Stimulating Delicious Spicy Flavor-spicy Fish Fillets
1.
Remove the viscera and gills of the grass carp, wash it, chop off the fish head, and slice the fish body with an oblique knife;
2.
Cut fish fillets, add cooking wine and salt to marinate for about 20 minutes;
3.
Cut green onion into sections, slice ginger, cut baby cabbage into sections, and cut chili into small sections for later use;
4.
Pour twice as much oil as usual for cooking in the pot. When the oil is 60% hot, add pepper and chili until fragrant, then add green onion and ginger to stir fry until it is fragrant;
5.
Add the bean paste and stir-fry evenly to get the aroma, then pour in warm water and boil until the water boils, add steamed fish soy sauce, pepper, and then add the marinated fish fillets;
6.
After the fish fillets are in the pot for 5 minutes, add the noodles and baby cabbage, cover the pot and cook on low heat for about 15 minutes, then it will be out of the pot.
Tips:
1. Remove the black film in the belly of the fish, which can reduce the fishy smell;
2. I feel that steamed fish soy sauce is a bit fresher than light soy sauce. It is more suitable to make fish. If there is no steamed fish soy sauce at home, you can also add light soy sauce;
3. The chili is cut into sections, the spicy taste is easier to be forced out, and a little troublesome, the taste is more intense.
4. The vegetables you add can be freely selected according to your own preferences. The powder belt I use is a bag of wet powder belt. If you buy a dry powder belt, you need to soak it in boiling water in advance before using it;
5. My method of spicy fish fillets is the most common and the easiest.
