It’s cold in winter, so a pot of hot dishes is the most comfortable thing to eat.

For example: boiled fish ingredients: black fish fillets, soybean sprouts, onions, ginger, garlic, 2/3 egg whites, appropriate amount of sweet potato starch, 2 star anise, 1 small piece of cinnamon, 2 cardamom, half a grass fruit, a few bay leaves

slices, an appropriate amount of dried tempeh, a large amount of dried chilies, Sichuan peppercorns, 3 tablespoons of Pixian bean paste, 2 tablespoons of fermented rice wine, salt, chicken essence, cooking wine Method: 1. Chop a piece of ginger and 2 cloves of garlic, shred the chilies, and dry the tempeh

Chop slightly and set aside.

2. Heat the oil in the pot, pour in the minced ginger, garlic and all the spices except fermented rice wine, reduce to low heat and simmer slowly until the aroma dissipates and the red oil pours out (this step takes about 10 minutes, be sure to

Be patient, the amount of oil should be enough to soak all the spices).

3. After the spices are cooked, pour in appropriate amount of boiling water and bring to a boil.

Add 2 tablespoons of fermented rice wine and continue cooking for about 5 minutes to allow all the flavors to dissolve into the soup.

Finally, use a slotted spoon to remove all the spices and throw them away, keeping the original soup (this step is to make the soup base fresh, clean and residue-free. After cooking, the flavor of the spices has been retained in the water).

4. Take another pot of boiling water, add soybean sprouts and simmer until they are green.

Drain and place on the bottom of a deep dish. Set aside.

5. Pour in the drained soup base.

6. Clean the fish fillets, squeeze out the water, put them into a large bowl, add an appropriate amount of salt, and spread them evenly with your hands until they become sticky.

Add ***2/3 egg whites and appropriate amount of chicken essence in 2-3 times.

After each time, stir thoroughly and then add the next one until everything is smooth and sticky.

6. Add a little bit of water to sweet potato starch and mix into thick starch water. Add appropriate amounts in batches and mix thoroughly with your hands.

Add until each fish fillet feels coated with a layer of paste and feels sticky, set aside for 10 minutes.

7. Put enough water in the pot to boil, keep the fire boiling, put the fish fillets into the boiling water in small amounts and many times, break them up with chopsticks as soon as they enter the water, and take them out when the color turns white (this step

Depending on the thickness of the fish fillets, it usually takes about 12 seconds). After the water in the pot boils again, you can put the fish fillets in for the second time. Repeat until all the fish fillets are out of the water.

8. Arrange the boiled fish fillets in the soup bowl.

Put a little minced garlic, chopped green onion, dried chili shreds, and Sichuan peppercorns on top. Heat oil in the pot until it is hot, then pour it on top to bring out the aroma.