Aromatic and spicy boiled fish! A good appetizer for dinner!
How to make boiled fish
Step by step
1
Descale and clean the fish, cut it into small slices.
Step step
2
Put the fish slices into a bowl, add salt, starch, pepper and cooking wine, mix well and marinate for fifteen minutes.
Step
3
Wash the whole pig's blood, cut it into suitable sizes according to personal preference and set aside.
Step
4
Wash the mushrooms and set aside.
Step
5
Wash cilantro and set aside.
Step
6
Wash the lettuce, tear it into slices by hand and set aside.
Step
7
Heat oil in a wok and stir-fry the pig's blood over medium-high heat for three minutes until the blood is browned and cooked through, then remove from the wok and set aside.
Step
8
Pour the mushrooms into the pot, stir-fry over high heat until the mushrooms are watery, then cook over high heat for one minute, remove and set aside.
Step
9
Pour the poached fish base into the pan and stir-fry over medium-high heat to release the flavor.
Step
10
Pour about 700 ml of water into the pot and bring to a boil over high heat.
Step step
11
Start with the mushrooms and pig's blood and simmer over medium-high heat for about three to five minutes, then remove and place in a clean pot or basin.
Step
12
Add the lettuce to the pot and simmer over high heat for one minute, then quickly remove and place in the same pot as the blood and mushrooms.
Step
13
Finally, add the fish fillets to the broth and simmer for about eight minutes, until the fish is cooked through, then carefully remove from the broth and place in the same pot.
Step by step
14
Finally, lay the cilantro on top. Reheat the oil in the wok over medium-high heat until the oil is slightly smoking, then turn off the heat and quickly and evenly drizzle over the cilantro!
The finished picture of boiled fish
Cooking tips for boiled fish
Tips
The base of boiled fish is more salty, so do not put salt in the marinated fish. Stir-fry and simmer the pork blood and fish gently to avoid churning. The lettuce should be blanched in the broth a little, otherwise it will be stewed too much, affecting the taste. Pork blood can also be replaced by duck blood, which should have a better texture.