Fish Scented with Beans
1.
1 Soak the pepper and cut into cubes, chop ginger and garlic into mince, and chop green onion into chopped green onion; remove the head and tail of the beans, tear off the old tendons, wash and set aside.
2.
2 Take an empty bowl, add soaked diced chili, minced ginger garlic, chopped green onion, 5 tablespoons of chili oil and 1 tablespoon of sesame oil and mix thoroughly.
3.
3 Add 1/3 tablespoon of salt, 1/2 tablespoon of sugar, 1/3 tablespoon of chicken powder, 2 tablespoons of Haitian seafood soy sauce and 3 tablespoons of Shanxi old vinegar and mix well to make fish-flavored sauce for later use.
4.
4 Boil the water in the pot, add 1 tablespoon of salt, add the beans and blanch for 35 minutes, pick up the cold river and drain the water.
5.
5 Cut the beans into three pieces, place them on a plate, pour 1 tablespoon of sesame oil, and let stand to cool.
6.
6 Spread the fish spice in the middle of the beans, then drizzle the fish spice and serve.
Tips:
027EAT.com delicious guy reminds me:
1. The beans will be blanched first and then cut into sections, which will be easier to put on the plate; if you cut into sections first, the beans will have different lengths after being blanched, making it difficult to put on the plate.
2. To make the beans green after being blanched, add salt to the boiling water, and then cross a cold river after picking them up.
3. Beans contain saponins and phytohemagglutinin. They must be blanched until they are well cooked, otherwise they will cause nausea, vomiting, diarrhea, dizziness and other symptoms of poisoning after eating.
4. When preparing fish-flavored juice, you should taste it and add the seasoning until the fish-flavored juice is hot and sour, and then stop.
5. When buying beans, the beans with uniform thickness, bright color, transparent and shiny, and full grains are better. Those with cracks, wrinkles, thin strips without seeds, and insect marks on the epidermis are not suitable for buying.
