The most addictive Sichuan cuisine-fish fillet with bean flower

Food Material List

  • 1 One fresh fish About 750g
  • 2 Lactone tofu 2 boxes

Operational steps

  • 1 First deal with the fish. Wash the killed fish, chop off the fins and cut off the head.
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  • 2 Close to the fish bones and place the fillets under the fish body.
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  • 3 The fish skin under the slice is downward, tilted into slices about 0.5 cm thick. The fish fillet is cut into pieces about 5 cm thick, and the fish head is cut into two halves.
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  • 4 Fish fillets and fish heads were marinated for 15 minutes with 1 teaspoon of cooking wine, 2 teaspoons of starch, 1/2 of egg white and proper salt, respectively. Fish head can be boiled with water after fried in oil.
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  • 5 Heat the lactone tofu and cut it into large pieces and put it in a deep or shallow pot for use.
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  • 6 Put 50 ml oil into the pan, stir-fry the dried chili and pepper with a small fire, then remove the brown-red dried chili and chop the pepper for use.
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  • 7 Put chopped Pixian beans into oil and stir-fry until fragrant, then add ginger powder and stir-fry together.
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  • 8 Add soup (or water) to boil, add cooking wine, soy sauce, sugar and salt to taste.
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  • 9 Put the marinated fish fillets into the soup and use chopsticks to disperse them. Turn off the fire when the fish fillets are cooked and discolored.
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  • 10 Pour the cooked fish fillets into the pot with the beans sprayed.
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  • 11 Sprinkle with ground peanuts, garlic and dried pepper segments and pepper before frying.
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  • 12 Heat 50 ml oil until 80% heat (smoke) and pour it on the fillets.
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  • 13 Selected from the most addictive Sichuan cuisine, Dangdang. com and Jingdong. com.
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