Spicy fish

Prepare all the ingredients, clean up the grass carp and change the knife (fish fillets or fish pieces can be used, it depends on your preference, and the side dishes also depend on your preference, but it is not recommended to use leafy vegetables, because it absorbs too much oil and affects the taste)

Place the side dishes in the bottom of the cooking pot (you can put them raw directly or blanch them in water before adding them raw. It is best to put them directly into the cooking pot that can be served, because the fish fillets will be cooked directly in it, so there is no need to turn the pot. This can prevent the fish fillets from being turned into pieces)

Process the fish fillets, add a little high-strength white wine, starch, white pepper, and salt, and mix evenly (you can adjust it according to your acceptable taste. Our family can accept the grassy smell of river food. Those who can't accept it can add cooking wine, onions, ginger, etc. for marinating)

Marinate for a quarter of an hour

Heat oil in a pan, add onion and ginger and saute until fragrant

Then add the homemade spicy sauce (I have to ask my grandma how my mother made this. I only know that she used a little butter. You can buy the seasoning you like, there are many on the market.)

After the sauce becomes fragrant, pour it directly into the side dish pot

Add appropriate amount of boiling water and boil again

Over medium heat, gently slide the fish pieces into the

Cook over medium heat until the fish pieces float slightly

After five to ten minutes on medium heat, add celery

Sprinkle green onion and coriander before serving, adjust the taste according to your own saltiness

Overview

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Ingredients

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