Spatfish boiled lettuce🐟

Chinese food today would like to present boiled fish, lettuce. 🤤

It is undeniable that this menu is a menu that many Chinese people like very much. Even Thai people traveling in China must definitely see and taste this menu. Today, we have unpacked the recipe for people who want to eat it by themselves..

This recipe can be eaten by 10 or more people.

🐟 recipe for peacock boiled lettuce 🌿

🥦 raw materials-ingredients:

Two snappers.

1 kg of lettuce

Ginger Sliced 10 Glasses

Chinese garlic sheep shell 10 petals

10 slices of onion

1 teaspoon salt

1 tablespoon vinegar

1 tablespoon Chinese liqueur

Chuangjia 1 tablespoon

1 tablespoon coarsely chopped garlic

12 dried chili peppers

1 tablespoon alley onion

3 tablespoons vegetable oil

2 litres chicken stock

🦈 fish meat fermentation ingredient 🌶️

1 teaspoon sugar

1 teaspoon ground salt

1 teaspoon ground pepper

1 tablespoon Hong Kong oil flour

🍳 steps to do:

1. Mineral snapper, take only the thin slide meat and ferment it with the fish meat fermentation mixture, leave in the fridge for 10-20 minutes.

2. Slice the lettuce into pieces to fit the word

3. Bring the herringbone and the rest of the fish head to chop into pieces, prepare for making broth.

4. Set the pan, add a little oil, add the garlic cloves to the sauté, and sauté enough. Follow the ginger, slicing the glasses, sauté them to a good fragrance, and then add the sliced onions, sauté them for a moment, and then add the chicken stock we prepared. Set the fire, simmer the broth, leave for about 20 minutes.

5. Use a frequent eye grate, stack only the broth, put the pot on hold, and take the fish head and the herringbone, scoop it out, put the cup that we prepare to serve, wait.

6. Put the lettuce we cut into the broth, simmer with a central fire for 15 minutes.

7. The fish sauce we have fermented is scalded in boiling water and put into the pot of lettuce we have boiled. Seasoned with salt and Chinese liqueur and vinegar. Set the fire for a moment and prepare to scoop in a cup. Wait to serve.

8. Set the pan, add chopped garlic jiao oil to fragrance, and add Chuangjia and dried chili peppers to sauté to a fragrant yellow color.

9. Bring the alley onion, sprinkle on the cup that we will serve, and then bring the garlic jiao + Jia range + dried chili that we jiao for a moment.

10. Ready to serve

👍🏻 instructions:

1. Fermenting fish and scalding fish first will make our broth without fishy smell and without fish slime.

2. If we like spicy, can add chili peppers to the garden rat to add spicy as you like.

3. The taste will vary because each lettuce has different sourness and salinity, so it should be tasted and seasoned as we like.