Boiled fish

Overview

My family doesn’t like spicy food very much, so I made a slightly spicy version. Friends who like spicy food can increase the amount of seasoning.

Cut the fish into slices. (I used herring)
Rinse the fillets 2 to 3 times with water and drain.
Add 2 tablespoons cooking wine and salt.
Add the cornstarch and stir gently with chopsticks to coat the fish fillets with a thin paste. Marinate for 10 minutes.
Wash the konjac knots and drain them.
Wash the baby cabbage and break into large pieces.
Prepare Sichuan peppercorns, dried chilies, scallions and ginger slices.
Pour oil into the pot, heat it up, add baby cabbage and stir-fry.
After stir-frying until soft, add konjac knots and stir-fry.
Add salt and pepper and stir-fry evenly.
Pour the stir-fried garnishes into a large glass bowl.
Heat oil in a cold pan, add half the amount of Sichuan peppercorns, dried chili peppers, green onions and ginger slices, and slowly stir-fry until fragrant.
Pour in appropriate amount of boiling water.

$Boiled fish step 13$
Pour in the marinated fish fillets.
Stir gently with chopsticks and add salt to taste.
Pour the cooked fish fillets into the glass bowl containing the baby cabbage.
Pour appropriate amount of oil into the frying spoon and heat until cooked.
Place the remaining Sichuan peppercorns and dried chili peppers on the fish fillets and pour hot oil over them.
Sprinkle in chopped green onion.