Boiled Live Fish
by Xu is thinner
Favorite
Difficulty
Normal
Time
15m
Serving
2
1. Preparation of boiled live fish: Clean the fish and all the prepared dishes separately and cut them for later use (the black objects in the fish belly must be cleaned up, sliced, and loaded with sweet potato powder and egg white, a little salt, and 1 spoon of cooking wine. Marinated) All seasonings are prepared, dried chili, cut into sections, green onions
2. Pour a little oil into the pot, add the boiled fish seasoning packet, green onions, ginger, sour, dried chili, and Chinese pepper when it is slightly hot, stir fry until it has a spicy and strong flavor, add an appropriate amount of water and salt to a boil (taste Check if the soup tastes salty, add it if it’s not enough)
3. Pour the fungus, baby cabbage, duck blood, cucumber, into the pot and cook until 8 minutes cooked (pay attention to push the bottom of the pot halfway to avoid sticking the pot). Pick up all the vegetables in the pot and place them in another container for use. Keep the soup. In the pot
4. Put the marinated fish head in the pot and cook for 2 minutes, then add the remaining fish, and cook the fish for a total of 6 minutes. Then put the bean sprouts in the pot and cook for 30 seconds. In the container, then gently scoop all the fish in the pot onto the vegetables (cover the container and cover the vegetables), then pour the fish soup in the pot into the container, and sprinkle a little pepper and dried chili ( If there is more soup, you can pour out the container. Don’t use soup to submerge the fish fillets, and then wash the pot.
5. Pour edible oil into the pot, heat it until the temperature of the oil is high, and then pour the oil. Pour the oil on the fish as much as possible, and then add coriander, shallots, sesame, and boiled live fish to the table.
