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Boil the fish head and tail, slice into fish fillets, cut the fish into cubes, wash with water, drain the water.
Put all the salt, fish, dry starch and egg white in all fish heads, fish fillets, fillets, grab with hand and marinate for 20 minutes.
Boil the water, wash the bean sprouts, put in boiling water, cook with salt (2-3 minutes), then pour in a small pot.
The operation of rapeseed is the same as that of bean sprouts. After drowning for 1 minute, it is caught in a small dish.
Add 2-3 times of oil to the pan and stir-fry. After the oil is hot, add three tablespoons of watercress in the county. Add ginger, garlic, peppercorns and dried red pepper to stir fry in low heat.
After the pepper is discolored, add the fish head fishtail steak, stir the fire, add the wine and soy sauce, pepper, sugar, continue to stir fry for a while, add some hot water, season with salt and MSG.
After the water boils, put the pieces of fish into pieces, gently scatter them with chopsticks, and change the fish pieces for 2-3 minutes to turn off the fire. Pour the cooked fish and all the soup into the bean sprouts pot and spread the dried chili, rapeseed and onion slices around the fish.
Take another pot, pour in a small half of the pot oil (the amount of oil can not pass the fish), fry the pepper with a small fire, turn off the pepper after the fragrant pepper, and pick up the peppercorns in a small pot with fish and bean sprouts.
After removing the pepper, turn on the fire and burn the remaining oil in the pot to 8 minutes.
After the oil has been heated to 8 minutes, use a spoon and a spoonful of spoonful of oil from the pot to quickly pour on the fish and pepper.
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