Hotpot fish refers to hot pot with fish as the main ingredient, usually spicy. This is a typical Sichuan dish. It is famous for its unique taste of "spicy but not dry, fresh but not fishy, fragrant in the mouth and long aftertaste", which is rich in nutrition, excellent in taste, brain-nourishing, educational, safe and green. I know you usually cook hot pot fish with hot pot bottom material. This time, I tried to use maocai seasoning in the spicy space, and the taste was similar. Now we know that maocai can be used not only as maocai, but also as pot fish (maocai fish).
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food
Silver carp (1500g)
Bean sprouts (500g)
Baby Cabbage (500g)
Ginger (1)
Garlic (10)
Cooking wine (15g)
Starch (30g)
Onion (1)
Egg white (1)
Pepper (5g)
Dried Chili (15g)
Zanthoxylum bungeanum (5g)
A bag of spicy space maocai bottom material (appropriate amount)
1
Shred half a slice of ginger, half a slice of onion, half a slice of garlic, wash fish fillets, bean sprouts and baby cabbage, and disperse starch with clear water.
2
Marinate with cooking wine, shredded onion and ginger, and salt for 15 minutes, then pick up shredded onion and ginger, pour off the water inside, and evenly spread the divergent starch and egg white on the fish fillets.
three
Take out the maocai bottom material, disassemble it and pour it into a bowl for later operation. Pay attention to distinguish between oil package and bottom package.
four
Heat the wok, add a little more oil, add pepper, pepper, onion and ginger in turn, stir-fry for a while, add appropriate amount of water or boiled water to boil, then put baby cabbage and bean sprouts into the wok to cook, take them out and put them into a basin, then put the big fish bones and fish heads into the wok to cook for 2-3 minutes, then add fish fillets and cook for about 2 minutes, and then pour them into the vegetable oil bag to stir-fry.