Fresh freshwater fish 1 strip

Soybean sprouts or mung bean sprouts 1 bar

Lettuce 1 tree

2 celery

2 parsley.

Seasoning:

Zanthoxylum bungeanum 1 dada

Dried Chili segments 1 dada

Salt 1 tsp

Chicken essence 1 spoon

Pepper 1 spoon

Starch 1 tablespoon

5 slices of garlic cloves

Ginger slices 10 slices

Onion section 6

Cooking wine 50 ml

Pixian bean paste 1 tablespoon

Chili powder 1 tablespoon

Egg white 1 piece

500 ml of clear water

Practice:

1, slice the fish into thin slices, and then marinate them with pepper, egg white, cooking wine, 5 slices of ginger, 3 slices of onion, starch and salt for 20 minutes.

2. Pour a proper amount of oil into the wok and heat it, then add the remaining ginger slices, garlic slices, 1 half pepper and 1 half dried pepper to saute until the fragrance comes out, and then add the bean paste to stir fry together.

3. Then pour about 500 ml of water (1 bowl) into the pot, add fish bones and fish heads and boil them together. After boiling, put the fish fillets in scalding for 2 minutes, and add the remaining shallots, then turn off the heat.

4. Put bean sprouts, lettuce and celery in another big container (I use mung bean sprouts, just put them directly. If it is soybean sprouts, please blanch them with boiling water in advance. Besides, I don't have a big container at home, so I will put them in a casserole:)

5. Pour all the scalded fish fillets into a large container filled with vegetables, and then sprinkle Chili powder on the surface.

6. Wash the wok, then pour in more oil and heat it. Add the remaining half of pepper and dried peppers and saute until fragrant, but be careful not to burn the dried peppers.

7. Pour the spicy oil into the fish fillet, and then add the coriander.

Suggestion:

1, fish fillets should not be cut thick as far as possible, but they should not be too thin. If they are too thick, the taste will be poor if they are scalded for a long time, and if they are too thin, they will be easily broken.

2. When the weather is hot, you can put the fillets in the refrigerator and marinate them until everything else is ready.

3, when scalding fish fillets, use high fire, 1, 2 minutes, and the taste is poor after a long time.

4. If you use soybean sprouts, you should cook them in advance. Lettuce and celery are easy to cook, so you don't need to blanch them.