It is cold to break up when it is warm to eat the chili oil fish in autumn and winter

It is cold to break up when it is warm to eat the chili oil fish in autumn and winter
Summary: Method: The intersection of Wan and with pepper powder, egg white, cooking wine, salted to prepare, spend sliced fish; Boil, boil oil, put ginger stretch, head of garlic, broad bean paste, half the Chinese prickly ash and do the hot pepper to explode fragrantly, quench into 500 ml of water and boil.

Said herein " The chili oil fish " With " boiled fish " Play the same tune on different musical instruments, it is that fragrant piquancy is dense that it is a bit applicable to more all, but the piquancy that the essence has the sliced fish is limited after all, so the characteristic of its mouthfeel is peppery, the act that and the red oil in the middle gives the crucial touch, because of can remove the intersection of mud and bad smell of fresh-water fishes by it, and oil content also can make, get the intersection of sliced fish and entry to be soft to slip. The natural hot pepper is one of vitamin with most content in numerous vegetables, and break up in it is warm the cold characteristic is also a kind of characteristic inside of food therapy.
Material: Wan's sliced fish is 300 grams, egg white is one, ginger slice, chopped scallion, striking 15 grams respectively of garlic, bud dish is 100 grams, it is right amount of respectively to salt, pepper powder, cooking wine, broad bean paste, Chinese prickly ash, do the hot pepper, vegetable oil.
Method: The intersection of Wan and with pepper powder, egg white, cooking wine, salted to prepare, spend sliced fish; Boil, boil oil, put ginger stretch, head of garlic, broad bean paste, half the Chinese prickly ash and do the hot pepper to explode fragrantly, quench into 500 ml of water and boil, then put the sliced fish to scald for 2 minutes, quench into the plate equipped with bud dish, boil oil and then, put half Chinese prickly ash left and do the hot pepper to explode fragrantly, pour at the sliced fish, sprinkle the chopped scallion finally.
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