Boiled Fish
by Er yinkou
Favorite
Difficulty
Easy
Time
30m
Serving
2
Spicy boiled fish! Good helper for appetizers!
1. Remove the scales and wash the fish, and cut into small pieces.
2. Put the fish fillets in a bowl, add salt, starch, pepper and cooking wine, stir well, and marinate for 15 minutes.
3. Wash the whole piece of pig blood, cut into suitable size according to personal preference, and set aside for later use.
4. Wash the mushrooms and set aside.
5. Wash coriander and set aside.
6. Wash the lettuce, tear it into slices by hand, and set aside.
7. Heat oil in a pot, add pig blood to high heat and stir fry for 3 minutes until the pig blood is completely cooked and set aside.
8. Pour the mushrooms into the pot, stir-fry the mushrooms over high heat until the water comes out of the mushrooms, simmer for one minute on high heat, and serve.
9. Pour the boiled fish bottoms into the pot and stir fry over medium-high heat to create a fragrance.
10. Pour about 700 ml of water into the pot and bring it to a boil.
11. Put the mushrooms and pork blood in, simmer on medium-high heat for about three to five minutes, remove them and place them in a clean pot or basin.
12. Put the lettuce into a pot, simmer for one minute on high heat, remove it quickly, and put it in the same pot as the pork blood and mushrooms.
13. Finally, pour the fish fillets into the soup and simmer for about eight minutes until the fish is cooked through. Carefully remove it and place it in another pot as well.
14. Finally, spread the coriander on top. Heat the oil in the pot again, turn off the heat after the medium-high heat causes the oil to smoke a little, and quickly and evenly pour it on the coriander, and you can get it out of the pot!
Tips:The bottom material of boiled fish is salty, so you don't need to add salt when marinating the fish. When stir-frying and simmering pork blood and fish, the action should be gentle to avoid smashing. Just blanch the lettuce in the soup for a while, otherwise it will stew too badly and affect the taste. Pig blood can also be changed to duck blood, which should taste better.
