The home-style version of boiled fish, spicy and fragrant, not fishy, makes a restaurant taste at home

There are all kinds of fish used in the restaurant to make boiled fish, there are carp, grass carp, dragon fish and pangasius. I like to use pangasius, especially suitable for home cooking, no spines, easy to handle, very convenient. Scraping the scales with other fish to remove the bones is too cumbersome and takes a long time to do at home. The following is to share with you how to make this dish, I hope it will be helpful to you.

[Ingredients]: pangasius

[Ingredients]: bean sprouts, dried bean skin, green onion, ginger, garlic, dried chili

[Seasoning]: salt, cooking wine, sugar, white pepper, egg white, pepper, Pixian bean paste, butter hot pot base, peanut oil

——[Cooking Steps]:——

(1) Clean the dried bean skin and soak it in cold water in advance, which takes about half an hour. After soaking, drain and set aside.

(2) Clean the pangasius and cut it vertically from the middle, all in half. Then use a knife and slice into slices one centimeter thick. The fish fillet should not be cut too thin, easy to boil, and should not be cut too thick, not easy to taste.

(3) Marinate the fish fillet: add a small spoon of salt to the bottom taste, add two large spoons of cooking wine and a small spoon of white pepper to remove the smell, grasp and mix evenly with your hands, and grasp until viscous. Beat in another egg white, mix again and mix evenly. Then marinate for half an hour.

(4) Clean the bean sprouts and set aside. It is best to use soybean sprouts, which are relatively coarse and can not withstand cooking.

(5) Put a tablespoon of Pixian bean paste and a piece of butter hot pot base into a small dish and set aside. Using hot pot base is the most convenient option for cooking boiled dishes at home.

(6) Clean a small handful of dried red peppers and a small pinch of sesame peppers. Cut the dried chili peppers into pieces with scissors and set aside.

(7) Clean half a green onion, a small piece of ginger, and a few garlic grains, chop them all, and set aside.

(8) Boil the water, after the water boils, blanch the bean skin and bean sprouts for half a minute to remove the beany gas. Then remove and drain for later use.

(9) Heat the oil, heat the peanut oil, add the chopped ginger and half of the chopped green onion, and fry until fragrant.

(10) Add Pixian bean paste and hot pot base, and fry the red oil.

(11) Add an appropriate amount of water, add a tablespoon of cooking wine and a small spoon of white pepper to remove the smell, and add a small spoon of sugar to enhance freshness. There is no need to add salt, because there is salt in the light soy sauce, Pixian bean paste and hot pot base.

(12) After boiling, add bean sprouts and bean chips.

(13) After boiling again, take it out and spread it on the bottom of the pot.

(14) Boil the soup again, add the fish fillets, and cook for three minutes.

(15) Take out the fish fillets and put them in a pot with bean sprouts. Pour the soup into it.

(16) Put the minced garlic and the other half of the chopped green onion on top of the fish.

(17) Heat the oil, after the oil is hot, add the sesame pepper and dried chili pepper, and fry until fragrant.

(18) Pour hot oil on chopped onion and garlic, and it is delicious.

A spicy and fragrant, super classic dish boiled fish is ready, the kitchen is full of fragrance, greatly stimulating the taste buds, making people want to stop, eat two more bowls of rice.