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. This newly improved dish is made with basa fish and is just as delicious. Red pepper was changed to green pepper flavor and pepper flavor blended together, not very spicy.
by lingling Ling Food 【Official Certified Master of Bean Fruit Cuisine】
Basa fish 248g
Arowana Nutritional Fortified Vitamin A Coriander Oil 300g
Pepper 20g
Green pepper 50g
20g each of green onion, ginger and garlic minced
Mung bean sprouts 200g
Salt 5g
Chicken essence 5g
Minced chives 30g
Cooking wine 5g
1 egg white
Dry starch 10g
1, basa fish thawed, one is almost 248g.
2: Use a blade to form a thin slice of 0.3cm, add salt, chicken essence, pepper egg white, a spoonful of starch.
3. Mix well.
4: Prepare side dishes, bean sprouts, minced shallots, ginger, garlic and chili peppers.
5: Blanch the bean sprouts for 1 minute.
6: Add a little oil to the pan, add a little pepper, green onion and red pepper and stir-fry until fragrant.
7: Stir-fry the bean sprouts in blanched water, add salt and chicken essence to taste.
8: Place in the bottom of the bowl. You can also add a small amount of lettuce.
9: Start the pot again with a little oil, first put the onion, ginger and garlic and stir-fry until fragrant, then put a spoonful of chili pepper and bean paste, a spoonful of sugar, a spoonful of light soy sauce, add 500ml of water to boil, then put the fillets into the pulp and cook it to turn off the heat.
10: Place the cooked fillets and broth in a bowl.
11, put green pepper and chopped chives and peppercorns on top, 200g Arowana nutrition fortified vitamin a coriander oil into the pot and boil, pour in a bowl, boil and fragrant.
12. The boiling fillet is complete.
When cooking the fillets, be careful not to stir them at will, and the fillets turn white and they are almost cooked.
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