Spicy boiled fish
By SamSanford
Ingredients: chicken essence
Recipe Recommendations
- grass carp art. 1
- green vegetables 1 small
- sweet potato of 2
- mushroom appropriate amount
- Pi County bean paste appropriate amount
- salt appropriate amount
- white pepper appropriate amount
- white sugar appropriate amount
- chicken essence appropriate amount
- edible oil appropriate amount
- broth appropriate amount
- onion appropriate amount
- Jiang appropriate amount
- octagonal one
- dried chili appropriate amount
- pepper appropriate amount
- slightly spicy
- cook
- three-quarters of an hour
- ordinary
Steps for Spicy boiled fish
1
Wash the grass carp, cut the fish head into slices, cut the fish slices, slice them into large thin slices, and marinate them with green onion slices, ginger slices, salt, and white pepper for a while.
2
Cut sweet potatoes into thick slices, cut mutton blood into thick slices, pick green vegetables, and tear mushrooms into strips.
3
Put the oil in the wok, add the star anise, pepper, and dried peppers, slowly fry over low heat until fragrant, and pour out for later use.
4
Leave the base oil in the pan, stir-fry the Pi County bean paste with moderate heat to produce the red oil. After the fragrance is fragrant, add the green onion and ginger slices to stir-fry to create the fragrance. Add the sweet potato slices and stir-fry for 2 minutes, add the stock to the heat.
5
Boil the sweet potatoes until they are 80 ripe, add the mushrooms and sheep blood, take them out after boiling, and place them in a large bowl to cover the bottom.
6
Add green vegetables in the soup, cook them, and remove them. Turn down the heat and put in the fish slices one by one. After putting them all, bring to a boil over high heat. Do not stir with a spoon to prevent the fish slices from being shredded. The fish slices can be taken out after turning white.
7
Wash the frying pan, re-heat the aniseed oil, and pour it on top!Spicy boiled fish Make Tips
Narration: 1. Don't make the fish slices too thin and easy to break, or too thick and difficult to cook, and the size should be even. 2. The side dishes can be replaced with any dish you like. 3. Fish slices can be taken out when they turn white to avoid getting old. 4. I haven't used fish heads and fish bones, so I can also stir-fry them and cook them together.