【home Cooking】--spicy Boiled Fish
by Golden baby
Favorite
Difficulty
Normal
Time
15m
Serving
2
1. Wash the grass carp, cut the head of the fish, slice the fish, slice it into large slices, marinate with green onion, ginger, salt, and white pepper for a while.
2. Cut the sweet potato into thick slices, cut the lamb blood into thick slices, remove the greens, and tear the mushrooms into strips.
3. Put the oil in the wok, put the star anise, pepper, and dried chili in the pan, sauté slowly over a low heat, then pour out and set aside.
4. Leave the bottom oil in the pot and stir-fry the Pixian bean paste on a low heat to get the red oil. When it is fragrant, pour in the green onion and ginger slices and fry the fragrant. Pour in the sweet potato slices and fry for 2 minutes. Pour in the broth and bring to a boil.
5. Boil the sweet potatoes until they are 8 mature, add mushrooms and sheep blood, cook and remove them, and put them in a large bowl and spread on the bottom.
6.
Put the vegetables in the soup and cook them out.
Turn off the low heat, put the fish fillets one by one, and bring them to a boil after putting them all off. Do not stir with a spoon to avoid the fish fillets from breaking.
The fish fillets can be taken out when they turn white.
7. Wash the wok, reheat the aniseed oil, pour it on it, and you're ready!
Tips:Talk:
1. The fish fillets should be too thin and fragile, and should not be too thick or hard to be cooked, and should be of uniform size.
2. The side dishes can be replaced with any dishes you like.
3. Fish fillets can be removed when they turn white to avoid getting old.
4. I didn't use fish heads and fish bones. You can also fry them and cook them together.
