Winter is to love to eat hot and spicy dishes, today's sharing of this spicy bean flower fish is a kind of classic Sichuan cuisine, their own home to make it is not troublesome. Tender lactone tofu with tender fish fillets, so silky, hot and spicy flavor is more delicious than boiled fish, eat quite appetizing, love spicy friends do not miss Oh!
Make this spicy bean flower fish, the choice of longli fish to make fish fillets is the most appropriate, longli fish taste delicious, high meat rate, smooth taste, no thorns, fish meat for a long time to cook and not old, no fishy taste and peculiar smell, belongs to high protein, nutrient-rich fish, even the hand remnants can not do smashing, delicious.
【Ingredients】: 1 box of lactone tofu, 1 piece of dragon fish (or sabah fish), 3 dried chili peppers, 1 handful of peppercorns, 1 green onion, 1 egg, ginger and garlic, 2 tablespoons of watercress paste, 1 tablespoon of light soy sauce, 1 teaspoon of sugar, 1 teaspoon of starch
【Method】:1, rinse the dragon fish meat, and then use kitchen paper to absorb the moisture on the surface, and cut into slices with a diagonal knife;
2, put in the starch, egg white and salt and hold well for 20 minutes;
3, lactone tofu cut into slices, put into the plate, use a small pot to boil a little water, pour boiling water into the plate soaked in tofu slices for later;
4: Put in the appropriate amount of oil in the wok, add ginger slices, peppercorns, dried peppers and green onions and stir-fry until fragrant, turn to low heat and add watercress sauce to fry the red oil;
5, pour into the appropriate amount of water, the amount of water should be enough to not over the fillet;
6: Turn the heat to a boil and pour in soy sauce and sugar;
7, put the fish fillet into the inside, do not pour the whole plate, that will pour the excess egg whites into it;
8, the fish fillet boiled to change color, the water soaked in tofu poured out, the cooked fish fillet fished up and placed on the tofu, and then the boiling soup in the pot poured on the fish meat, the boiling soup will be boiled tofu;
Chop the garlic and green onion on top of the fish, burn some hot oil on it, the aroma is fragrant, and the red color is the most delicious
【Tips】:
1, I use boiling water to soak lactone tofu to ensure that the hot soup behind can be boiled tofu;
2, the fish fillet piece by piece under the pot is better, after entering the pot with a spatula gently push away do not use chopsticks to stir, otherwise the fish is easy to become scattered; the fish fillet boiled discolored can be, keep the fish smooth and tender, can not be cooked for a long time;