【Sichuan】Boiled fish

Wash the fish pieces and set aside

Remove fish bones and meat

Fillet

Fillet all the fish fillets and soak them in water

Drain the water and add a little salt, one-third teaspoon pepper, two teaspoons cooking wine, half teaspoon cornstarch, ground ginger, and egg white

Gently mix well and marinate for ten minutes

Wash the fungus and celery, cut the celery into sections and set aside

Pour an appropriate amount of oil into the pan and heat until 50% hot. Saute the Sichuan peppercorns until fragrant

Add minced ginger, minced garlic and bean paste and stir-fry until fragrant

Add boiling water and bring to a boil

Add fungus and celery, add 1/3 teaspoon of chicken powder and cook until cooked, remove and put into a large bowl and set aside

Gently slice the fish fillets and spread them out

Cook fish fillets until cooked through

Pour the cooked fish fillets and soup onto the fungus and celery and set aside

Add half a teaspoon of chili powder, minced garlic, chopped green onion, and chili segments

Pour an appropriate amount of oil into the pan and heat until 70% hot

Pour the hot oil evenly over the fish fillets

Overview