Health benefits
Grass carp: calms the liver, calms the wind, harmonizes the stomach, and warms the heart
Doubanjiang: maintains healthy skin and mucous membranes
Ingredients
Grass carp ( 1000g ) | Soybean sprouts ( 500g ) |
Onion cubes ( 100g ) | Celery cubes ( 50g ) |
Cooked rapeseed oil ( 1000g ) | Doubanjiang ( 50g ) |
Red pepper ( 2 0g ) | Chicken essence and MSG ( 15 grams each ) |
Salt ( 20g ) | Cooking wine ( 15g ) |
Sweet potato flour ( 200g ) | Red Millet and Pepper Festival ( 10 ) |
Cooked white sesame seeds ( 2 grams ) | Chongqing Fatty Spicy Fish Base ( 150g ) |
How to cook fish in dry pot
1. Slaughter and wash the grass carp, cut into slices, add salt and cooking wine to taste and set aside
2.Put the soybean sprouts into boiling water, add salt and cook until cooked.Drain into a dry pot and set aside.
3. Divide the delicious fish fillets evenly with sweet potato starch, then fry them in an oil pan until crispy on the outside and golden on the inside.Drain the oil and place on a bed of soybean sprouts.Set aside in a pot.In another pot, add 150 grams of rapeseed oil.Add red peppercorns, spicy fish base, and bean paste.Stir-fry until fragrant and delicious.When the flavor is gone, add celery cubes, onion cubes, millet and pepper and stir-fry until raw.Then add chicken essence, monosodium glutamate, salt and cooking wine, add an appropriate amount of water, bring to a boil and simmer, then remove from the pot and pour on the arranged fish.Sprinkle cooked white sesame seeds, chopped green onion, celery leaves (cilantro) and serve.Place it on a dry boiler or induction cooker.Just turn on low heat
Tips
Don’t over fry the fish; you can also adjust the base dish according to your preference, and any non-stick pan can be used; don’t add too much water, otherwise it will affect the color of the finished dish
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