Boiled fish

Overview

I like to eat boiled fish. This time, I put more base vegetables and less soup, so I can't see the red soup. It looks a little different, but the taste is pretty good.

Tags

• hot dishes
• common dishes
• sichuan cuisine
• bean sprouts
• carp
• cooking wine
• dried red pepper
• green vegetables
• pixian doubanjiang
• starch
• zanthoxylum bungeanum

Ingredients

Steps

1. 1 Cut off the head and tail of carp

   

2. 2 Cut the middle section of the fish in half, hold the knife at a 45-degree angle to the fish, and cut into thin slices

   

3. 3 Add starch and cooking wine to the fish fillets, mix well, and marinate for 15 minutes

   

4. 4 Add oil to the wok, heat the oil and stir-fry the dried red pepper and Sichuan peppercorns

   

5. 5 Add Pixian bean paste

   

6. 6 Add the fish head and tail and continue to fry

   

7. 7 Add water and bring to a boil

   

8. 8 After the fish head is cooked, add the marinated fish fillets and cook for 2 or 3 minutes

   

9. 9 Spread the vegetables and bean sprouts on the bottom of the basin, pour in the cooked fish fillets, etc., and then pour a spoonful of hot oil over it