Spicy Qingjiang Fish Boiled Xiaojiang

Overview

Friends who love spicy food are in for a treat! Qingjiang fish is delicious and rich in protein, fat, carbohydrates, calcium, phosphorus, vitamins, niacin and other nutrients. With its spicy taste, it also has a unique taste!

Tags

• hot dishes
• astragalus
• bean sprouts
• chicken essence
• chives
• dried chili pepper
• egg
• fresh qingjiang fish
• lettuce
• starch
• wolfberry
• zanthoxylum bungeanum
• ginger
• pepper
• salt

Ingredients

Steps

1. 1 Soak astragalus and wolfberry in boiling water for 5 minutes, filter the residue and set aside. Reserve the soaked water for later use.

   

2. 2 Take the egg whites from the eggs and cut the dried chilies into sections.

   

3. 3 Remove the bones and meat from the middle section of the fresh Qingjiang fish bought from Greedy Mao, cut it into thin slices, and wash it repeatedly with water until the water is clear.

   

4. 4 Marinate the fish fillets with salt, pepper and egg white for 10 minutes, add 3 teaspoons of starch and mix well. Set aside.

   

5. 5 Add oil to the pot, stir-fry the shredded ginger and green onion, then add the fish bones and stir-fry evenly, then pour in the water in which the astragalus is soaked, bring to a boil and simmer for ten minutes.

   

6. 6 Add salt and pepper to the cooked soup to taste, then add bean sprouts and cook, remove and serve in a bowl lined with lettuce leaves. Turn up the heat again, put the marinated fish into the pot piece by piece, take it out after it changes color and put it on top of the bean sprouts. Filter out the impurities from the soup and pour it into a bowl.

   

7. 7 Add oil to another pot and cook until a slight green smoke comes out. Add Sichuan peppercorns and dried chili pepper segments and stir-fry quickly for a few times before pouring on the fish fillets.