Boiled fish

Overview

It is a simple recipe that is especially suitable for you to make at home, so that you can taste the taste of a restaurant at home. If you are not satisfied, please point it out. In the future, I will share more simple recipes of home-cooked dishes that are suitable for home. I hope everyone will pay more attention to it😀😀

Tags

• hot dishes
• sichuan cuisine
• chicken essence
• coriander
• corn starch
• dried chili pepper
• egg white
• ginger powder
• hot pot base
• light soy sauce
• longkou fans
• minced garlic
• sichuan pepper oil
• soybean sprouts
• chopped green onion
• grass carp
• pepper
• salt
• water

Ingredients

Steps

1. 1 Wash the fish, cut off the head, lay the fish flat, hold the fish body with one hand, and slice the meat of the fish body horizontally against the bones with the other hand, and slice the other side in the same way

   

2. 2 Then remove the large spines on the fish belly and use a razor blade to stab them as shown

   

3. 3 Place the fish under the slice with the skin facing down, hold the fish with one hand, and hold a knife with the other to slice the fish diagonally into 0.2-0.5 cm fillets

   

4. 4 Prepare seasoning

   

5. 5 Put the fish fillets into a suitable bowl, first add an appropriate amount of salt, chicken essence or (monosodium glutamate), pepper, half an egg white and a little rice wine 10-15 grams, grab the fish fillets evenly with your hands until they feel sticky, marinate for ten minutes to let the fish fillets taste, and finally add an appropriate amount of corn starch (cornstarch) to mix well, so the fish fillets are OK

   

6. 6 Boil water in a pot to cook the soybean sprouts. After the soybean sprouts are cooked, pour in the soaked vermicelli, then take them out of the pot and put them in the bottom of the bowl

   

7. 7 Add an appropriate amount of salad oil to the pot, add the minced ginger, onion and garlic prepared in advance and stir-fry for a few times, add half a pack of Dahongpao hot pot base ingredients (150g pack), add 750ml of water (Nongfu Spring mineral water bottle, 1.5 bottles), add 50g of light soy sauce, an appropriate amount of pepper oil, and the seasoning is complete

   

8. 8 After adjusting the flavor, turn down the heat and put the fish fillets one by one with your hands (do not pour them into the pot together, the fish fillets will break easily). After the water boils for about two minutes, take out the fish fillets and cover them on the soybean sprout vermicelli. Then pour the soup into the bowl (the cooked fish fillets will all float on the water, so just try it if you are not sure)

   

9. 9 Add an appropriate amount of oil to the pot, then add the minced onion and garlic prepared in advance, add it to the pot and stir-fry until fragrant, then pour in the cooked fish fillets

   

10. 10 Garnish with coriander, (you can also sprinkle some cooked white sesame seeds for garnish)