Name: Spicy Fish Fillet
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 1 piece fillet; 300g Bean sprouts; 100g Shiitake Mushrooms; 3s lettuce; 1 tablespoon Hot pot bottom material; 1 tablespoon Cooking Wine; 2g salt; 1 tablespoon Egg white; 1 tablespoon June Doubanjiang; 5 Dried chili

Spicy Fish Fillet

by Yuxi House

4.8 (1)

Favorite

Difficulty

Normal

Time

Serving

In the cold winter, a family gathers together, chatting, eating hot hot pot, and the spiciness of sticking out tongues from time to time. Is there anything more pleasant than this?
Come on, friends~~~~"

Spicy Fish Fillet

1. One silver carp, fill the fillet, be careful;

2. The fish fillets are all sorted;

3. Prepare the egg whites;

4. Add a spoonful of egg white;

5. Grab well, stir, add a little cooking wine and salt, and marinate for a few minutes;

6. Prepare bean sprouts, lettuce, and a few shiitake mushrooms;

7. Hot pot, add Chongqing spicy hot pot bottom, stir fry, add June bean paste, and dried red pepper;

8. Take an induction cooker, add bean sprouts and shiitake mushrooms (procedure 6), and water, boiling water hot pot program;

9. Wait for the water to boil, put in the hot pot bottom, program 7

10. Bring to a boil again, put in the pre-marinated fish fillets (Procedure 5);

11. Wait for the water to roll up again, turn it down, adjust the flavor, add lettuce, and you can start eating;

12. The finished product is delicious~~~

Tips:
Yu Xi's broken thoughts:
1. Be careful and skillful when filling fish fillets;
2. The fish fillets will be more tender and smooth when caught with egg white;
3. Spicy and salty can be according to personal taste;