Hot fish
By VicentaLakin
Why do you call it a hot fish
Recipe Recommendations
- black fish appropriate amount
- coriander appropriate amount
- onion appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- hot pot base 30 grams
- bean paste appropriate amount
- dried chili appropriate amount
- pepper appropriate amount
- medium spice
- cook
- ten minutes
- simple
Steps for Hot fish
1
Prepare a fresh black fish
2
Cut off the head, keep the tail, cut the fish into two pieces along the middle bone
3
Fish hides down, cut into thin pieces
4
Get ready for the sauce. Slice slices. Dry pepper cut
5
The golden mushrooms are in the boiler, and when they're ready, they're in the bowl
6
They add salt to the fish tablets, starch, egg clean, wine pickers
7
Hot pots of cool oil pour into the peppers, dry peppers, soybean bean sauce and slow-fire workers make red oil and scent。
8
Put a small pan in the pot, increase half the pot, burn the fire and make it work for about 10 minutes
9
In 10 minutes, turn the fire, boil the soup in the pot and then boil the fish, and cook it in a bowl full of golden needle mushrooms
10
Put in more oil in a clean pot, put in the remaining peppers, don't make it fried, pour the well done pepper oil on the fish tablets, so that you can eat the onionsHot fish Make Tips
1. Stir-fry the doubanjiang slowly over low heat to release the red oil; this creates a better color and a richer flavor.
2. Add a small piece of hot pot base (not water-boiled fish seasoning). This makes the taste much better, similar to what you get at a restaurant. If you only use doubanjiang, the flavor lacks the aroma of beef tallow, whereas the hot pot base has a nice beef tallow scent.
3. If you like a stronger flavor, you can also add a suitable amount of pickled chilies.