Boiled Dragon Fish

Tips

1. Two Dragon Fish, cleaned and thinly sliced.

2. Marinate the fish slices with egg white, cooking wine, cornstarch, ginger and a pinch of salt for about 20 minutes.

3. Wash the lettuce and blanch the baby greens, put them in a pot and set aside.

4. In a frying pan, pour in a moderate amount of oil and heat, put in a moderate amount of pepper and dried chili pepper segments burst incense, then put in the rest of the ginger slices, garlic cloves and stir-fry.

5. Then put Pixian bean paste stir fry evenly.

6. Pour 2 bowls of water into the pot and boil over high heat.

7. When the water boils, put the fish fillets into the pot and cook for about two minutes (just roll).

8. Put in the green onion, turn off the heat and remove from the pot, pour into the pot with lettuce and greens, and scatter a little chili powder on the surface.

9. Wash the frying pan and pour more oil into it and heat it up, put in the last part of the peppercorns and bell peppers and pop them.

10. Pour the oil on the fish fillets and garnish with cilantro.

1. Lili fish can be bought in the supermarket, boneless and thornless, suitable for frying, stir-frying, cooking, cooking fish is also suitable for the boiled fish. 2. Fish slices of thin thickness should be moderate, too thick is not a slice, too thin and easy to crumble. 3. Seasoning is basically a common material necessary for the family, can be completely their own with the supermarket bags of poached fish material, or do not eat it for the better.