Boiled fish may be a little unaccustomed to eating for the first time, but it is more addictive, similar to mala Tang and Sichuan cuisine, so it can be very popular all over the country. This may be the mystery. It's really scary not to eat every once in a while ! ! !

material

Fish, boiled fish seasoning, bean sprouts, Chinese cabbage, salt, cooking wine, raw flour, protein, pepper, pepper.

working methods

1. Bean sprouts, Chinese cabbage, these two dishes are blanched! Put it in a big basin.

2. Wash the fish, cut it into fillets, and chop the remaining fillets into several pieces. Grab the fillets evenly with a little salt, cooking wine, corn starch and a protein, and marinate for 15 minutes.

3. In a clean wok, put the seasoning bag, add some hot water, put the fish chops, turn on the fire until the water boils, keep the fire, put the fish fillets one by one, spread them out with chopsticks, and turn off the fire after 3~5 minutes. Pour the cooked fish and all the soup into the cauldron just filled with bean sprouts and Chinese cabbage.

4. Take a clean pot and pour half a catty of oil (the exact amount depends on the size of the prepared container, so that fish and bean sprouts will be submerged when poured into the big pot). Then add a seasoning bag containing pepper and dried pepper, and stir-fry slowly with low fire to get the fragrance of pepper and pepper. Be careful that the fire is not too big to avoid frying. 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.