Recipe for spicy boiled pangasius fish

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  1. Cut the pangasius into slices (if you don’t have pangasius, you can use grass carp or other fish). Add appropriate amount of cooking wine and salt to clean it. Add egg white, appropriate amount of cornstarch and appropriate amount of salt. , marinate with appropriate amount of cooking wine for 10 minutes, soak the vermicelli in warm water and put it into a basin for later use

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  2. Slice potatoes and wash them, tofu skin, enoki mushrooms and set aside, slice green onions, sauce, garlic and set aside, mince spicy millet and set aside, put vermicelli in a basin and set aside

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  < span class="index">3. Heat an appropriate amount of oil in the bottom of the pot, add dried green peppercorns, ginger and garlic slices, green onion slices, and millet chili paste and sauté until fragrant. Add bean paste and spicy sauce and stir-fry until red oil is produced. Then add stock or water to boil, add potato slices, tofu skin, and enoki mushroom

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  4.Add appropriate amount of chicken essence, pepper, dark soy sauce, light soy sauce, very fresh flavor, green pepper oil, red oil (no red oil) You can omit it.) Taste and add appropriate amount of salt to taste. After the vegetables are cooked, remove from the pot and put it into the vermicelli basin for later use (you can add more pepper oil if you like it)

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  5. Rinse the pot and add water to heat it. When it is about 70 degrees, put the marinated fish fillets into the pot and slowly cook them until the meat is tender. Remove the fish from the top. Use a slotted spoon to remove the fish fillets and place them evenly on top of the cooked soup

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  6.Sprinkle some minced ginger and garlic on the fish fillets, clean the pot and heat it with appropriate amount of oil, add dried green and red peppercorns and saute until fragrant, then pour it on top of the fish fillets, garnish with coriander and serve