Boiling fish fillet is a Sichuan dish, and the fish is usually made from fresh grass carp, bean sprouts, peppers and other ingredients. "Oily but not greasy, spicy but not dry, numb but not bitter, smooth and tender meat" is its characteristics. Delicious fillet, I don't feel any spines when I eat it, it tastes super.
Prepare the ingredients you need: fish, dried chili peppers, peppercorns, ginger, garlic, shallots, oil, salt, monosodium glutamate, dry starch, cooking wine, watercress (or minced pepper), raw egg white, pepper.
Step 1: Prepare the above ingredients, then kill the fish and wash them, chop off the head and tail, slice them into fillets, and chop the remaining fish steaks into several pieces. Then grab the fillets with a pinch of salt, cooking wine, corn starch and a protein and marinate for 15 minutes.
Step 2: Prepare a soup pot here, then boil a small pot of water, then wash the bean sprouts and put them in boiling water to blanch. Scoop it into a large basin, sprinkle a little salt to your taste, and set aside. Prepare a wok, wash and heat the wok, add three times the usual stir-fry oil to the pan, add three tablespoons of watercress and sauté until fragrant, add ginger, garlic, green onion, peppercorns, paprika and dried red peppers and sauté over low heat.
Step 3: After waiting for the flavor to come out, add the head and tail and the fish steak, then turn the heat to high and turn it over. Add cooking wine and soy sauce, pepper and sugar to an appropriate amount and continue to stir-fry for a while. Add some hot water and season with salt and MSG. Then when the water boils, keep the heat on high, put the fish fillets in one by one, use chopsticks to disperse, and turn off the heat in 3 to 5 minutes.
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Step 3: Pour the cooked fish and all the soup into the large basin containing the bean sprouts. Then take another clean pan and pour in the right amount of oil. When the oil is hot, turn off the heat and let it dry. Then add the peppercorns and dried peppers and sauté over low heat to create the aroma of the peppercorns and peppers.
When the color of the peppers is about to change, immediately turn off the heat and pour the oil and peppercorns from the pot into a large plate of fish. This is delicious with boiling fish fillets, it is made well, and the taste is great, and friends who like it can try it.
I don't know what soup to eat in the summer, so this sour radish duck soup is very suitable for you. Sour radish duck soup, the soup tastes sour, duck meat tastes strong, sour radish is the finishing touch of this soup, the taste is very good.
Ingredients for preparation: 1000g of duck chopped, 500g of sour radish, appropriate amount of cooking wine, appropriate amount of oil, 15g of green onion, 10g of ginger slices, appropriate amount of peppercorns, appropriate amount of flower carving wine, 3g of white pepper powder, and appropriate amount of salt.
Step 1: Prepare the above ingredients, then prepare the required sauerkraut, here the soaked radish, fish out with a clean utensil, cut it into pieces and set aside. Then two fresh ducks bought back, cleaned up, and then chopped up for later.
(Sour radish to brew their own to be delicious, preferably old sour radish, the taste is very good)
Step 2: This soaked radish should be fished out with clean utensils and cut into pieces for later. Then prepare the wok, wash the pan, then add the appropriate oil, when it is 50% hot, add the shallots, ginger slices, peppercorns and stir-fry until fragrant, then add the duck and a little cooking wine and fry until golden brown.
Step 3: Here the fried duck, add boiling water to the soup pot (the water is not over the duck), then add the chopped sour radish, bring to a boil on high heat, turn the heat down and simmer for 2 hours. Just wait until the duck is crispy and then season with pepper.
According to the taste, put some salt, sour radish duck soup, because the sour radish is added, so this salt should be put later. The taste of radish is very delicious, and the salt flavor can also be less.