Fish fillet with pepper and sesame seeds
Overview
Today I made a spicy pepper fish fillet. After I ate it, it tasted just like the ones in the restaurant. It was delicious!
Tags
Ingredients
Steps
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Wash the snakehead fish, cut off the head, cut off the middle bones, and then cut off the fins (start from the back of the fish, keep the head and bones for making soup).
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Then cut off the large spines from the fish.
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Use the knife at an angle to slice the fish into fillets.
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Put the fish fillets in a basin and add a spoonful of rice wine.
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A spoonful of light soy sauce.
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tablespoons water starch.
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Stir evenly, refrigerate and marinate for about 15 minutes.
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Wash the konjac, cut into finger-thick strips, blanch in water to remove the alkaline smell, remove and control the water.
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Wash the soybean sprouts and drain them.
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Heat the pan, pour oil, add soybean sprouts and stir-fry until cooked for 6 minutes.
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Add the konjac strips and stir-fry until the bean sprouts are fully cooked, and season with salt.
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Pour the fried bean sprouts into a large bowl.
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Take another pot, add water and bring to a boil, add salt, put in the thicker fish first and bring to a boil.
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Add the fish fillets, use chopsticks to gently stir them up, roll the fish fillets until the color turns white, and turn off the heat.
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Remove the fish fillets and place them on the bean sprouts.
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Pour in some of the fish fillet soup.
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Place green peppercorns and dried chili pepper segments on top of fish fillets.
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Pour oil (a little more) into the frying spoon and heat until 90% hot (a little smoke will come out).
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Pour the hot oil over the Sichuan peppercorns and chili peppers.
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Finally sprinkle with chopped green onion and cooked white sesame seeds.
