Sliced Fish in Hot Chili Oil-You Are Foodie

By Thera
77

Sliced Fish in Hot Chili Oil

Boiled fish is Sichuan food, but after coming to Huaibei, it changed its original taste. It seems that a person has his own way, and a region has its own way. Do as the Romans do.I do this with a lot of side dishes. It tastes spicy and delicious. It's very delicious.

Main Ingredients

Cured meat appropriate amount
Ham appropriate amount
fans A moderate amount of
Green vegetables A moderate amount of
Bean sprouts A moderate amount of
Mushroom A moderate amount of
snakehead A moderate amount of

Auxiliary Ingredients

Scallion ginger appropriate amount
Chili shreds appropriate amount

1. Bean sprout fans are indispensable. The ingredients can be matched according to your preference. My parents said it was more enjoyable than eating hot pot.The sliced fish is a technical job. You can ask the fish seller to give you the sliced fish. Be sure to clean up when you go home.3. The key to the taste of boiled fish is to wash and pickle the fish fillets, put them into the water, sprinkle salt during washing, knead the mucus, rinse, rinse and rinse until there is no dirt.Marinate with salt, pepper, egg white, marinate for ten minutes before grasping starch.When you go into the water, the fire should be big. The fish fillets can be quickly shaken down the pot, scattered with chopsticks, discolored, rolled and fished out. When it comes out of the pot, it's sixorseven ripe. Once the hot oil is poured, it's ninetypercent. The remaining 10% of the stew is stuffy.4. Black fish and Grasscarp can be used for boiled fish.

Step 1 . Skull cut into pieces, fish slices.

Step 2 . Shredded chili peppers, Sichuan peppercorns, scallions, ginger, and star anise.

Step 3 . As a side dish, you can choose according to your preferences. Adding lettuce is also delicious, but my younger brother doesn't eat lettuce.

Step 4 . Mix the fish fillet with salt, pepper, and egg white, soak for ten minutes, sprinkle with starch, and mix well for later use.

Step 5 . First, stir fry scallions, ginger, star anise, Sichuan peppercorns, and half shredded chili in oil over low heat. Add fish head bones and stir fry for a while, then add bean sprouts, mushrooms, and preserved meat. Stir fry evenly.

Step 6 . Bring to a boil with water, season with salt, and simmer over low heat for 20 minutes until fully cooked.

Step 7 . Take out all the ingredients and put them in the basin.

Step 8 . Blanch vegetables, vermicelli, and ham until the vermicelli is slightly harder than what you like.

Step 9 . Take it out and put it away.

Step 10 . Bring to a boil over high heat, pour in fish slices, roll and then remove. Season the remaining soup with monosodium glutamate.

Step 11 . Pour the soup into a basin, sprinkle with chili powder and Sichuan pepper powder for later use.

Step 12 . Deep fry fragrant Sichuan peppercorns and dried chili peppers in a cool oil. Once fragrant, remove them and place them in a basin. Heat up the remaining oil and pour it on top.

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