Private Dish "boiled Fish Fillet"

Name: Private Dish "boiled Fish Fillet"
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 200g Long Liyu; 100g Bean sprouts; 80g vegetables; 50g Enoki mushroom; 20g Tempeh; 25g Pixian Hot Sauce; 20g Pickled Pepper Sauce; 15g chopped green onion; 10g ginger; 1g salt; 2g MSG; 5g Sugar; 15g Soy sauce; 20g Shao wine; a little pepper; 3g star anise; 2g Cinnamon; 2g Fennel; 1 Bay leaf; 1 piece Tsaoko; Some Peanut oil; 10g Dried chili

by Large frying spoon

4.7 (1)

Favorite

Difficulty

Easy

Time

20m

Serving

2

In the past, boiled dishes were inseparable from old oil, otherwise they would not taste good. The old oil includes the oil from fried things, the slick oil from the five-spice sauce and the butter, etc., boil it to remove the water and use it to fry the pepper and chili. It is a very fragrant boiled oil, because it is five-spice, etc. It has a multi-flavor and mixed taste, so it tastes wonderfully fragrant. The problem is that the repeated use of waste oil is very unhealthy for the body. It contains a lot of carcinogens. Therefore, I never eat this kind of dishes outside. Especially in small restaurants, hygiene cannot be guaranteed. If I want to eat it, I make it myself.
It's actually very simple to take a little thought. You can make it by frying some spiced oil yourself, and the taste is also very good. You can mix rapeseed oil, tallow and sesame oil, or mix peanut oil and sesame oil to fry the spices to make fragrant boiled dishes.
Today I made a "boiled fish fillet" and had a delicious meal with meat and vegetables. It was very greedy, ha ha! I used dragon fish meat. The meat of dragon fish is soft, smooth and without thorns. It also has no muddy smell and other strange smells. It is a bit more expensive, but it tastes delicious! The practice is as follows;"

Private Dish "boiled Fish Fillet"

1. First slice the fish into thin slices, add salt, pepper, and rice wine to mix well.

Private Dish "boiled Fish Fillet" recipe

2. Then put in an appropriate amount of cornstarch, grab it evenly, and slurp it for 10 minutes for later use.

3. Add the peppercorns in a pot with warm oil and fry them until fragrant.

4. Fry the peppercorns until fragrant, turn off the heat and add dried chilies.

5. The chili can be served when it changes color slightly.

6. Leave the bottom oil in the pot, add spices and tempeh and stir fry.

7. Then add the hot chili sauce and pickled chili sauce to stir out the red oil.

8. Pour in green onion and ginger and stir fry until fragrant.

9. Then cook the rice wine and soy sauce, stir well, pour in hot water and bring to a boil.

10. Bring the soup to a boil, season with salt, monosodium glutamate, and pepper.

11. Put a little sugar on it for freshness.

12. Adjust the flavor and cook for a while, then remove the spices inside, and the flavor soup is blended.

13. Blanch the green vegetables, enoki mushrooms, and bean sprouts with flavor soup, then remove them and place them in the bottom of the pot.

14. Pour the prepared fish fillets into the soup and blanch them until they are ripe.

15. Sprinkle the blanched fish fillets on the vegetables and spread them out. Bring the soup to a boil and pour it into the pot.

16. After pouring the soup, sprinkle an appropriate amount of spicy oil.

17. Then bring the pot to a boil and serve with the pot.

Tips:
The characteristics of this dish: the soup is bright red, fragrant, tender fish fillets, refreshing vegetables, hot soup, spicy and delicious.

Tips;

1. Any fish meat can be used. For example, whole fish can be used to place the fish bones on the bottom of the pot, and then put vegetables and fish fillets.

2. It is recommended to use rapeseed oil, sesame oil and tallow to be more fragrant when frying old oil, if you do not use peanut oil.

3. When blending the flavor soup, remove the spices and remove the residue after cooking before use. If you use large-particle spices such as nutmeg, it is best to smash them and then deep-fry them. The spices with large aromas should be used less, and the spices with small aromas can be used appropriately.

4. It is best to use rapeseed for deep-fried spicy oil.

This private "boiled fish fillet" of the big stir-fry spoon is ready for your friends' reference!