Boiled Spicy Fish

Overview

Grass carp contains vitamins B1, B2, niacin, unsaturated fatty acids, as well as calcium, phosphorus, iron, zinc, selenium, etc. Grass carp is sweet in taste and warm in nature. It has the functions of calming the liver, dispelling wind, paralysis, warming the stomach, calming the liver, and dispelling wind. Grass carp is beneficial to blood circulation and is very beneficial to cardiovascular patients. Grass carp has anti-aging and beautifying effects, and can prevent and treat tumors. Grass carp is rich in selenium, and regular consumption has anti-aging and beautifying effects. For people who are thin and have poor appetite, grass carp meat is tender but not greasy, which can be appetizing and nourishing.

Tags

• hot dishes
• bean sprouts
• celery
• chicken essence
• cooking wine
• coriander
• dried red chili pepper
• egg
• onions
• peanut oil
• sesame
• star anise
• starch
• zanthoxylum bungeanum
• ginger
• grass carp
• salt

Ingredients

Steps

1. 1 Wash grass carp.

   

2. 2 Remove the head.

   

3. 3 Slice the fish from the incision along the spine of the fish.

   

4. 4 Repeat the same on the other side.

   

5. 5 Cut the fish bones into five even sections.

   

6. 6 Split the fish head in half.

   

7. 7 Slice the fish ribs with a diagonal knife.

   

8. 8 Cut the ribs into four pieces along the bones.

   

9. 9 Slice the fish into thin slices.

   

10. 10 Cut the fish skin into four sections.

    

11. 11 Add salt, cooking wine, egg liquid and starch to the fish meat and fish skin.

    

12. 12 Baste fish heads, fish bones and fish steaks in the same way.

    

13. 13 Wash the soybean sprouts and set aside.

    

14. 14 Add water to the pot, add bean sprouts, green onions, celery, ginger slices and star anise and bring to a boil over high heat.

    

15. 15 Remove the bean sprouts, put them into a basin, add salt and chicken essence, and mix well.

    

16. 16 Add the fish head, fish bones and fish fillets to the bean sprouts soup and cook for five minutes.

    

17. 17 Remove and put into bean sprout basin.

    

18. 18 Unfold the fish fillets and drop them into the soup one by one.

    

19. 19 Bring to a boil over high heat, take out the fish fillets and put them into a basin, and ladle the soup into the basin.

    

20. 20 Put peanut oil in the wok, when it is 60% hot, reduce the heat to low, add Sichuan peppercorns, and fry until fragrant.

    

21. 21 Place the chili segments into the pepper pot and continue frying over low heat until a spicy aroma develops.

    

22. 22 Pour the spicy oil over the fish and bean sprouts, sprinkle with cooked sesame seeds and cilantro, and serve.