Boiled peeled fish
Dish specialties; The peeled fish is combined with the boiling method of Sichuan cuisine, spicy and salty, very tasty.
When purchasing, peeling fish should be purchased to feel elastic, and it can bounce back by pressing it with your hand, so that the meat has an umami taste.
Primary processing; 1. Peeled peeled fish 400 grams thawed, large change knife, small do not change knife, blanched water.
2. 125 grams of lettuce shredded and bean sprouts blanched in water and placed on the bottom of the plate.
Cooked treatment; Heat 50 grams of salad oil in the pot, add 10 grams of shallots, ginger slices, and garlic seeds, stir-fry incense, add 20 peppercorns and stir-fry incense, add Pixian bean paste, 50 grams of red oil, 30 grams of spicy hot pot base, add 500 grams of bone broth, add 15 grams of oyster sauce, 3 grams of Tianyi chicken juice, 10 grams of rice wine to boil, filter the residue, put the peeled fish into the pot, cook over medium heat to taste, pour over the pan on bamboo shoots and bean sprouts, and garnish with 5 grams of coriander.