Boiled fish fillets
| Longliyu 1000 grams | Chili pepper 2 scoops |
| Lettuce 4 tablets | Pepper A little |
| Onion, ginger, garlic, starch, cooking wine Appropriate amount |
Step 1
Slice the Longli fish, clean it, add a few slices of ginger, a little starch, cooking wine, and salt, mix well, and marinate for about 30 minutes.
Step 2
The ones on the left are chopped green onions, ginger slices, and garlic slices; the ones on the right are minced green onions and minced garlic.
Step 3
Wash the lettuce and tear it into pieces with your hands, and place it in a large bowl. The bowl should be larger because there are also soup and fish fillets.
Step 4
Prepare a spoonful of pepper
Step 5
Wrap the peppercorns with paper towels and roll them with a rolling pin to make the peppercorns taste more fragrant. Use these peppercorns last and just set them aside.
Step 6
These are the chili peppers and Sichuan peppercorns I brought back from eating boiled fish. I smashed them in a food processor. In fact, you can make boiled fish without breaking it.
Step 7
Heat a wok, add a little oil, add chopped green onion, ginger slices, garlic slices, 2 tablespoons of Pixian bean paste, 1 and a half tablespoons of crushed chili pepper, stir-fry the red oil over low heat, pour in water and bring to a boil.
Step 8
After the water boils, use a slotted spoon to remove all the residue, then add the fish fillets, cut them open with chopsticks, add a little pepper and 3-5 grams of salt, cook for about 3 minutes, and pour into the bowl with lettuce.
Step 9
Place minced onions, minced garlic and rolled Sichuan peppercorns on top, then pour hot oil over it. You can burn the oil a little more, so that the onions and garlic will be more delicious. Cooking tips for boiled fish filletsIf you don’t have ready-made crushed peppercorns, you can also add more dried chili peppers and peppercorns, fry them over low heat until fragrant, don’t burn them, and then stir-fry the bean paste.
