Boiled Sole Fish First Release

Name: Boiled Sole Fish First Release
Cook time: 10 min
Total time: 10 min
Yield: 4 servings
Cuisine: Hot Dishes

Boneless basa fillets slip into a bubbling bath of chili oil, Sichuan peppercorns, and dried chilies, emerging tender under a snowfall of scorched spice. Convenience meets the famous numbing fire of Sichuan's water-boiled style without any fish-bone worry.

10 minNewMedium Hot Dishes Braise Savory

Instructions

1
Cut off the bottom part of the enoki mushrooms and tear them into small bunches, then wash them thoroughly.
2
A suitable amount of peas, and shredded pickled vegetables.
3
Defrost the sole fish, wash it, and drain the water.
4
Cut into slices.
5
Add salt, cooking wine, pepper, shredded ginger, and starch, mix well, and marinate for 10 minutes.
6
Cut the garlic sprouts and set aside.
7
Heat a cold pan with oil, add the white part of the garlic and pickled vegetables, and stir-fry.
8
Add an appropriate amount of tomato hot pot base and stir-fry evenly.
9
Add water and cook the enoki mushrooms.
10
Add the peas and simmer.
11
Add the sole fish when the vegetables are almost cooked and braise until done.
12
Add the garlic sprouts and season with salt as appropriate.
13
Off the stove.