Health Edition-astragalus Boiled Fish
1.
The raw material diagram is shown in the figure.
2.
Remove the bones and belly of the fish segments, and take the meat for later use.
3.
The fish is sliced from the tail into fillets, washed thoroughly, and marinated for ten minutes with one teaspoon of salt, one teaspoon of pepper, one egg white, half a tablespoon of edible oil, and half a teaspoon of chicken essence.
4.
Soak astragalus and wolfberry in boiling water for five minutes.
5.
Mix the fish fillets with half a tablespoon of starch and set aside.
6.
Put the oil in the pan and fry the scallions and ginger, put the fish bones and fish belly into the fry.
7.
Add astragalus and wolfberry soaked water to a boil.
8.
Add salt and pepper, add bean sprouts and cook.
9.
Spread lettuce in a bowl and set aside bean sprouts.
10.
Put the fish fillets into the soup in portions, don't put them all at once. The fish fillets can be fished out after they are set on a large fire.
11.
Remove the fish fillets in a bowl, and filter the soup in the pot into the bowl.
12.
Put the oil in the pot, and put the chili and prickly ash in the cold oil.
13.
When the chili and Chinese pepper turn reddish, take them out and place them on the bowl.
14.
Continue to boil the oil in the pot, turn off the fire, silently count for three seconds, and pour it on the fish fillets after the blue smoke is emitted.
Tips:
Afterword:
1. Make good dishes, and the fish should be fresh. It is best to choose grass carp, black carp, catfish, which are thick and less thorny.
2. Tips of sliced fish, friendship link of teacher Mi Ya:
3. The sliced fish fillets must be scrubbed with salt. Salt can remove some of the water in the fish fillets, and the fish flesh is firm and elastic. It is not easy to break, wash the sewage, change the water three times, and the fish fillets become tender, white and transparent.
4. Pickled fish fillets, put all the ingredients, massage with your hands for a while. Better tasting.
5. The fish fillets must be cooked at the highest heat, one by one, but the hands and feet must be swift, try to put them out within 30 seconds, and then cover the lid and boil. The fish fillets at this time are super smooth and tender.
