The recipe for spicy fish

Health benefits

Fans: Promoting blood circulation and removing blood stasis

Potatoes: promoting blood circulation and removing blood stasis

Sesame oil: anti-cancer and anti-cancer

Ingredients

100 grams of green bamboo shoots

50 grams of fans

One fish (suitable for one kilogram)

50 grams of tofu skin

A potato

5 grams of sesame oil

3 grams of sesame seeds

Two small coriander

15 grams of ginger and garlic slices each

20 grams of dried Sichuan pepper

Spicy Sauce 40g

30g Golden Needle Mushroom

An onion

Xiaomi Spicy 30g

One red pepper

30g scallions

5 grams of cooking wine

2 grams of pepper powder

20g Douban Sauce

30 grams of dried chili peppers

One green pepper

20 grams of minced garlic

3 grams of cornstarch

5 grams of light soy sauce

2 grams of chicken essence

Moderate amount of oil

Salt 10g

The recipe for spicy fish

1. Change the knife of the Basha fish (as shown in the picture), add scallions, ginger slices, cooking wine, salt, chicken essence, and marinate with pepper for 10 minutes

2. Cut onions into pieces and place them on the bottom of the plate, cut potatoes into strips, soak tofu skin into strips, clean green bamboo shoots into sections, soak dried vermicelli in warm water until soft, slice scallions, ginger and garlic, cut green and red peppers into circles, chop chili and millet into small pieces, wash and tear off golden needle mushrooms for later use

3. Boil the tofu skin, green bamboo shoots, golden needle mushrooms, and vermicelli in a pot of hot water. When cooked, remove and drain the water, and place it on a plate filled with onions for later use. In another pot of oil, fry the potato chips until cooked, and place them on the plate just now

4. Widen the oil in the pot, heat it up, and add minced cornstarch to the marinated fish. When the oil temperature reaches 150 degrees, fry the fish with cornstarch in the pot until the skin is golden brown. Remove from the pot and place on a plate

5. Wash the pot and add an appropriate amount of oil to heat it up (more oil can be added), add dried Sichuan peppercorns and stir fry until fragrant, then add ginger and garlic slices, scallion slices, and millet chili powder until fragrant. Then add bean paste and spicy sauce and stir fry until red oil is produced

6. After stir frying the red oil, add an appropriate amount of high soup or water, add an appropriate amount of chicken essence, pepper powder, sesame oil, light soy sauce, (if you like sesame, you can add some Sichuan pepper oil), and season. There is no need to add salt in this step, and the sauce has enough salt flavor

7. Pour the prepared soup onto the fish, wash the pot and add oil. Heat it up, and sprinkle sesame seeds, garlic, and green and red pepper rings on the fish. When the oil temperature is 90 degrees, add dried chili sections and Sichuan peppercorns until fragrant. Take off the pot and pour it over the fish. Decorate the cleaned coriander on top and serve it

8. Finished product drawings

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