Red and fiery-----Invincible spicy boiling fish

Overview

Why is it called boiling fish? Pour hot oil on it and it will boil in the bowl~~~~

Prepare a fresh black fish
Cut off the head and save the tail. Plane the fish into two pieces along the middle bone
With the fish skin side down, cut into medium-thick slices
Prepare the seasonings, slice the ginger and garlic, and cut the dried chili into sections
Put the enoki mushrooms into a pot of boiling water and blanch them until cooked, then drain them and put them in a bowl
Add salt, starch, one egg white, and cooking wine to the fish fillets and marinate
Heat the cold oil in the pan, pour in the Sichuan peppercorns, dried chili peppers, and bean paste and stir-fry over low heat until the red oil and aroma are released.
Put a small piece of hot pot base into the pot, add half a pot of water, bring to a boil over high heat, then turn to low heat and simmer slowly for about 10 minutes
After 10 minutes, turn up the heat and bring the soup to a boil. Add the marinated fish fillets and put them into a bowl with enoki mushrooms
Change to a clean pan and pour more oil, add the remaining peppercorns and sauté until fragrant. Be careful not to burn the peppercorns. Pour the prepared peppercorn oil onto the fish fillets, sprinkle with coriander and chopped green onions and you are ready to eat

$Red and fiery-----Invincible spicy boiling fish step 10$