Making Boiled Fish with Spicy Vine Pepper

Health benefits

Potatoes: promoting blood circulation and removing blood stasis

Fans: Promoting blood circulation and removing blood stasis

Pepper powder: nourishing blood, protecting teeth, and protecting bones

Ingredients

Dragon fish 500g

Fish pickled Chinese cabbage 200g

A potato

Moderate fan base

Moderate amount of oil

Moderate amount of salt

30g Vine Pepper

3 green peppers

10 pieces of spicy green millet

Garlic 15g

10g scallions

5 grams of ginger slices

20 grams of pickled peppers

Red oil 30g

5 grams of dried chili peppers

One red pepper

Pepper powder in moderation

Moderate amount of chicken essence

Appropriate amount of cornstarch

5 grams of light soy sauce

Moderate amount of cooking wine

An egg

5 grams of dried Sichuan pepper

Moderate amount of white vinegar

2 grams of white sesame

A small onion

Method of Boiling Fish with Spicy Vine Pepper

1. Vine pepper, green millet chili, green pepper, add 10g of oil, and 10g of garlic. Crush with a grinder for later use

2. Cut the fish into slices and wash thoroughly. Add chicken egg white, cornstarch, pepper, chicken essence, and cooking wine to marinate for 10 minutes for later use

3. Slice ginger and garlic, green onion and pickled pepper for standby, soak vermicelli and put them on the bottom of the pot for standby, slice potatoes, cut fish and pickled Chinese cabbage into pieces for standby, cut green and red peppers into rings for standby, and cut shallots into scallions for standby

4. Heat oil in a pot, stir fry scallions, ginger, and garlic slices until fragrant, then add the polished sauce and stir fry in red oil

5. Add fish and pickled Chinese cabbage and stir quickly until it emits a strong fragrance

6. Add high soup or water, bring to a boil, then add potato chips, salt, chicken essence, pepper, and white vinegar to season. After the potatoes are cooked, pour them into a bowl filled with vermicelli for later use

7. Heat water in a pot to 80 degrees Celsius, then slowly slide the fish slices into the pot until cooked. Skim off any foam and use a strainer to remove it

8. Place the fish fillets evenly on the prepared soup, heat the oil in the pot, add dried Sichuan peppers, dried chili peppers, sesame seeds, and red oil until fragrant. Pour over the fish fillets, sprinkle green and red pepper rings and scallions, and decorate with chrysanthemums and other decorations before serving

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