Sichuan boiled fish

Separate the backbone and meat of grass carp

Slice the fish with the tail forward

Prepare onions, ginger, garlic and coriander

Season the fish with starch, cooking wine, salt and white pepper

Prepare seasonings (Panthoxylum bungeanum, peppercorns, bay leaves, yam, aniseed, tangerine peel, amomum villosum, fennel, etc.) If not available, use thirteen spice instead

Add cooking oil and spices

Add onion, ginger, garlic and coriander

Xiapi County Doubanjiang

After sauteing, add boiling water and salt, not too much

Prepare the soybean sprouts, stir-fry over high heat or boil them and put them on the bottom of the plate.

In another pot, cook the fish bones over high heat for three to four minutes. Remove and put the cooked bean sprouts on top and serve on a plate. Be sure not to break them

Then put the fish fillets in immediately after the water boils. If the fish fillets are thin, cook them for 20 seconds. If the fish fillets are thick, cook them for 40 seconds

Fish fillets are also plated

After the seasoning water boils, remove and throw away

Pour in the fish fillets directly

Brush the pot clean and continue to add oil. Add more peppercorns according to taste

After the oil boils, turn off the heat and add the dried chili segments. The oil temperature should not be too high or too low, so as not to burn them. If you are not sure, throw in a chili first and check the color

Sprinkle the fish fillets with dried paprika

Then pour the chili pepper and oil into the plate

Eat at home, there is nothing more authentic than this

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