The recipe for spicy fish fillets

Health benefits

Green fish: protecting the liver, enhancing immunity, and delaying aging

Cooking wine: low protein

Baby Cabbage: Shengjin

Ingredients

A green fish

Appropriate amount of Sichuan pepper

Moderate amount of scallions

Moderate amount of ginger slices

Moderate amount of cooking wine

Appropriate amount of white pepper powder

Moderate amount of salt

Appropriate amount of cornstarch

One egg white

A small amount of fragrant leaves

Moderate amount of baby bok choy

Moderate amount of oil and gluten

The recipe for spicy fish fillets

1. Those who don't eat chili can also skip adding chili oil.

2. Wash and cut open the green fish, and prepare the sliced fish

3. Take advantage of this time to wash the fish head, boil the water in the pot, and then add the fish head to boil the fish head and tofu soup

4. When making soup, make the fish fillets to the desired thickness

5. Add cooking wine and mix well with white pepper powder.

6. Add salt, egg white, and cornstarch to coat.

7. Cut the ingredients well.

8. Place the sliced fish that has been caught for a while to let it taste good

9. Boil hot water in the pot. After the fish fillets are boiled and cooked, remove them for later use.

10. Start another pot of boiling water and add the side dishes. Lazy enough to go downstairs and buy tofu. I put some baby bok choy and gluten buns at the bottom. Add more Sichuan pepper and fragrant leaves to simmer together.

11. After slightly cooking, you can pour in the fish fillets that have been drained of water and take them out of the pot.

12. If you don't eat spicy food, heat up a little oil and stir fry it with Sichuan peppercorns. Then pour it onto the surface of the fish and sprinkle with scallions. to be finished

13. When eating spicy food, stir fry Sichuan pepper oil and add some Lao Gan Ma beef sauce to season.

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