Accessories: 200 grams of soybean sprouts and 30 grams of egg white.

Seasoning: pepper (dried red tip) 50g ginger 50g watercress 100g pepper 5g garlic (white skin) 50g pepper 20g.

Making:

1. Slaughter and clean the fish, chop off the head and tail, slice into fillets, and chop the remaining fish chops into several pieces;

2. Catch fish fillets with a little salt, cooking wine, corn flour and a protein, and marinate for 15 minutes;

3. Put the head, tail and fish into another dish and pickle them in the same way; Boil a small pot of water, wash the bean sprouts, scald them with boiling water, take them out and put them in a large basin, and sprinkle a little salt according to personal taste for later use;

4. Add three times as much oil as usual in a clean wok. When the oil is hot, add 45g watercress and stir-fry until fragrant. Add ginger, garlic, onion, chilli, chilli powder and dried chilli, stir-fry over low heat.

5. After eating, add the head, tail and fish chops, turn to high heat, turn evenly, add cooking wine, soy sauce, pepper and sugar, continue to stir fry for a while, add some hot water, add salt and monosodium glutamate to taste (as salty as possible);

6. The water is boiling, keep the fire, put the fish slices in one by one, and poke them away with chopsticks. Turn off the fire for 3 ~ 5 minutes;

7. Pour the cooked fish and all the soup into the cauldron where the bean sprouts were just put; Take another clean pot and pour in half a catty of oil (the specific amount of oil depends on the size of the prepared container. When pouring into the big pot, all the fish and bean sprouts are submerged, which can be visually observed). Turn off the fire after the oil is hot, and let it dry first;

8. Then add a lot of pepper and dried pepper (depending on the individual's spicy degree), and stir-fry slowly with low fire to get the fragrance of pepper and pepper; Be careful that the fire is not too big, so as not to explode; When the color of pepper changes quickly, turn off the fire immediately and pour the oil and pepper in the pot into the big pot of fish.

Boiled fish seasoning package 1 package (I use Youlian, there is; You can also use the golden palace, which tastes better in memory), bean sprouts

working methods

edit

1. Snakehead has a lot of mucus, which is difficult to wash. Wash more, or you can wipe some vinegar to remove fishy smell;

2. Cut into fish segments, and experts can slice them (pay more attention to the heat when slicing), and pour them with cooking wine and flavored packets (starch, salt, etc.). );

3. Stir the bean sprouts until they are broken and spread them at the bottom of the bowl;

4. Pour a small amount of oil into the pot, stir-fry the soup dumplings, add boiling water, and put the fish pieces. Write the introduction of the package for 3-5 minutes. In fact, it doesn't take that long. I probably cooked it for less than three minutes. The fish is a little old;

5. Put the cooked fish and a small amount of soup on the bean sprouts, and evenly sprinkle with dry ingredients (Chili noodles, sesame seeds, etc.). );

6. Just pour it on the fish. If you are willing to put a lot of oil in this step, add a lot of dried peppers, peppers and a little sesame oil when burning oil, which will be much more delicious.