A Fire in Winter-spicy Diving Fish Fillets

Name: A Fire in Winter-spicy Diving Fish Fillets
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 300g Chinese cabbage; 400g grass carp; 100g Vermicelli; 1 piece Egg white; 1 tablespoon each Minced garlic; Some shallot; Some ginger; 6-8 pieces Dried red chili; About 30 capsules pepper; 1 teaspoon Soy sauce; 1 tablespoon Cooking Wine; 1/2 tablespoon Pixian Doubanjiang; 1/2 teaspoon White pepper; Some salt; Some Chicken Essence; Some Water starch; Some Broth; Some Vegetable oil; Some Chili powder; Some pepper powder

by Espresso light mood

4.6 (1)

Favorite

Difficulty

Normal

Time

10m

Serving

2

I get sick every year at this season. Last week I got a toothache and my face was swollen like sugar in my mouth. I managed to get through it easily. This week I started to catch a cold again. I sneeze a bunch of drops, and I smell stuff like my nose. If it doesn't come out, it won't taste good. After taking the cold medicine, my eyes were filled with lead, I wanted to sleep, and I was too lazy to cook. Since last night, I have been trying to make some delicious drops for myself. When I think about it, only the spicy ones can stimulate the taste buds that are not feeling right now. Eat a warm meal and sweat a little, and add some Chinese cabbage to detoxify. , I really feel comfortable.

This diving fish fillet looks like boiled fish, but in fact there is a difference. The fillets of boiled fish are not oiled. After this diving fish fillet is oiled, the gravy is retained, and the taste is more tender and smooth; the cabbage is tender, juicy and delicious. "

A Fire in Winter-spicy Diving Fish Fillets

1. Prepare the ingredients.

A Fire in Winter-spicy Diving Fish Fillets recipe

2. Wash the cabbage, and use the cabbage to help the horizontal blade for 2-3 dollars.

3. Cut the cabbage into slices; soak the vermicelli in warm water and set aside.

4. Wash the grass carp, remove the head and tail, and remove the fish along the bones.

5. Remove the big thorns.

6. Slice the fish, not the skin.

7. Marinate with a little green onion, ginger, garlic, cooking wine, salt, white pepper, water starch, and egg white for half an hour to taste.

8. Pour oil in the wok, heat to warm, add the marinated fish fillets.

9. Remove the fillets as soon as they change color.

10. Leave the bottom oil in the wok, add the Chinese pepper, dried red pepper, green onion, ginger, garlic, Pixian bean paste, and fry for a fragrance.

11. Add light soy sauce.

12. Pour the broth or water to a boil.

13. Next vermicelli.

14. When the vermicelli is almost cooked, the cabbage slices are cooked.

15. Season with salt and chicken essence.

16. Pour the ingredients prepared in the pot into a large bowl, and then put in the smooth fish fillets.

17. Sprinkle with chopped green onion, minced garlic, pepper powder, and chili powder.

18. Pour an appropriate amount of vegetable oil into a frying spoon and heat it up.

19. Just pour on the fish fillets.

Tips:
Intimate reminder:

When cutting cabbage, cut the cabbage with a horizontal blade of 2-3 knives, and then cut again, so that the cut cabbage slices are very thin and easy to taste.

You can also use fish nuggets, chicken nuggets and other ingredients to make the same series of diving dishes.