This dish is also one of the Sichuan cuisine boiled series, the authentic method requires a lot of pepper segments and cooking oil to make, Sichuan cuisine is heavy oil, but it is not greasy and spicy to eat. In view of the family practice, suitable for the taste of the public, The lotus mother deliberately improved it, the taste is slightly spicy, less oil, if it is not acceptable, the pepper segment is reduced. Bean blossoms can be exchanged for tofu or whole fish.
Ingredients: 1 flower chain, 1 part bean flower, ginger, green onion, garlic, coriander, dried chili pepper, peppercorn grains, salt, starch, egg white, red oil bean paste, sugar, pepper, cooking wine
Sliced fish fillets soaked in water drained, add salt, pepper, cooking wine, egg whites (I put the whole eggs), starch grasp well and marinate for fifteen minutes, marinate ginger, minced garlic, white onion segments, dried chili strips, etc
Heat a wok, pour in the right amount of cooking oil (because you want to pour oil, so the amount of oil in the early stage is not much), add ginger, green onion, minced garlic and stir-fry until fragrant, add red oil bean paste, stir-fry over low heat to make the aroma, add broth or water to boil, add salt, sugar, pepper to taste
Put in the bean blossoms and cook for 2 to 3 minutes, then add the fish bones and cook until they turn white, put the fillets in quickly, cook for 1 minute, gently push them with the back of the spatula, wait for the fillets to turn white and pour them into a large bowl containing bean blossoms, add the pepper segments, peppercorns, a little minced garlic, sprinkle with green onions
Heat 50 g of vegetable oil in another frying pan and pour it directly on the peppers
Finally, add the parsley segments. The picture was taken by me in 16 years, please do not say that the picture is stolen.