600g frozen snapper.

50 grams of dried chillies

Zanthoxylum bungeanum 15g

Pixian bean paste 30g

Ginger amount

Garlic right amount

five spice powder

pepper

Proper amount of cooking wine

Egg white 1

Small rape

Enoki Mushroom

Step 1

Thaw soft-shelled turtle, wash and drain, cut into fillets obliquely, add an egg white, cooking wine, a little salt and pepper and marinate for a while.

Second step

Blanch Flammulina velutipes and Brassica napus separately and put them in a container.

Third step

Cut the dried Chili into small pieces and slice the ginger and garlic.

Fourth step

When the pot is hot, pour in the amount of oil used for cooking, and pour in the pepper to stir-fry until fragrant.

Step five

Stir-fry dried Chili slices until fragrant.

Step 6

Pour in bean paste, ginger, garlic slices and allspice powder and stir well.

Step 7

Pour enough hot water, not more than the fish fillets.

Step 8

After the water is boiled, put the fillets into the pot one by one and disperse them with chopsticks.

Step 9

After all the fish fillets are put into the pot, cook for about 2 minutes, then take them out of the pot and pour them into a container with dishes.

skill

1, side dishes can be selected at will, the most traditional bean sprouts, celery, green bamboo shoots, tender tofu, etc. ? The taste of snapper is not as tender as that of river fish, and it has another taste.