Moxiang Pangasius
by catherinelyy
Favorite
Difficulty
Easy
Time
30m
Serving
2
1. Soak a handful of bean curd with cold water half an hour in advance, wash and control water after soaking.
2. A section of green onion is chopped into two pieces, a piece of ginger is chopped, and two cloves of garlic are flattened and minced.
3. Cut a piece of pangasius horizontally into thick slices, add a small amount of starch, a small amount of cooking wine, chopped green onion and ginger, sprinkle in a small amount of pepper, stir evenly with chopsticks and marinate for 20 minutes.
4. Put a small bowl of minced garlic and another portion of chopped green onion, add cumin powder, chili powder, salt and chicken powder, mash a handful of peppercorns into the bowl, sprinkle some cooked sesame seeds, and mix well. Up.
5. Put an appropriate amount of water in the pot, boil, add the tofu skin and cook for a few minutes, then drain and remove.
6. Put fresh water in the pot. After the water is boiled, add the marinated fish fillets and cook slowly over low heat.
7. After being cooked, remove and place on the bean curd.
8. Put an appropriate amount of oil in the pot. After the oil is hot, pour it on the small ingredients while it is hot.
9. Pour in an appropriate amount of light soy sauce and a small amount of balsamic vinegar, and stir evenly with chopsticks.
10. Pour it on the fish.
