Fish filets in hot chili oil

Fish filets in hot chili oil materials:


Fresh one fish, bean sprout, one lettuce, little Apium graveolens and some caraways



Seasoning:

Chinese prickly ash one handful, dry chili section one handful, salt one spoon, chicken essence one small spoon, pepper one small spoon, starch one tablespoon, ten slices ginger slices, onion segment 6 section, cook wine 50ml, broad bean paste one tablespoon, chili powder, one egg and water 1, 500 ml
How to cook this dish:

1. The fish fillets into a thin, then use the pepper, egg white, cooking wine, five slices ginger, three pieces Onions, starch and salt for salted 20 minutes

2. Fry pan just pour some oil when hot, then add the remaining ginger, garlic slices, one and a half of prickly ash and one and a half of dry chili section sauté, stay fragrance after coming out into the bean sauce. Stir together

3. Then into the pot about 500 ml water (1 bowl or so), add fish bone head together after the boil, boiling fillets into hot 2 minutes to the rest of the onion, add, can turn the heat down.