Spicy boiled fish

General drawing of raw materials

Ingredients: 2, half a catty of bean sprouts, 1 cucumber, 2 coriander

Ingredients: 3, 10 grams of Sichuan peppercorns, 6 grams of dried chilies, 2 pieces of cinnamon, 2 star anise, 1 grass fruit

Ingredients: 4, 3 tablespoons of bean paste, 1 piece of ginger, 1 small piece of green onion, 6 pieces of garlic, dried chili pepper, Sichuan peppercorns

Ingredients: 5, Sichuan peppercorns, dried chili peppers

Put the fish fillets and fish heads/bones in a bowl and add 1 tablespoon of salt

Rinse with water and wash with hands until the fish meat is translucent and white

Add salt, cooking wine, starch, 1 egg

Mix well and marinate for 20 minutes

Add water to the pot and bring to a boil, add 1 tablespoon of salt, add bean sprouts and blanch

Cut the cucumber into small sections and put them into a basin together with the blanched bean sprouts

Pour about 200ml cooking oil into the pot

Ingredients put into raw material 3

Turn on low heat and slowly simmer out the aroma

Remove the burnt raw materials and put the sesame oil in the pot for later use

In another pot, add 3 tablespoons of cooked sesame oil and heat it up. Pour in bean paste and stir-fry over low heat until red oil comes out

Add ginger slices, green onions, chopped garlic, Sichuan peppercorns, and dried chilies and stir-fry

Pour in the fish head and stir-fry the fish bones for a few times

Add appropriate amount of water

After the water boils, use chopsticks to put in the fish fillets

Just cover and bring to a boil, no need to cook for too long

Pour the cooked fish into the cucumber and bean sprout basin

Put ingredient 5 into the remaining sesame oil pot and cook over low heat until the pepper changes color slightly

Pour the oil into the fish basin while it's hot

Sprinkle with coriander and serve. . . . .

Finished product

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