Every year at this season, I come sick. Last week, I had a toothache, and my face was as swollen as sugar in my mouth. I managed to get over it with difficulty. This week, I started to catch a cold again. I sneezed and dripped, and I couldn't smell anything from my nose. I couldn't come out, and I couldn't taste anything. After taking the cold medicine, my eyes seemed to be filled with lead. I wanted to sleep, but I couldn't be bothered to cook. Since last night, I have been thinking about making myself some delicious drops. After thinking about it, I can only think of spicy ones that can stimulate my tastebuds who have no feelings now. I can sweat a little if I eat a hot meal, and add some Chinese cabbage to detoxify it. I really feel comfortable.
This diving fish fillet looks like boiled fish, but in fact there is still a difference. The boiled fish fillet has not been oily. After the diving fish is oiled, the gravy is retained, making the taste more tender and smoother; the cabbage is tender, juicy and delicious.
Spicy diving fish fillet
By DianaLakin
Recipe Recommendations
- cabbage 300 grams
- grass carp 400 grams
- vermicelli 100 grams
- egg white one
- minced garlic 1 tablespoon each
- onion appropriate amount
- Jiang appropriate amount
- dried red pepper 6-8 root
- pepper 30 capsules
- soy sauce 1 teaspoon
- cooking wine 1 tablespoon
- Pi County bean paste 1/2 tablespoon
- white pepper 1/2 teaspoon
- salt appropriate amount
- chicken essence appropriate amount
- water starch appropriate amount
- broth appropriate amount
- vegetable oil appropriate amount
- chili powder appropriate amount
- pepper powder appropriate amount
Steps for Spicy diving fish fillet
1
Prepare raw materials.
2
Wash the cabbage, and cut the cabbage horizontally for 2-3 times.
3
Cut the cabbage into slices; soak the vermicelli in warm water to soften and set aside.
4
Wash the grass carp, remove the head and tail, and remove the fish along the fish bones.
5
Remove the thorns.
6
Slice the fish, but not the fish skin.
7
Use a little green onion, ginger, garlic, cooking wine, salt, white pepper, water starch, and egg white to size and marinate for half an hour to taste.
8
Pour oil in a wok, heat until warm, and add the marinated fish slices.
9
Remove the fish slices immediately as soon as they change color.
10
Leave the base oil in the frying pan, add pepper, dry red pepper, onion, ginger and garlic minced, and Pi County bean paste to stir fry until fragrant.
11
Add soy sauce.
12
Pour in stock or water and bring to a boil.
13
Put on vermicelli.
14
Cook until the vermicelli is almost ripe, add cabbage slices and cook.
15
Season with salt and chicken essence.
16
Pour the ingredients prepared in the pan into a large bowl, and then add the smooth fish slices.
17
Sprinkle with chopped green onions, chopped garlic, pepper powder, and chili powder.
18
Heat up the stir-fry with vegetable oil.
19
Pour on the fish slices.Spicy diving fish fillet Make Tips
Thoughtful tip: When cutting cabbage, slice cabbage horizontally 2-3 times, and then cut again. In this way, the cabbage slices are very thin and easy to taste. You can also use fish nuggets, chicken nuggets and other ingredients to make the same series of diving dishes.