1. Cut the Longli fish fillet into small pieces, put in the Haidilao boiled fish seasoning half bag of sauce and half bag of powder (you can also increase or decrease the amount of seasoning as appropriate, this amount is already relatively spicy), and add an egg white, Add two tablespoons of starch, add a small amount of cooking wine, stir well, and marinate for 10 minutes.
2. Wash the small rapeseed, boil it in boiling water for three minutes, remove it and put it in cold water for later use. (If you like to eat other vegetables, cook them in boiling water one by one. You can add more boiled fish and vegetables)
3. Mince green onion, chop ginger into thick strips, mince garlic (additional, forget to take pictures
4. Put about 400 ml of water in the pot (adjust the amount of water appropriately based on the vegetables being submerged). After the water is boiled, add one-third of the sauce bag of the Haidilao boiled fish seasoning, and boil it again. Add the marinated fish fillets, gently smooth them to prevent sticking, and cook for about four minutes.
5. Squeeze the boiled vegetables out of water and place them on the bottom of the pot. Pour the boiled fish fillets and the fish fillets into the pot together with the soup, sprinkle with dried chili, minced garlic, and sesame pepper.
6. In a separate oil pan, add shredded ginger, cook until blue smoke comes from the side of the pan, turn off the heat, pause for a while, and pour it over the hot peppers and sesame peppers in the basin.
7. Sprinkle chopped green onion and finish.
8. Give the main seasoning a close-up.
Tips:1. When cooking vegetables, add a drop of oil and a little salt to the boiling water to keep the vegetables green.
2. A variety of vegetables can be used to make boiled fish.
3. Put the cooked vegetables into cold water to keep the color of the vegetables bright.
4. Longli fish can be replaced with grass carp or other favorite fish. My family only has longli fish, but the longli fish is tender and thornless, which is not bad.
5. Use seasonings as appropriate, spicy enough, numb and delicious.
