1. Prepare ingredients, slice lotus root, yuba and lettuce into sections, red pepper into diced pieces, onion into sections and diced separately, and mash garlic into garlic paste.
2. Boiled fish is usually cooked with black fish or grass carp. This one uses pansa fish fillet, the main consideration is that there is no fish bone and fish bone, the meat is fresh and tender, and it has a good taste. Wash the fish, cut into pieces, add cooking wine, salt, egg white, starch, and pepper, stir evenly, marinate for about half an hour, and taste.
3. Pour vegetable oil into the pot. After the oil is heated, add Pixian bean paste and stir fry to get the red oil, then add half of the Chinese pepper, sesame pepper and red pepper, as well as the garlic and green onions, and continue to fry. When the fragrant flavor is obtained, add water , Put in star anise, bay leaves, salt, put in the fish after the water is boiled, and boil for about 5 minutes.
4. After the fish pieces are cooked, remove them and put them in a bowl for later use. Then put lotus root slices and lettuce in the soup.
5. When the lettuce is half-ripe, add bean sprouts and yuba and continue cooking. After the side dishes are cooked, pour all the side dishes and soup base into a bowl.
6. Spread the fish pieces flat on top of the side dishes. Then wash the pot, put in an appropriate amount of vegetable oil, put the remaining pepper, sesame pepper, red pepper and green onion into the pot and stir-fry, turn off the heat after the aroma is released, pour it on the fish, and boil it in fragrant water The fish is finished.
Tips:If you choose black fish or grass carp to make, you can make the fish head and fish bone soup as the soup base after the fish is washed.
