Boiled fish
Overview
Winter is here, so warm yourself up with some boiled fish. If you like something spicier, add pickled peppers to the soup to make it spicier and more refreshing. The one we make at home is quite spicy and does not use red oil. Ingredients: 600 grams of seabass Ingredients: 100 grams of bean sprouts, 100 grams of lettuce, 1 egg white, 5 grams of ginger, 5 grams of green onions, 6 red peppers, half a teaspoon of Sichuan peppercorns, 1 teaspoon of pepper, 4 grams of refined salt, half a teaspoon of corn starch, and an appropriate amount of cooking oil.
Tags
Ingredients
Steps
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Chop the ginger, green onions, and prepare the chili peppers and Sichuan peppercorns.
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Prepare bean sprouts and lettuce.
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Bass clean up.
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Cut the fish head open, and open the knife from the fish bone to the fish tail to balance the slices.
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Before filleting, you can lay the fish flat and make a cut on the backbone of the fish to make it easier to fillet. In the same way as step 4, slice the other side of the fish.
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Remove the bones from the fish belly and cut into pieces.
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Then fillet the fish from the tail, cutting the fish at an angle of 40 degrees. You can also cut butterfly fish fillets, that is, not cutting it with one knife, but cutting it with two knifes.
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Fillet the fish fillets, add half a teaspoon of pepper, starch, and one egg white, mix well, then add a little cooking oil and mix well.
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Add the ginger and green onion to the pot and stir-fry until fragrant. Add the fish bone segments and fry until they change color.
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Add boiling water, salt and pepper, simmer for about 10 minutes, add lettuce and bean sprouts.
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Take the lettuce, bean sprouts, and fish bones out of the bowl. Keep the pot boiling and add the fish fillets. You can use chopsticks to insert it, or gently pull it out after adding it.
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The fish soup can be strained into a bowl of fish fillets.
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Pour oil into the pot, add tea pepper and red pepper segments, and sauté until fragrant.
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Pour in oil and sprinkle with chopped green onion.
