Sliced Fish in Hot Chili Oil

Sliced Fish in Hot Chili Oil

Introduction:

"The weather is getting colder and the hot boiled fish is in the peak season again. I'll try it, ha ha."

Production steps:

Step 1: get all the materials ready.

Step 2: flatten garlic, peel, cut dried pepper into sections, and slice ginger.

Step 3: remove the flesh of the cucumber and cut it into sections. Wash the water spinach and pick it into small sections. Place it in the vessel ready for boiling fish and lay it.

Step 4: wash the grass carp, remove the steak and slice the fish into 0.5cm thick fillets.

Step 5: marinate fish fillets with chicken essence, starch, cooking oil, cooking wine, pepper and egg white for 20 minutes.

Step 6: cut the fish bone into small pieces and marinate with the above ingredients.

Step 7: heat the oil in a hot pan and stir the pepper, dried pepper, garlic and ginger slices into the pan. Just put in half the pepper and dry pepper, and set aside the other half.

Step 8: stir fry the flavor, add the bean paste and stir fry slightly.

Step 9: inject appropriate amount of water.

Step 10: put the marinated fish bone into the pot first, boil the water, add a little salt and chicken essence. Because Douban sauce is salty, you should be careful when adding salt. Don't overdo it.

Step 11: after the taste is adjusted, first take out the fish bone, spread it in the container of fish, then put the marinated fish fillets into the pot, and use chopsticks to disperse them.

Step 12: cook until the fillets turn white, roll them slightly, about 20 seconds. Pour the cooked fish into the container.

Step 13: wash the pan, heat up the oil, put the remaining half of the dried pepper and Zanthoxylum into the pan and saute until fragrant.

Step 14: pour hot oil evenly on the boiled fish, sprinkle with coriander and scallion.

Materials required:

Grass carp: moderate

Water spinach: moderate

Cucumber: moderate

Dry pepper: right amount

Zanthoxylum bungeanum: right amount

Ginger: moderate

Garlic: right amount

Coriander: moderate

Eggs: right amount

Bean paste: right amount

Chicken essence: appropriate amount

Starch: right amount

Edible oil: right amount

Salt: right amount

Cooking wine: moderate

Pepper: right amount

Precautions: 1. When cleaning grass carp, remember to wash off the black membrane in the belly of grass carp. 2. Cut fish with sharp knife and fast hand. 3. The amount of Douban sauce can be adjusted according to the taste of yourself and your family. Douban sauce itself has a salty taste, so you should pay attention to seasoning.

Production difficulty: simple

Process: boiling

Production time: half an hour

Taste: medium spicy