Fresh and delicious ~ rattan pepper boiled black fish fillet (slightly spicy) - pot ring fast food

Autumn in Beijing is coming, cold, this season to eat some spicy and fresh fragrance is the warmest, as a full-time chef after the time to cook for their own home is less and less, take advantage of the weekend to have a quick boiled fish. The black fish fillets in the pot ring are tender and smooth, eliminating the trouble of cleaning and pickling, and can be used directly after opening the bag. The rattan pepper hot pot base of the pot ring tastes fresh and spicy, and the amount is also very appropriate, for our family, a bag can be divided into three times to eat, quack is cost-effective!

Ingredients

PotRing-RattanPepperHotPotBase 1/3 Bag

PotRing-BlackFishFillet 1 Bag

Beansprouts,enokimushrooms(justputyourfavoritefood) Ahandfulofeach

Greenonion,ginger,garlic Appropriateamount

Theamountofingredientsinthesoupbasecanbeaccordingtoyourowntaste,andyoucantastethesoupwhilemakingit

Lightsoysauce 5 spoons

Sugar 2 spoons

Cookingwine 2 spoons

Salt 2 spoons

Hotwater Nosidedishes

Hotoil(forthelaststepofpouringoil) Appropriateamount

Cooking Instructions

1/3 bag of rattan pepper hot pot base for pot rings.
1 bag of black fish fillet in pot rings.
Pour out the black fish fillet and set aside.
Cut the mat vegetables and blanch them for later use (enoki mushrooms and bean sprouts I use).
Put oil in a pan and sautÃ© the chives and ginger
Add 1/3 bag of rattan pepper hot pot base and stir-fry over low heat until fragrant.
Add the mat dish, light soy sauce, sugar, salt, cooking wine, and seasoning.
Heat the water and cook for a minute or two.
Remove the mat vegetables and put them in a large bowl with a deep mouth for later use.
Put the black fish fillet in the soup in the pot, and when it is boiling, remove it and put it on the top of the bedding.
A few cloves of garlic foam are placed on top of the fillet and drizzled with hot oil.
Eat at the end~