Sichuan flavor boiled fish

Fish burning method of a thousand kinds, only more love Sichuan flavor boiled fish, that spicy fresh aroma ...... do not say, open to do it!

Raw materials: grass carp, soybean sprouts, enoki mushrooms, lettuce, ginger, scallions, dried pepper, flower lady grain, spicy powder, cornstarch, salt, soybean paste, cooking wine, soy sauce, monosodium glutamate (MSG), pepper, soy sauce, vinegar, garlic.

Practice steps:

Step 1, the fish killed clean, ready to ingredients.

Step 2, fish divided into gear, sliced fillets.

Step 3, the fish bone fish fillets into the please water wash, divided into a bowl, add ginger and scallion, cooking wine, pepper, salt, cornstarch scratch well drowned standby.

Step 4, frying pan into the water to boil, will be mushrooms, soybean sprouts, lettuce, lettuce flying water into the soup pot, net pot into the oil, ginger and garlic under the pepper grains, soybean paste, stir-fry incense over low heat, add the fish bones with the frying, add wine, vinegar, add water, old pumping color, salt to taste and cook up, ten minutes or so, and then put out on top of the vegetables. To be in the pot of soup and then rolled up, grab the fish pieces shaking loose into the soup, to be the soup and then boil the fish pieces are also cooked, sprinkle in monosodium glutamate even soup poured together in the soup pot. Sprinkle chili powder and scallions on top. And then net pot of oil, under the dry pepper section fried until the sauce red poured on top of the fish, stirred up the flavor will be finished.

Tips:

Fish should be fresh and clean. Sizing can not be too thick. Spicy flavor can be added or subtracted according to personal preference, my little princess does not eat spicy, I also put a little less.