Special boiled fish

Overview

There are five flavors in cooking, and among the five flavors, spicy is the first. The store's top specialty, boiled fish, has taken the spotlight as soon as it comes out. Marijuana has a spicy aroma and a smooth and tender taste. What’s particularly commendable is that the fish meat is white and tender in color. It doesn’t look too red or too colorful because of the fresh oil used, but the taste is the same. The peppercorns and chili peppers as accessories are all shipped from Sichuan. It’s spicy enough and fragrant. Flavor: Spicy. The fish fillets are tender, smooth and melt in your mouth.

Tags

• hot dishes
• home cooking
• chinese banquet
• sichuan cuisine
• chicken powder
• chili
• chives
• dried chili pepper
• egg white
• pepper
• soybean sprouts
• sweet potato flour
• grass carp
• salt

Ingredients

Steps

1. 1 Slaughter and wash the grass carp, remove the head and tail, debone the fish and cut the fish into thin slices. Rinse the meat and bones with water, drain and set aside. Add and marinate for later use.

   

2. 2 Add oil to the pot, add pepper, bean sprouts and stir-fry until cooked. Add seasonings and stir-fry evenly. Remove from the pot.

   

3. 3 Boil a pot with 5 grams of salt under water. Cook the fish bones, remove them and pour them into a container. After the fish is cooked, put it on a plate and add sesame oil and pour it on the fish. Set aside.

   

4. 4 Pour the chili and peppercorns into the water, drain the water, heat the oil in a pan, fry the dried peppercorns and pepper until fragrant, pour it over the cooked fish and sprinkle with chopped chives.