Name: Poached Fillet
Total time: 15 min
Yield: 4
Cuisine: Chinese
Ingredients: 350g Long Li Fish Fillet; 30g oil; 10g ginger; 2g salt; 2 tbsp Corn flour; 20g Cooking Wine; 6 Dried chili; 5g pepper; a little parsley; Some Shallots; a little Garlic slices; 1 tbsp Doubanjiang; 2g Chicken Bouillon Powder

Poached Fillet

by Xianger Kitchen

4.6 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

The spicy flavor is always unsatisfactory. The boiled fish fillet is tender and delicious. It is relatively convenient to use the Longli fish fillet. You can adjust it to suit your own taste when you like it. You can try to make it if you like it. .

Poached Fillet

1. Thaw fish fillets, rinse and absorb moisture

2. Prepare the seasoning

3. Cut the fish fillet diagonally into slices

4. Put the cooking wine, salt, ginger and cornstarch into a bowl, stir well and let stand for 1 hour

5. Stir-fry the dried chili and Chinese pepper to create a fragrance

6. Mashed and set aside

7. Add Pixian bean paste in a hot pot and saute until fragrant, then add shallots, garlic slices and ginger to fragrant

8. Pour in boiling water and bring to a boil

9. Add fish fillets one by one

10. After boiling, season with chicken essence and turn off the heat.

11. Pour into a bowl and sprinkle with coriander and chili pepper

12. Pour oil into the pot and cook until it smokes, then turn off the heat, pour it into a bowl and serve

Tips:
1. If you don't need longli fish, you can replace grass carp with thicker fish.
2. Don't use a shovel to turn the fish fillet when you just put it in. Otherwise it is easy to break the fish fillets.