Gluttonous Fish

Name: Gluttonous Fish
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 500g Consuming fish; 200g Green bamboo shoots; 20g Cooking Wine; 70g Doubanjiang; 8g Dried pepper; 10g ginger; 3 cloves garlic; 8g Millet spicy; 5g Sugar; 2g pepper; 5g starch; 1 vanilla; Some salt

by Food Fun Vegetable House

4.7 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

Recently, I have been vegetarian. My friends said they couldn't stand it anymore and clamored for meat. Okay, I'm going to meet the little masters today, let's have a meal, not only to relieve the greedy, but also to have a meal, so be happy. [Welcome to exchange food, please search WeChat public account: "Shiqucaiwu" or directly add EJM2467]

Speaking of food, Chongqing people can't do without pepper and chili, they are neither spicy nor spicy. Dishes without pepper and pepper always feel tasteless. With the company of pepper and pepper, the dishes become flavorful in an instant. So hot peppers and Sichuan peppers have a special feeling for people in Chongqing.

The gluttonous fish dish shared by Cai Cai Wu today is characterized by spicy spicy, bright red color and numb aroma. With a gentle kiss, echoing on the tip of the nose is the scent of pepper and numb, which stimulates the taste buds. I can't live anymore.

A bite of the fish is filled with white rice, which is so uncomfortable. Even if you are exhausted, the reward of a good meal will make the fatigue go away for the most part. When it comes to meals, I still like it.

Gluttonous Fish

1. Prepare raw materials in advance

Talking: Thaw the fish in advance to remove the thick ice on the surface

2. Clean the thawed fish, use cooking wine and salt to remove the smell

3. Peel the green bamboo shoots and cut them into 3-5 cm long strips, put them in a boiling water pot and cook them. Talking: There is no fixed standard for the bottom dish. Cucumbers, potatoes, and lotus root slices are all acceptable.

4. Remove the cooked bamboo shoots and drain the water, and put them in the bottom of the bowl as a dish

5. Chop the ginger and garlic into pieces; slice the millet into pepper rings; chop the coriander and set aside

6. Pour the oil in the pot and heat it up, add the ginger, garlic, and peppercorns to the pot, then add the bean paste and fry the red oil for a fragrance

7. After all the ingredients are fragrant, pour in an appropriate amount of water, and turn the fish to a small fire.

8. Add pepper and white sugar to taste. When the soup is slowly tightened, blend the starch into water starch, and apply a small amount of thinner. The purpose of thickening is to thicken the soup and increase the delicate taste.