Timber
Pickling: Basha fish, tapioca starch, black pepper, rice wine and salt.
Stir-fried: onion, ginger, garlic, Pixian bean paste, oil, salt and monosodium glutamate.
Pour oil: dried Chili, millet, green pepper, minced garlic and oil.
1, prepare Basha fish in advance.
2. Remove the roots of mung bean sprouts and clean them up.
3. Clean the Flammulina velutipes.
4. Cut Basha fish, grab it with rice wine, pepper powder, egg white and salt, and then mix it with cassava starch for reservation.
5. Cut the parsley and reserve it.
6, mung bean sprouts, parsley, blanched in water.
7. Pick it up and put it at the bottom of the sea bowl for reservation.
8, blanched needle mushrooms.
9. Pick it up and put it in a sea bowl.
10, stir-fry pan with oil, small popular pepper and dried Chili.
1 1, saute shallots and ginger slices in the oil fried with pepper and dried chili.
12. Add chafing dish bottom material to stir-fry the fragrance, and widen the soup to boil.
13. Add delicious fish and cook for 2 minutes.
14, stir-fried lamb liver with shallots is reserved.
15, pour all the boiled fish head soup and fish into the sea bowl with bean sprouts and lettuce already coded.
16, put the shallots in.
17. Finally, pour the boiled oil on the fish quickly.