Boiled pangasius

Overview

The fish meat is tender and smooth, and the paste is spicy and fragrant.

Tags

• hot dishes
• home cooking
• sichuan cuisine
• cabbage
• chicken essence
• cooking wine
• doubanjiang
• dried sea pepper
• msg
• old ginger
• pangasius
• rapeseed oil
• sweet potato flour
• zanthoxylum bungeanum
• green onions
• pepper
• red pepper
• salt

Ingredients

Steps

1. 1 A frozen pangasius fillet, defrosted naturally, absorb the moisture, and cut into thin slices;

   

2. 2 Add salt, pepper, MSG, sweet potato starch, and cooking wine;

   

3. 3 Mix evenly and set aside for about ten minutes.

   

4. 4 Wash and cut half a cabbage, and cut old ginger into pieces.

   

5. 5 Cut dried sea pepper into pieces and prepare Sichuan peppercorns.

   

6. 6 Heat the pan, add oil, add ginger and bean paste and stir-fry until fragrant;

   

7. 7 Add water and add cabbage;

   

8. 8 Boiling in high fire will destroy life;

   

9. 9 Clamp into the soup basin;

   

10. 10 Turn on low heat and add fish fillets;

    

11. 11 Cook over medium heat until the fish fillets float, add chicken essence and pour the soup into a soup basin;

    

12. 12 Sprinkle red pepper rings and scallions.

    

13. 13 Heat oil in a pot until smoking, add Sichuan peppercorns and dried sea pepper flakes and fry until the paste becomes spicy and fragrant;

    

14. 14 Pour into the soup basin and sprinkle with white sesame seeds.