Cold Pot Fish Fillets

Name: Cold Pot Fish Fillets
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: A grass carp; Some shallot; 2 each Pickled peppers; 2 spoons green pepper; A handful Dried chili; A celery; 2 each star anise; A handful Boca; A handful Chinese cabbage; Some ginger; Some garlic; Some Bubble ginger; Some Bay leaf; A pack Mala Tang Seasoning; 2 spoons Soy sauce; a little White pepper; a little Chicken Essence; a little salt; 2 spoons starch; Spoonful Dried chili noodles; 1 spoon Rapeseed oil

by Yuxin Xinxin

4.9 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

Cold pot dishes are Sichuan specialties. The common ones are cold pot fish, cold pot rabbit, cold pot skewers. It means to add the ingredients after cooking the spicy seasoning. After eating, it is counted as boiled food. When eating, it is dipped in a dipping dish, which is a bit similar to hot pot. Much simpler than hot pot. During the Chinese New Year, come to a pot of hot pot dishes. Very high-end. There are a variety of ready-made spices in the supermarket, which is very convenient to make. "

Cold Pot Fish Fillets

1. Cut the grass carp into thick slices.

2. Add the cooking wine with green onion, ginger, garlic, and white pepper to remove the smell. Pickled with starch.

3. Put oil in the pot, add all the ingredients and stir fry to get the fragrance.

4. Xiao Huo Bian.

5. Add a handful of dried chili noodles. Continue to stir fry.

6. Put the ingredients in the cold pan and stir fry.

7. Just stir it to this level.

8. Add an appropriate amount of water to remove the spices inside. Don't.

9. While boiling the water, remove the excess residue from the pot.

10. Water is open, light soy sauce, soy sauce.

11. Put the marinated fish fillets.

12. Add dried chilies to a boil over high heat.

13. This fish fillet should not be cooked for too long, just cooked just right.

14. Turn off the heat for five minutes and add the chicken essence.

15. Serve on the plate and pour over. Eight mature hot oil. The bottom of the pot can be filled with some of your favorite vegetables. The kind that should be cooked quickly, because this vegetable does not need to be boiled. I use spinach and Chinese cabbage.