Poached Qingjiang fish fillet with tomato sauce

Overview

Qingjiang fish is delicious and rich in protein, fat, carbohydrates, calcium, phosphorus, vitamins, niacin and other nutrients.

Tags

• hot dishes
• home cooking
• cooking wine
• coriander
• dried chili pepper
• egg white
• garlic
• lettuce
• onions
• qingjiang fish
• starch
• zanthoxylum bungeanum
• ginger
• salt
• tomatoes

Ingredients

Steps

1. 1 Remove the head from the Qingjiang fish bought from Greedy Mao, cut it in half, remove the fish bones, and cut the fish into thin slices. This process is too bloody, so I won’t show the picture. You can ask the merchant to help you cut it when you buy the fish. Marinate the fish head and fish bones with cooking wine and a little salt to add flavor.

   

2. 2 Catch the fish fillets evenly with egg white and starch, and slurry.

   

3. 3 Gently make a cross cut on the tomatoes and blanch them in boiling water for a few seconds. Peel off the skin easily, discard the skin, and cut the peeled tomatoes into 1cm square dices, as small as possible but not too big.

   

4. 4 Peel the lettuce and cut into sections diagonally. Small sections stand up. Cut it into a diamond shape. This kind of knife technique can be used to cook root vegetables. A simple dish will instantly look good. Spread the cut lettuce on the bottom of the bowl. If it is other vegetables, cook them half-cooked first and then spread them out. You can replace them with bean sprouts, tofu, kelp, radish, potatoes, etc. As long as it is what your family likes to eat, lettuce is a delicate vegetable. Any excess processing will destroy its nutrition and deliciousness, so it is spread raw.

   

5. 5 Heat oil in a pan, add diced tomatoes and fry until well done. Then, add ginger slices, minced garlic, and a small amount of peppercorns and stir-fry until fragrant. Add appropriate amount of water and bring to boil. Put the fish fillets in a colander and put them in the pot until they change color and then take them out. The editor's colander seems to be a little too small and it will take three leaks. It doesn't matter if you don't have a colander. Just pour the fish fillets in for a few seconds and when they turn slightly white, take them out. Put them in a clean container and set them aside for later use.

   

6. 6 Pour the fish head and fish bones into the soup and cook over high heat. You don't need to stew for a long time, just a few minutes. Add some salt to taste. Pour the soup with fish heads and fish bones on the lettuce, and then put the fish fillets on top.

   

7. 7 Prepare Sichuan peppercorns and dried red peppers for frying in red oil. If you like spicy food, you can choose spicier ones. If you don't like spicy food, you can choose peppers specially fried in red oil. The taste is not very spicy. Pour more oil, heat the oil pan, then turn off the heat, and when the oil cools down to not so hot, pour in the chili and Sichuan peppercorns.

   

8. 8 Pour the oil and chili pepper over the fish fillets, then sprinkle with chopped green onions and coriander.