Boiled Fish with Rattan Pepper
1.
Wash the fish and process the fish into bones and flesh. Slice the fish fillet into slices. Marinate the fish fillets with cooking wine, water starch, 2g salt, a little light soy sauce, and 2g white pepper.
2.
Bean sprouts fly water and put into the bottom of the pot.
3.
Put oil in the pot, add sliced ginger, sliced garlic, and chopped onion in turn until fragrant. Add rattan pepper, dried pepper segments, star anise, cumin, tempeh, glutinous rice pepper, Pixian bean paste, stir fry until fragrant, add glutinous rice juice, and simmer slowly over low heat.
4.
Add the fish soup, sugar, light soy sauce, and white pepper to a boil. Add fish bones and continue cooking.
5.
Add the fish fillets slightly hot to serve.
6.
Sprinkle salt, pepper powder, and chili noodles on top one by one.
7.
Then sprinkle with minced garlic, minced garlic seedlings, dried chili, and rattan pepper.
8.
Boil the oil in a pot and pour it on top.
Tips:
1. Cane pepper can be replaced with pepper, which is ordinary boiled fish.
2. The side dishes can be changed to what you like, and some need to be processed can be sautéed or boiled. Stir-frying is to stir-fry with dried chili and dried Chinese pepper. This is a more authentic method.
3. The bottom material can be used as the bottom material for hot pot.
