Boiled Fish Belly

Name: Boiled Fish Belly
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 600g fish; 400g Luncheon meat; 100g lettuce; 100g Enoki mushroom; 100g Soy sprouts; 50g Rice noodles

by Fish swimming towards the blue sky

4.7 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

3

Making boiled fish belly looks gorgeous, but in fact it is for laziness, because of poor knife skills, never fill fish without authorization, and lazy to spit trivial, simply bought ready-made fish belly, originally smooth skin, even used egg whites and cornstarch The steps of pickling and hanging pulp are all omitted. Then, when I strolled around in the market, I saw some vegetables and meat that could be boiled, which would not spoil the taste of the soup, but also the taste of the soup, which is not easy to be watery and easy to taste. They cooked together to taste spicy and delicious.

Ingredients

Boiled Fish Belly

1. After the fish belly slices are washed, marinate for 15 minutes with cooking wine or white wine, white pepper, and ginger

2. Wash soybean sprouts and enoki mushrooms, peel and shred lettuce, soak vermicelli in cold water

3. Cook the 2 ingredients in order with boiling water and put them in the bottom of the plate for later use

4. Put a small amount of bottom oil in the pot, put half of the pepper in the pot, stir-fry with the green onions over a low heat, and then add the Sichuan-flavored butter hot pot bottoming

5. After the hot pot bottoms have melted, add the broth and turn to high heat to boil

6. Then put in sliced luncheon meat