Colorful boiled fish

Colorful boiled fish

Introduction:

"On a cold winter day, a pot of steaming hot and fragrant boiled fish will make you feel like eating it

Production steps:

Step 1: wash the fresh big head fish, open the head in half, and add cooking wine.

Step 2: separate the bones and meat slices, marinate them with cooking wine and a little salt.

Step 3: wash the tripe, fat intestines and chicken feet.

Step 4: soak tofu in light salt water. (easy to taste and not easy to rot when boiling)

Step 5: wash Jizhen mushroom; cut off the head of Flammulina velutipes and wash it; remove the yellow leaves of coriander and wash it; peel and wash lettuce and cut into pieces or strips.

Step 6: wash and drain dry red pepper; wash and cut scallion into sections; wash and slice ginger; wash and cut celery into sections.

Step 7: heat the oil in the pan, change the heat to medium low, add the bean paste and stir fry until fragrant, then add the ingredients in Figure 6 and continue to stir fry (the whole process takes about seven or eight minutes) and pour in boiling water. (try to cook as much as possible, because there are more dishes to cook.)

Step 8: after boiling water, put a few pieces of sugar, a little soy sauce and soy sauce into the fat intestines and chicken feet to boil for an hour, then put in the fish head and fish bone to boil for 20 minutes, then put in Jizhen mushroom, hairy tripe and tofu to boil for 10 minutes, then put in lettuce and Flammulina velutipes to boil for two minutes, and then put them into the prepared large basin. After boiling, put in the fish fillets with good sauce (the fish fillets should be put in one by one, and can only be used after forming) Shovel shaking, so as not to paste the pot) transfer in chicken white pepper, turn off the fire.

Step 9: take out the fish fillets with a leaky spoon and put them on the cooked side dishes. Then put the washed coriander on the fish fillets and pour the fish soup onto them with a spoon. It's a great success! Do you have a good appetite?

Materials required:

Bighead: about three jin

Fat sausage: 250g

Raw tripe: 200g

Chicken feet: 250g

Tofu: one piece

Jizhen mushroom: 200g

Flammulina velutipes: 100g

Lettuce: one

Scallion: right amount

Dry red pepper: right amount

Garlic: right amount

Coriander: moderate

Celery: moderate

Ginger slices: right amount

Vegetable oil: 1 tablespoon

Douban sauce: 1 tablespoon

Soy sauce: moderate

Chicken essence: a little

White pepper: a little

Cooking wine: a little

Vinegar: a few drops

Sweet potato starch: right amount

Old style: moderate

Sugar: right amount

Note: each kind of food can be increased or decreased according to their own preference, without salt, because Douban sauce is very salty.

Production difficulty: ordinary

Process: boiling

Production time: several hours

Taste: slightly spicy