Home-style Steamed Cod with Water

The sole is a large flatfish.Bream fish, smaller pieces are very fragrant when pan-fried with skin. Larger sole can be deboned and skinned, leaving only tender white meat without any bones or thorns. It's very convenient to use it for making water.Sichuan cuisine is the best choice for entertaining guests; it's just a matter of moving some chairs and tables to start eating with salivating anticipation! Ingredients: sole,mushrooms Diced peppers, homemade

hotpot base sauce, minced garlic,

ginger milled, salt, pepper powder,soy sauce, starch,1. Thaw the sole fillets, rinse with clean water and pat dry. 2. Separate the golden needle mushrooms from their roots and wash them.

3. Chop the garlic and ginger into mince, slice the chilies.

4. Slice the sole thinly, mix with pepper powder, soy sauce, starch, and 1 gram of salt; marinate for 10 minutes.

5. Cook the golden needle mushrooms until tender, remove them from the pot, and place in a bowl.

6. Heat oil in a pan, add some

teppen

seeds and ginger mince to stir-fry until fragrant, then add the hotpot base sauce and stir until red oil is released, and bring it to a boil with water.7. Boil the sole slices in the soup, season with salt when cooked. 8. Pour the broth over the golden needle mushrooms.

9. Top with chilies and garlic mince.

10. Heat oil in another pan, pour it over the chilies and garlic, sizzle and it will spread a delicious aroma.

Then sprinkle the sliced bell peppers and garlic flakes on top.

Heat oil in a pan, pour it over the bell peppers and garlic flakes, sizzling sound and aroma fill the air.