Spicy boiled fish

Choose a fresh carp, but other fish are also acceptable. Note that it is best not to eat the fish after being killed by fire. You can put it in the refrigerator for more than two hours to kill some bacteria and parasites.

Debone the fish

Change the blade into thin slices

Heat oil in the pot, first add minced ginger and scallions and stir-fry until fragrant, then add a tablespoon of spicy sauce (or directly use spicy fish seasoning)

Stir-fry together for a while, add two small bowls of water, and wait until it boils. Add the fish fillets to the pot. Be careful not to cook them for too long. Take them out of the pot immediately after one minute at most, so that the fish meat will be fresh and tender

After putting the cooked fish into a container, it is not finished yet. Add a little oil to the pot, cut the onion, ginger and garlic into large pieces, cut off the green pepper and red pepper, add a few peppercorns together, stir-fry when the oil is hot, and pour the oil directly into the bowl containing the fish while it is hot. This will not only enhance the color but also add a special spicy aroma

Spicy and spicy boiled fish would be great. If you like Sichuan flavor, you can try it

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