How to Make Sliced Fried Fish in Hot Oil

Those who enjoy Sichuan-styled sliced fish can actually make it at home.

Sichuan-styled sliced fish Ingredients Introduction

Main ingredients:

Chinese carp (one)(half a piece) Cucumber (half a root)Tofu skin (two pieces) Bok choy (a small bunch)Firm tofu (one block) Water-cooked fish Seasonings: Ginger (an appropriate amount) Cooking wine (a little) Starch (appropriate amount) Egg white (one piece) Salt (appropriate amount)Black pepper powder (appropriate amount) Steps to make Sichuan-styled sliced fish:

Ingredients:

Ginger(an appropriate amount) Cooking wine (a little) Starch (appropriate amount) Egg white (one piece) Salt (appropriate amount)Black pepper powder (an appropriate amount) 1. Remove the flesh of the carp, remove the bones, and cut it into thin slices (you can ask the fish seller to do this for you to save effort).

Marinate the fish slices with an appropriate amount of salt, black pepper powder, ginger paste, cooking wine, starch, one piece of egg white, and mix well.

Soak tofu skin in water and cut it into pieces.3. Slice the cucumber and tofu.

2.4. Wash the bok choy and cut it into two segments. 5. Boil water in a pot and add half a packet of hotpot seasoning (if you can handle more heat, you can use a full packet).

6. First, cook the tofu and cucumber for about one minute.

7. Add the tofu skin.

8. After boiling, gently put each fish slice into the pot.

9. When the fish slices turn white, add the bok choy.

10. Stir gently, then turn off the heat immediately and taste the soup; if it is not salty enough, you can add a little more salt (usually, this is sufficient unless you have added too many vegetables).

11. Serve.

After the fish slices turn white, add the green vegetables.

Stir gently and remove from heat immediately. Taste the soup; if it's not salty enough, you can add more salt, but usually it is sufficient unless your side dishes are too rich.

Serve out.