Giveaway Sichuan Lettuce Boiled Snapper Recipe. Spicy avant-garde to heart. ✨

Sichuan-style soup with a delicious taste. It gets sour from lettuce and marinated vinegar. Cut with a light spiciness from the dog's chili. Serve a pair of scalded bass meat. Sweet and tender. Enjoy every word! 😋

🥬 raw materials.

- Snapper (700-800 grams each) 1

- 2 tablespoons rice-based fermented vinegar

- 1 egg white

- ½ teaspoon of ocean salt

- 1 tablespoon corn flour

- 4 tablespoons vegetable oil

- Six glasses of ginger.

- 2 tablespoons Chinese liqueur

- 4 ½ cups chicken stock

- 1 tablespoon finely chopped old ginger

- 1 tablespoon finely chopped Chinese garlic

- 1 tablespoon finely chopped chili pepper

- 1 ½ teaspoon Hwajiaobab chili

- Sliced lettuce, 150 grams

- 1 teaspoon ground salt

- 1 teaspoon sugar

- ¼ teaspoon ground pepper

- Jiao garlic and alley scallions for sprinkling

- fried dried chili pepper for serving

🍳 How to do

1. Prepare the fish meat by removing the fish meat into pieces on both sides of the filay, and chopping it into small pieces, rinsing all the blood attached to the bone, clearing the herringbone with a tablespoon of rice vinegar to deodorize the fish's fishy when boiling it and putting it on hold.

2. Slice the fish meat into bite-sized pieces. Put the fish meat in the mixing tub, add egg whites, ocean salt, cornstarch, clear the fish meat with the mixture well. Massage the mixture to soak the fish meat all over. Set aside.

3. Set two tablespoons of oil pan on a central fire. Put the herringbone and ginger to sliced the glasses in the pan to make the yellowbone fragrant. Then add the Chinese liquor to the pan. Stir quickly. Add the chicken stock to a light. Simmer for about 10 - 15 minutes. During that, set the radiator on a central fire. When you boil the fermented fish meat, scoop it up and rest on the plate. When the broth is simmered, filter the water.

4. Set the rest of the oil pot on the central light. Hot enough, add chopped ginger and chopped garlic. Stir to the fragrance. Put chopped chili peppers and hwajiao peppers in the pan. Stir all the ingredients well. Then add the lettuce to stir to the fragrance. Add the made stock. Stir the ingredients well.

5.Seasoned with salt, sugar, pepper and marinated vinegar from the rest of the rice. Stir all the ingredients well. Simmer for about 5 minutes. When due, turn off the light.

6. Arrange the serve by placing scalded fish meat in a bowl, doused with lettuce broth, sprinkled with jiao garlic and alley scallions, decorated with fried dried chili peppers. Serve

# Give away recipes # Snapper boiled lettuce # Fish boiled lettuce # Chinese lettuce boiled fish