Health benefits
Grass carp: calms the liver, calms the wind, harmonizes the stomach, and warms the heart
Coriander: clears up rash
Mung bean sprouts: clears away heat
Ingredients
Grass carp ( 500g ) | Chinese cabbage ( 100g ) |
Cilantro ( 50g ) | Mung bean sprouts ( 50g ) |
Garlic leaves ( 50g ) | Olive oil ( 30g ) |
Lee Kum Kee Doubanjiang ( 20g ) | Salt ( 5 grams ) |
| Zanthoxylum bungeanum ( 20g ) | Dried chili pepper ( 20g ) |
Old ginger and garlic ( 10g ) | Egg white ( 10g ) |
Cornstarch ( Adequate amount ) | Cooking wine (appropriate amount) |
Pepper (appropriate amount) | Vinegar (a little ) |
Broth ( 500ml ) |
Recipe for spicy boiled fish
1. Slice grass carp, wash it three times, take a large bowl and add cooking wine, ginger, garlic, cornstarch, and pepper., mix the egg white and marinate for 15 minutes
2.Bean sprouts, garlic leaves, coriander, garlic Blanch the cabbage in boiling water
3. Preheat the ceramic pot with 10g of olive oil and add 10g Sauté ginger, garlic, dried peppercorns and chili until fragrant.Add 20g of Lee Kum Kee Doubanjiang and continue to stir-fry.When the flavor comes out, pour in 500ml of stock.Cover the pot and cook for two minutes.Bring to a boil.Remove 500g of marinated fish fillets.Cook for two minutes and add appropriate amount of vinegar to taste.Remove from the pan.
4.Put the blanched vegetables at the bottom of the bowl and pour the cooked fish into it In a bowl, spread a layer of dried chili peppers, take a pot and pour 20 grams of olive oil.When the oil temperature rises, pour it on top of the dried chili peppers.Garnish with coriander flowers and the dish is ready!
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