Health effects
Mung bean sprouts: clear away heat
Konjac: dissipate blood stasis
Ginger: reduce qi and relieve vomiting, resolve phlegm and relieve cough, dispel cold and relieve cold Table
Ingredients
Flower chain fish ( 5 Jin ) | Mung bean sprouts (appropriate amount) |
Konjac ( Adequate amount ) | Ginger ( Appropriate amount ) |
Onions ( Appropriate amount span> ) | Cilantro ( appropriate amount ) |
Octal anise (appropriate amount) | Geranium leaves ( appropriate amount ) |
Cinnamon (appropriate amount) | Grass fruit ( appropriate amount ) |
Dried chili pepper (appropriate amount) | Bixian Douban (appropriate amount) |
Panthoxylum bungeanum ( Moderate amount ) | Garlic ( Appropriate amount ) |
How to make Sichuan style boiled fish
1.Chop the fish bones into pieces, slice the fish meat, add salt and pepper, mix well and marinate for 1 hour before adding Mix peppercorns, egg white, and cornstarch and set aside.
2. Take an appropriate amount of cooking oil, heat it up, add dried chili segments, watercress, ginger, garlic and minced meat, then add the boiled fish stuffing bag and stir-fry until fragrant.Add an appropriate amount of water and add the above spices over high heat.Boil, add a little soy sauce, oil, salt, adjust the taste, add fish bones, fish heads and konjac, bring to a boil over high heat and slowly simmer until cooked.Cut off the bean sprouts that have been blanched and the celery.Place it on the bottom of a stainless steel basin, then use a slotted spoon to scoop out the cooked fish bones and heads into a basin lined with side dishes.Add fish fillets into the boiling soup.Roll up the fish and pour the soup into the basin.Add chili powder, white sesame seeds, Sichuan peppercorns, dried chili peppers, and scallions.Prepare to heat a bowl of hot oil and pour the seasoning on it.Add the coriander segments.
3.
Tips
The fish should be marinated with salt and pepper first.If you are willful, go ahead fishy smell
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