Recipe for spicy boiled pangasius fish

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  1. Cut the pangasius into slices (if you don’t have pangasius, you can use grass carp or other fish).Add appropriate amount of cooking wine and salt to clean it.Add egg white, appropriate amount of cornstarch, appropriate amount of salt, and appropriate amount of cooking wine to marinate.Cook for 10 minutes, soak the vermicelli in warm water and put it into a basin for later use

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  2.Potato slices Wash the tofu skin, set aside enoki mushrooms, slice green onions, sauce, and garlic for later use, chop spicy millet and set aside, and put vermicelli into a basin for later use

• 3. Heat an appropriate amount of oil in the bottom of the pot, add dried green peppercorns, ginger and garlic slices, green onion slices, and millet chili paste and sauté until fragrant.Add bean paste and spicy sauce and stir-fry until red oil appears.Then add stock or water to boil, add potato slices, tofu skin, and enoki mushroom

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  4.Add appropriate amount of chicken essence, pepper, dark soy sauce, light soy sauce, extremely fresh flavor, green pepper oil, and red oil (you can omit it if there is no red oil).After taste, add appropriate amount of salt to taste.When the vegetables are cooked, add the vermicelli to the pot.Set aside in a pot (you can add more pepper oil if you like it)

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  5.Wash the pot Add water and heat it up.When it is about 70 degrees, put the marinated fish fillets into the pot and slowly cook them, so that the meat is more tender.Remove the floating powder on the top, use a slotted spoon to take out the fish fillets and place them evenly in the cooked soup.Above

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  6. Sprinkle some minced ginger and garlic on the fish fillets, clean the pot and add appropriate amount Heat the oil, add dried green peppercorns and dried red peppers, saute until fragrant, pour on top of the fish fillets, garnish with coriander and serve