Unforgettable Taste-spicy Stewed Fish Cubes
1.
Handle the fish pieces first. After the fish is cleaned, head and tail are removed, cut into pieces and drained.
2.
Knock into an egg with a small amount of flour.
3.
Add a little water and a little salt, and beat in one direction to a paste that can hold chopsticks.
4.
Pour the fish cubes into the egg batter and stir well.
5.
Put edible oil in a small pot. When the oil is heated to 60%, put the fish in the paste and fry on a low fire.
6.
Remove the oil when deep-fried until golden brown, so that all the fish pieces are prepared for use.
7.
Prepare side dishes. Clean the mushrooms and tear them into thick strips by hand.
8.
Soak the dry fungus with warm water, wash it, and tear it into pieces of appropriate size.
9.
Wash the cauliflower and pick them into single flowers, and tear the cabbage into large pieces.
10.
Peel the bean sprouts and remove their tails, wash them, and drain the water.
11.
Cut red hot pepper into circles, cut green onion into sections, slice ginger, peel garlic and set aside.
12.
Enter the topic, braised fish cubes. Put oil in the wok, and the amount of oil is about twice that of normal cooking. Put the pepper and dried chili diced on low heat and stir for a nice aroma.
13.
Add the shallots, garlic cloves and ginger slices and stir fry until fragrant.
14.
Stir the cauliflower and mushrooms in the pan for a minute.
15.
Stir fry the soybean sprouts and fungus in the pan.
16.
Finally, add the cabbage leaves and stir fry evenly.
17.
Add water until all the vegetables are submerged and boil on high heat.
18.
Add the fried fish pieces and cook for two minutes on high heat to get out of the pan.
19.
After the fish is out of the pot, put it in a large pot, put the coriander section and chopped twists and then serve.