Kwai banquet dish -- boiled fish-You Are Foodie

By Alston
95

Kwai banquet dish -- boiled fish

Because she is a housewife and loves food, she often browses various food websites and finds that the recipes of each Kitchen God are very complex. Why bother to make us difficult? Think about it: if it is simple, you and I can do it. Why is he called a kitchen god.Don't ask others, give full play to the original taste of the ingredients, and simply cook, just as delicious.

Main Ingredients

Wanyu More than 1 jin

Auxiliary Ingredients

Score appropriate amount
salt A moderate amount of
coriander A little
Boiled fish sauce Half bag
Tofu skin 1/2
Baby Cabbage A little
Oyster mushroom A little

1. It must be fatty boiled fish or spicy fish. Most families in Sichuan use this kind of fish for dinner during the Spring Festival.2. Vegetables can be added with potatoes, lettuce, bean sprouts, kelp, etc. depending on your preference.

Step 1 . Prepare the ingredients.

Step 2 . Slice the fish and marinate it with half a teaspoon of salt and two teaspoons of cornflour.

Step 3 . After changing the knife, let the vegetables boil in the water for 30-60 seconds, and put half a teaspoon of salt when cooking. Take out the drained water and put it into the soup basin.

Step 4 . The key seasoning appeared ----- fat spicy fish.

Step 5 . Put half a bag of spicy fish seasoning into the hot pot with cold oil and stir fry until fragrant. Add an appropriate amount of water to boil, and it is better to add boiling water.

Step 6 . Add fish heads and bones to boil after boiling, cook for 3 minutes until the soup turns white, and add marinated fish fillets.

Step 7 . After boiling the fish fillet for 30 seconds, pour the fish fillet and soup into the boiled vegetable soup basin, add coriander, and serve.

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