I love to cook fish in water. I try to cook fish by myself for the first time. I don’t need heavy oil. I can taste like a restaurant at home.


500g fish
100g lotus root slices
100 grams of Yuba
150g lettuce
150g soybean sprouts
15g pepper
2 spoonful Pixian bean paste
Moderate salt
15 ml egg white
Right amount of white pepper
1 teaspoon starch
15g pepper
1 head of garlic
6 scallions
10 red peppers
700 ml vegetable oil
Appropriate amount of fragrant leaves
Two star anise
1 teaspoon cooking wine


Step 1
Prepare the ingredients, slice lotus root, Yuzhu and lettuce, dice red pepper, dice scallion, mash garlic into mashed garlic.

Step 2
It is usually cooked with black fish or grass carp. This is the choice of Basha fish fillet, mainly considering no fishbone, tender meat, easy and good taste. Wash the fish, cut into pieces, add cooking wine, salt, egg white, starch, pepper, stir well, marinate for about half an hour, taste.

Step 3
Pour vegetable oil into the pot, heat the oil, add Pixian Douban sauce, stir fry the red oil, then add half of Chinese prickly ash, hemp pepper and red pepper, as well as mashed garlic and scallion, continue to stir fry until the flavor is obtained, add water, add star anise, fragrant leaves and salt, and put fish pieces after boiling for about 5 minutes.

Step 4
After the fish is cooked, take it out and put it into a bowl. Then put lotus root slices and lettuce in the bottom of the soup.

Step 5
When the lettuce is half cooked, add bean sprouts and Yuzhu, and continue to cook. After the side dishes are cooked, pour all the side dishes and soup into the bowl.

Step 6
Spread the fish on top of the side dish. Then wash the pan, add some vegetable oil, stir fry the remaining pepper, pepper, red pepper and scallion in the pan, turn off the fire and pour it on the fish. The delicious water is finished.