Boiled fish fillets
Overview
Spicy and delicious, it goes great with rice.
Tags
Ingredients
Steps
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One grass carp.
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Cut along the tail to the head.
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Remove the thorns.
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Cut into small pieces.
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Cut the fish backbone into small pieces. The fish heads are used for other purposes.
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Thousand pieces cut into thin strips.
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Wash the soybean sprouts.
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Cut celery into small pieces.
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Rinse the fish pieces with water, control the water, add appropriate amount of salt and pepper and marinate slightly.
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Boil an appropriate amount of water in the pot and add the fish pieces.
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Blanch until slightly white. This one depends on personal habits. I am used to boiling the fish pieces and tightening them slightly. If you don’t like it, you can omit this part and put the fish pieces directly into the pot.
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Fish into a basin.
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Heat an appropriate amount of oil in the pot and sauté the ginger and garlic until fragrant.
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Fry appropriate amount of hot pot base ingredients into red oil.
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Add appropriate amount of water and bring to boil.
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Add soybean sprouts and Qianzhang, season with appropriate amount of salt and light soy sauce, and bring to a boil.
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Add the celery and cook briefly.
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Fish into a basin.
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Pour in the fish pieces and cook for a while. Fish is easy to cook and should not be cooked for too long.
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Put the fish pieces into the basin and pour the soup into it.
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Sprinkle with Sichuan peppercorns, dried chili pepper segments, green chili pepper segments, green pepper powder and minced garlic.
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Heat an appropriate amount of oil in the pot at 60-70% heat.
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Pour it on top and the sesame aroma overflows.
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Garnish with cilantro.
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Finished product.
