Spicy Fish Fillet
1.
After thawing the longli fish, wash and absorb the moisture
2.
Cut into fish fillets
3.
Prepare olive oil, dried chili, Chinese pepper, chili noodles, lemon, green onion and ginger slices
4.
Add 10 ml of white wine, 2 slices of lemon, 2 slices of ginger and black pepper to the fish fillets, marinate for 20 minutes
5.
Bring the water in the pot to a boil. Pour the fish fillets, ginger and lemon, and cook until the fish turns white.
6.
Pour 10ml olive oil into the pot
7.
Warm oil, add Pixian bean paste and stir fry to make red oil
8.
Add boiling water and add the remaining ginger slices
9.
After the high heat is boiled, return the fish fillets to a boil, try the taste, add chicken essence and season it out.
10.
Add chili noodles and chopped green onion
11.
Pour 50ml olive oil into the pot and add the pepper
12.
Turn off the heat after the aroma bursts out and add the dried chilies
13.
Pour the chili noodles and chopped green onion.
Tips:
1. The fish can be marinated in white wine to remove the fishy smell and increase the fragrance;
2. After sauteing the peppercorns, turn off the heat before adding the dried chilies to avoid blackening the dried chilies;
3. Pixian bean paste is salty, the amount added depends on the amount of fish, so do not add salt when marinating the fish fillets to taste just right.
