Not Too Spicy Boiled Fish
1.
After buying the fish, wash it, add the chopped green onions, ginger, cooking wine, vinegar, and salt to marinate for a while. I marinate for more than half an hour. People say that it is better to marinate for about 3 hours, but I don’t care about that much~
2.
After marinating, slice the fish into flakes~ I bought the whole fish, which is easier to slice. Everyone ignores my knife skills...Fishing fish is a skill~
3.
The sliced fish fillets are added with cornstarch and five-spice powder to remove moisture, and marinated...
4.
During the period of marinating fish, the bean sprouts were blanched and spread on the bottom of the bowl. There was a deep bowl at home, so I had to put it in a basin...
5.
Cut the green onion, ginger, garlic and coriander~
6.
Saute the green onion, ginger, garlic and peppercorns in a pot
7.
Add cheats-Laoganma tempeh sauce, the aroma comes out all at once, and the color becomes better
8.
Add water to a boil. If you have broth at home, it is best to add broth. It will taste fresher and more delicious. Add some salt after the water is boiled.
9.
Add the fish fillets and blanch them. If you cook for a long time, the fish will get old. If you don’t mind, you can cook it for a while.
10.
Pour the cooked fish into a pot with bean sprouts, sprinkle with coriander on the surface, add oil to the pot with cooked peanuts, add the dried chili, pepper, and pour it into the pot~~
11.
Dangdang~~ It’s done, this kind of boiled fish is delicious and not so spicy. It suits someone’s taste. Unfortunately, I still miss the authentic Sichuanese boiled fish. The bowls are filled with red peppers. It feels spicy and spicy. ~~
