Boiled Fish

Name: Boiled Fish
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 1500g Chub; 30g Dried chili; 2 heads garlic; 1 tablespoon pepper; 1 tablespoon Vinegar; 1 tablespoon pepper powder; 20g Bubble ginger; 20g Pickled peppers; 100g onion; 1 tablespoon Sugar; 2 tablespoons Pixian Douban; 1 tablespoon Cooking Wine; 2 tablespoons Soy sauce; 1 tablespoon Oyster sauce; 1 tablespoon salt; Some Vegetable oil

by Heart clear as water and pale as clouds

4.9 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

3

Speaking of the taste of this fish, it can be summed up as spicy, fresh, fragrant and tender. The boiled fish is exquisite in the selection of materials, and the non-polluting silver carp is selected. This kind of fish is tender and tastes very good. Fresh silver carp is rich in fatty acids, lecithin and a variety of trace elements necessary for the human body, and traditional production techniques must be used to maintain this nutrition more completely. The most important thing is the seasoning. More than 10 kinds of seasonings are evenly matched, with various fresh ingredients such as pepper, ginger, green onions, etc., carefully cooked. This fish is not in the mouth when it is out of the table, and it is already delicious. It's tangy, it makes you appetite double Take out the fragrant and tender fish head and meat, not fishy or bashful, the entrance is smooth and tender, spicy, spicy, fresh, fragrant and tender, with a long aftertaste, and the chopsticks just can't bear to leave the hand.

Boiled Fish

1. One silver carp, cleaned and cut into pieces, washed repeatedly and marinated with cooking wine and salt

2. Ingredients: dried chili, pepper, pepper noodles, pepper, green onion, garlic, vinegar, pickled ginger, pickled pepper, sugar, cooking wine, Pixian watercress, light soy sauce, oyster sauce

3. Slice green onion, slice garlic, mince pickle and pickled ginger

4. Add wide oil in the pot, heat up, add dried pepper, garlic, soaked ginger, soaked sea pepper, Pixian watercress and stir fry until the oil is red and bright

5. Pour the fish head into the basin with a spoon, spread the chives and add some fresh soup, add the fish head and fish fillets

6. Add the cooking wine and cook until the color turns white. Add salt, sugar and pepper. While cooking the fish, shake the pot. When the fish is almost cooked, add soy sauce and balsamic vinegar.

7. Pour the fish head into the basin with a spoon first, and spread the chives

8. Pour the fish fillets and soup into the pot, sprinkle with pepper powder, minced garlic and green onions

9. Put vegetable oil (more) in the pot, turn off the heat and quickly turn off the oil when the temperature is high. Dried chili and peppercorns are poured on the fish fillets.