, into most of the dry red pepper section and pepper, slow fire fried spicy flavor

Step 20: 20. Pour it in a fish bowl while it's hot and sprinkle with coriander

Materials required:

Grass carp: 3 jin

Soybean sprouts: right amount

Celery: moderate

Scallion: right amount

Dry red pepper: right amount

Pepper: right amount

Star anise: right amount

Pixian Douban sauce: right amount

Fragrant leaves: appropriate amount

Cinnamon: moderate

Egg white: right amount

Pepper: right amount

Starch: right amount

Cooking wine: moderate

Soy sauce: moderate

Sugar: right amount

Salt: right amount

Ginger: right amount

Garlic: right amount

Note: 1, fish do not need to be too thin, otherwise it is easy to break; 2, after the fish in the pot, gently scratch, do not greatly turn, is also afraid of breaking; 3, after the fish in the pot, boil the pot can turn off the fire, do not have to cook for a long time, so as not to affect the taste; 4, the first pot and the last step of dry fried pepper and dry red pepper, the amount depends on their spicy degree; 5, Pixian bean paste Salt enough, pay attention to control the amount of salt added; 6, very taboo oil, you can omit the last step, but the taste is still very different. Forwarding address: http://blog.sina.com.cn/s/blog_ 44ca891501017 xfw.html?tj=1

Production difficulty: ordinary

Process: boiling

Production time: three quarters of an hour

Taste: spicy

Chinese PinYin : Ma La Shui Zhu Yu