Grilled Fish Pao

Overview

Fish bubble is rich in nutrients, rich in colloid, which can disperse blood stasis and reduce swelling. Treat kidney deficiency and synovial essence, postpartum wind spasm, tetanus, hematemesis, hemorrhage, traumatic bleeding, and hemorrhoids.

Tags

• hot dishes
• chicken essence
• clear water
• cooking wine
• dried chili pepper
• fish bubble
• ginger
• green garlic
• old soy sauce
• star anise
• green pepper
• pepper
• salt

Ingredients

Steps

1. 1 After soaking and washing the fish, add cooking wine, ginger slices and star anise to the pot, and boil in water to remove the fishy smell. After boiling for 5 minutes, remove the fish paste.

   

2. 2 Take it out and rinse with water to wash off the foam

   

3. 3 Heat cooking oil until 70% hot, add dried chili peppers, green garlic and ginger slices and stir until fragrant, add fish soak and stir-fry, add 1 tablespoon dark soy sauce and 1 tablespoon salt. Add water to cover the fish soak, add green pepper, and bring to a boil over high heat.

   

4. 4 After the fire comes to a boil, turn to low heat and cook until the fish is soft and soft, then add pepper and chicken essence.

   

5. 5 Reduce the juice over low heat and stir-fry evenly before serving. The spicy and delicious Shaoyu Pao is ready to eat. It goes well with wine or rice.