Health benefits
Grass carp: calms the liver, calms the wind, harmonizes the stomach, and warms the heart
Zanthoxylum bungeanum: maintains healthy skin and mucous membranes
Ingredients
Grass carp ( 1 ) | Zanthoxylum bungeanum ( 10g ) |
Dried chili pepper (5g) | Lettuce ( 1 root span> ) |
Potatoes are small ( 2 pcs ) | Chili noodles ( 3 grams ) | White sesame seeds ( 2 grams ) | Scallions ( 10g ) |
Garlic ( 20g ) | Ginger ( 10g ) |
Salad oil ( a little ) | Salt ( a little ) |
Chicken Essence ( Adequate amount ) | Consumption Oil ( appropriate amount ) |
Light soy sauce ( appropriate amount ) | Cooking wine ( appropriate amount ) |
White pepper ( appropriate amount ) | Starch (appropriate amount) |
Aged vinegar ( appropriate amount ) | Thirteen spices ( appropriate amount span> ) |
Recipe for spicy boiled fish
1. A grass carp of about 2 pounds, opened from the back
2. Grass carp boneless fish fillet, add fish meat, salt, chicken essence, cooking wine, white pepper Grind well and then add starch and a little water to marinate.
3. Fry the fish bones until both sides are golden and set aside.Leave the oil in the pot and add the ginger and garlic.Add the fried fish bones, chopped lettuce and potato strips, stir-fry evenly, add water and bring to a boil.
4.Put salt, chicken essence, cooking wine, white pepper, aged vinegar, and light soy sauce in the pot , a little Thirteen Incense is cooked over high heat and then taken out to make the base.Keep the soup base.
5. Add the marinated fish fillets and remove them raw.
6.Sprinkle with chili powder, white sesame seeds, chopped green onion, and Sichuan peppercorns.
7. Pour the last hot oil on the soul, and the fragrant spicy fish is ready.
Tips
1.It is best to open the back of grass carp so that it can be easily sliced and deboned.
2.Pour hot oil into the pot and heat until small smoke comes out.
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