Savoury Boiled Fish, Using Pangasius to Make It More Perfect

Name: Savoury Boiled Fish, Using Pangasius to Make It More Perfect
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: Some Pangasius; Some White pepper; Some Corn flour; Some Cooking Wine; Some salt; Some shallot; Some Dried chili; Some ginger; Some garlic; Some pepper; Some Sugar; Some Chicken Essence; Some Doubanjiang; Some Bean sprouts

by Xiaomei's Food Spectrum

4.8 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

2

Xiaomei has been in love with pangasius a few years ago,
The reason is because...lazy.
All kinds of fresh fish must be boneless.
Pangasius is sold in slices, boneless.
If you like to eat fish but worry about bone removal, buy it.

In the past two years, hot pot restaurants basically have pangasius, but I haven't seen it before.
The soup hot pot is a must, soft, odorless, and thornless.
But it's best to blanch it in the red soup, the taste.
One person can eat one plate of meat, it is said.
Fish meat does not gain weight.
Eat up. "

Savoury Boiled Fish, Using Pangasius to Make It More Perfect

1. Pangasius fillets are large and can be thicker, because pangasius cannot be sliced out of thin slices. Continuous slice cutting, also known as butterfly slices, the first knife does not cut to the end, the second knife cuts off. Put the cut pangasius into the water, add cornstarch, white pepper, cooking wine, and salt to the water.

Savoury Boiled Fish, Using Pangasius to Make It More Perfect recipe

2. Mix well with chopsticks.

3. Put salt in the water and put bean sprouts after boiling.

4. Remove and place on the bottom of the bowl.

5. Heat oil, add bean paste, green onion, ginger, garlic, and pepper, and stir fry until fragrant.

6. Add water, appropriate amount of salt, chicken essence, and sugar.

7. Put the fish fillets after the water is boiling, 2-3 pieces at a time,

8. Put the water in the pot and boil again, and the fish can be taken out when all the meat turns white. The fish should not be in the water for more than 20 seconds, but it should be determined by the water and fire of your home.

9. Put the fish out on the bean sprouts, which is probably the case on the plate.

10. Boil the fish soup in a pot and strain it on top of the fish.

11. Put the dried chili, garlic, and chopped green onion on the fish, heat the pan to heat the oil, pour the oil on the chili when the oil smokes, and serve.