1 fresh freshwater fish
Soybean sprouts or mung bean sprouts 1
Lettuce 1
2 celery
2 coriander.
Seasoning:
A lot of peppers 1?
1 Many dried peppers?
1 teaspoon salt?
Chicken essence 1 teaspoon?
Pepper 1 spoon?
1 tablespoon starch?
Five garlic cloves?
10 ginger?
Onion section 6?
50 ml cooking wine?
1 tablespoon Pixian bean paste?
1 tablespoon Chili powder?
Egg white 1?
500 ml of water
Exercise:
1. Slice the fish fillet, then marinate it with pepper, egg white, cooking wine, 5 slices of ginger, 3 slices of onion, starch and salt for 20 minutes.
2. Heat the wok with proper amount of oil, then add the remaining ginger slices, garlic slices, 1.5% pepper and 1.5% dried pepper until the fragrance comes out, and then add the bean paste to stir fry together.
3. Then pour about 500ml of water (about 1 bowl) into the pot, add the fish bones and fish heads, and cook together. After boiling, put the fillets in a boiling pot for 2 minutes, add the remaining shallots, and then turn off the heat.
4. Put bean sprouts, lettuce and celery in another big container (I use mung bean sprouts, just put them directly. If it is soybean sprouts, please blanch it with boiling water in advance. Besides, I don't have big containers at home, so I will put them in a casserole:)
5. Pour all the scalded fish fillets into a large container filled with vegetables, and then sprinkle Chili powder on the surface.
6. Wash the wok, then pour in more oil and heat it. Add the remaining half of chilli and dried chilli and stir-fry until fragrant, but be careful not to burn the dried chilli.
7. Pour the spicy oil into the fish fillets, and then add the coriander.
Suggestion:
1, fish fillets should not be cut thick as far as possible, but they should not be cut too thin. If it is too thick, it will taste bad if it is scalded for a long time, and if it is too thin, it will easily break.
When the weather is hot, you can marinate the fish fillets in the refrigerator until everything else is ready.
3. Use high fire 1 for 2 minutes when scalding fish fillets, and the taste is poor after a long time.
4. If you use soybean sprouts, you should cook them in advance. Lettuce and celery are easy to cook, so you don't need to blanch them.