Fish fillet 2 strips

Bud white 1 tree

A celery tree

A little garlic

Ginger a little

A little onion

A little dried Chili

A little bean paste

A little raw flour

Light soy sauce

A little pepper

A little cooking wine

Hot pot has a little bottom material

Practice of boiling fish in Sichuan style

Cut the onion, ginger and garlic, wipe the dried red pepper with kitchen paper towels, and cut it with scissors for later use.

Wash and slice the bud white, and cut the celery. Boil a pot of water and cook the vegetables in water. Spread the blanched vegetable juice horizontally on the bottom of the basin for later use.

Slice the fish fillet, add a little raw powder and cooking wine to marinate.

Heat the pan, pour in oil, add onion, ginger and garlic, stir-fry until fragrant, then add pepper to fry until fragrant, add 2 tablespoons of bean paste, and stir-fry the chafing dish bottom material 1 spoon to get red oil.

Pour in the right amount of water, and the amount of water should be about the fillets.

. Boil the water, put the fish fillets into the pot one by one, cook until the fish fillets turn white, and pour them into the pot with the soup.

Zanthoxylum bungeanum, onion and dried Chili are put on the fish. In addition, burn a pot of hot oil and pour it into the basin, which will soak the dried peppers and fry the spicy oil flavor. Hot oil should be quickly poured into the basin, preferably poured on the onion, pepper and dried red pepper, so as to stimulate the fragrance of these spices.

Tips

1 Vegetables can be your favorite vegetables, usually soybean sprouts. ?

Fish must be preserved to keep them tender. In addition, the fish does not need to be cooked for too long, and the color can be changed. This degree of fish is the most tender. I chose Longli fish fillet, which has no thorns. If it is a fish with thorns, I must pick and adjust the thorns first.