Spicy boiled fish

Overview

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Tags

• hot dishes
• chili
• cooking wine
• coriander
• doubanjiang
• egg
• five spice oil
• garlic
• hot pot base
• onions
• pepper
• soybean sprouts
• starch
• zanthoxylum bungeanum
• ginger
• grass carp
• salt

Ingredients

Steps

1. 1 Chop off the head of the grass carp. Cut the head in half. There are two white tendons on the fish. They are drawn out and slapped on the body. I heard from my friend that they are visible every time I eat them. I don’t know what the difference is in the texture if I don’t do it

   

2. 2 Use the fish fillet knife to slice the fish bones in the middle into two pieces. Cut the two fish fillets into small pieces with a diagonal knife, one to two centimeters thick. Chop the fish bones into sections

   

3. 3 To make a good fish fillet, use five slices of ginger, three green onions, egg white, starch, cooking wine, a small amount of salt, and marinate for 25 minutes. I used whole eggs, but the fish tasted too tender

   

4. 4 Blanch the soybean sprouts in boiling water

   

5. 5 Prepare the Sichuan peppercorns, Ma peppers, and peppers. Wash and cut the coriander into sections. Slice the ginger, garlic, and cut the green onions into sections

   

6. 6 Add a little more oil to the wok than usual for cooking. Add Sichuan peppercorns, peppers, onions, ginger and garlic and stir-fry until fragrant. Then add bean paste and spicy hotpot base and stir-fry over low heat until fragrant

   

7. 7 Add the fish head and fish bones and stir-fry over high heat

   

8. 8 Add water enough to slightly cover the fish bones and bring to a boil over high heat

   

9. 9 After boiling, put in the marinated fish fillets and use chopsticks to gently spread them apart. After putting them all away, start counting for one minute. Pour a little, but not more, into the container and sprinkle with coriander and chili

   

10. 10 Put the five-spice oil in the pot and heat the five-spice oil. The specific method is available in the world of gourmet food. Sichuan peppercorns, peppercorns, star anise, bay leaves, cinnamon, put it into the oil and stir-fry over low heat until fragrant. Add the chili peppers into the five-spice oil. Heat the oil, roll it, and pour it on top of the fish and coriander. The coriander tastes very fragrant