Preparation. The chives are minced, the garlic is sliced, and the egg white is broken.
First, the Longli fish is slanted into slices with a knife. If Longli fish is bought in the supermarket, it should be Flounder, not Swai. Don’t buy Swai fish in Vietnam. I heard that the fish grows badly. .
Add egg white, white pepper, stir well with a small amount of salt, cover with plastic wrap and put it in the refrigerator for half an hour. White pepper is added to remove the glutinous rice. If there is cooking wine, add a small spoon of cooking wine.
Here I am using the bottom of the lettuce, the lettuce is not smashed, and it is easy to tear it into pieces. You can also use the bottom of the bean sprouts. If the dish can't be eaten, use it in boiling water.
Put the oil in the pot and stir-fry the dried chili, Sichuan pepper, Pixian bean paste and garlic slices. Waiting to see the red oil in the bean paste in Pixian County, even if it is fried.
Add boiling water to the pot (add cold water, cover the lid and other water to boil), and then slice the marinated fish fillets.
After the fish fillets are finished, wait for the water in the pan to boil again and cook over medium heat for 2 minutes.
Pour the fish fillet and soup in the bowl into the bowl that was just laid, sprinkle with shallot and chili powder. Another two pots of oil are burned in one pot. After the oil has smoked, turn off the fire and wait for one minute.
Bring the boiled fish to the table, then carefully pour the oil you just cooked on the diced diced green onion and pepper. The hot and fried chopped green onion is sizzling and another layer of scent is spurred. Enjoy it!