Boiled Fish
1.
Skull cut into pieces, fish fillets and fish fillets.
2.
Chili shredded pepper, green onion, ginger and star anise.
3.
The side dishes can be according to your own preferences. Lettuce is also delicious, but my brother does not eat lettuce.
4.
Grab the fish fillets with salt, pepper, and egg white, and then drown them for ten minutes, then sprinkle them with starch, and set aside.
5.
First, sauté green onion, ginger, star anise, pepper, and half of shredded chili in oil. Pour the fish skull and stir fry for a while, then add bean sprouts and mushroom bacon. Stir-fry evenly.
6.
Bring to a boil with water, season with salt, and simmer for 20 minutes to taste.
7.
Scoop out all the ingredients in the basin.
8.
Hot vegetables, fans, and ham until the fans are slightly harder than what you like.
9.
Remove and put.
10.
The fire is boiling, pour the fish fillets, roll them out and remove them. Season the remaining soup with MSG.
11.
Pour the soup into a basin, sprinkle with chili powder and pepper powder for later use.
12.
Cool deep-fried fragrant Chinese prickly ash and dried chilies, remove them and place them in a basin after they are fragrant, and pour the rest of the oil on top.
Tips:
1. What is essential is bean sprouts fans. The ingredients can be matched according to your liking. Mom and Dad said that it's more enjoyable than eating hot pot.
,,,Fish is a technical job, and you can ask the seller to give it to the fish. Be sure to wash it when you go home.
3. The key to the deliciousness of boiled fish is the washing and pickling of the fish fillets, putting it in the water, sprinkling salt and rubbing out the mucus during washing, rinsing, rinsing and then rinsing until there is no dirt.
Marinate is to use salt, pepper, egg white, marinate for ten minutes and then grab the starch.
When entering the water, the fire should be large. When the fish fillets go down and shake the pot quickly, use chopsticks to scatter them and remove them when they change color and roll. When it comes out of the pot, it is mature in six or seven years, and it is 90% when the hot oil is poured. The remaining 10% of the stew is also suffocated.
4. For boiled fish, black carp or grass carp can be used.
