Health benefits
Grass carp: calms the liver, calms the wind, harmonizes the stomach, and warms the heart
Soybean sprouts: low in protein
Ginger: reduces qi and stops qi Vomiting, resolving phlegm and relieving cough, dispersing cold and relieving symptoms
Ingredients
Grass carp ( one ) | Potato flour ( One pack ) |
Konjac chips ( One pack ) | Tofu skin ( One piece ) |
Soybean sprouts (appropriate amount) | Sauerkraut (half ) |
Ginger ( Half ) | Garlic ( One end ) |
Millet pepper ( appropriate amount ) | Pickled peppers ( appropriate amount ) |
Dried peppers ( Appropriate amount ) | Zanthoxylum bungeanum ( Appropriate amount ) |
Enoki mushrooms (appropriate amount) | Spicy sauce ( appropriate amount ) |
Lao Gan Ma ( Moderate amount ) | Pixian Douban ( Appropriate amount ) |
Spicy spicy food ( Appropriate amount ) | Chili noodles ( appropriate amount ) |
Salt ( appropriate amount ) | Chicken essence ( appropriate amount ) |
Soy sauce ( Moderate amount ) | Onions ( Moderate amount ) |
Secret recipe for boiled fish
1.Wash the grass carp into pieces, then marinate them with starch and cooking wine for 15 Minutes
2.Prepare your favorite vegetables, wash and cut them for later use p>
3. Boil the vegetables separately in the pot until they are fully cooked
4.Hot fried fish in the pot
5.Fry the fish until golden brown, take it out and set aside
6.Cook the vegetables and place them under the plate
7. Heat oil in the pot and stir-fry the ingredients, leave out the green onions and leave some dried chili peppers
8.Add the sauce to the pot and stir-fry for a while to release the aroma
9. Add boiling water to the pot , put the fish into the pot, and use enough water to cover the body of the fish
10.The fish is out of the pot, Cover the dish and garnish with chopped chili, green onion and sesame seeds
11.A spicy and delicious dish The boiled fish is ready, it’s so delicious and goes very well with rice
Tips
Remember, don’t over-fry the fish until it changes color
Add or reduce the pepper according to your preference
The proportion of the sauce should be based on the size of the fish The size increases and decreases, the fish I used today is more than 2 pounds
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