Recipe for Spicy Boiled Basa Fish

Health benefits

Potatoes: Harmony with stomach

Flammulina velutipes: low protein

Fans: Nourishing blood and low protein

Ingredients

500 grams of Basha fish

1 potato

50 grams of fresh tofu skin

Moderate amount of golden needle mushroom

Moderate fan base

Moderate amount of oil

Moderate amount of salt

15g Douban Sauce

Spicy Sauce 25g

10 grams of ginger and garlic slices each

5 grams of ginger and garlic powder each

Xiaomi Spicy 30g

Dry green Sichuan pepper 10g

5 grams of light soy sauce

Tasty Fresh 5g

Moderate smoking

10 grams of dried red chili peppers

An egg

Appropriate amount of cornstarch

20 grams of cooking wine

Moderate amount of chicken essence

Pepper powder in moderation

A piece of scallion

Two small coriander

20 grams of red oil

Recipe for Spicy Boiled Basa Fish

1. Cut the Basha fish into slices (grass carp or other fish can be used if there is no Basha fish), add an appropriate amount of cooking wine and salt to clean, add chicken egg white, appropriate amount of cornstarch, appropriate amount of salt, and a suitable amount of cooking wine to marinate for 10 minutes. Soak the vermicelli in warm water and set aside in a basin

2. After slicing the potatoes, wash them clean. Set aside the tofu skin, golden needle mushroom, scallions, soy sauce, and garlic slices. Chop the chili and millet into small pieces and set aside. Put the vermicelli in a bowl for later use

3. Heat the bottom of the pot with an appropriate amount of oil, add dried Sichuan peppercorns, ginger garlic slices, scallion slices, and millet chili powder until fragrant. Add Douban sauce and spicy sauce and stir fry until red oil is produced. Then add high soup or water and bring to a boil. Add potato slices, tofu skin, and golden needle mushroom

4. Add an appropriate amount of chicken essence, pepper powder, dark soy sauce, light soy sauce, deliciously flavored, green pepper oil, and red oil (if there is no red oil, it can be omitted). After tasting, add an appropriate amount of salt to season. After cooking, take off the pot and put it into a vermicelli bowl for later use (if you like it, you can add more Sichuan pepper oil)

5. Wash the pot and add water to heat it up. At about 70 degrees Celsius, put the marinated fish slices into the pot and slowly cook until smooth. This will make the meat more tender. Remove any floating powder from the top, and use a strainer to remove the fish slices and evenly place them on top of the cooked soup and vegetables

6. Sprinkle some ginger and garlic on top of the fish fillet, wash it in a pot and add an appropriate amount of oil to heat it up. Add dried green Sichuan peppercorns and dried red peppercorns and stir fry until fragrant. Pour over the fish fillet, decorate with coriander, and serve

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