Boiled fish
Overview
Friends who like spicy food must be familiar with boiled fish. If you go to a Sichuan restaurant to eat, you will usually order boiled fish. The fish meat is very delicious and the spicy taste is very strong.
Tags
Ingredients
Steps
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Prepare materials.
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Kill the grass carp, wash and remove the head and tail.
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Set aside the middle section.
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Use a knife along one side of the fish bone to slice out the fish meat and shave off the large spines.
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Cut the fish into butterfly slices, just don't cut it with one knife, and then cut it with the second knife.
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Add salt to the filleted fish fillets, rub them thoroughly and rinse them several times with clean water. Then add cooking wine, pepper, egg white, and salt to taste, then stir in starch and set aside.
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Cut parsley into sections.
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Remove the roots and clean the bean sprouts.
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Mince the green onions and slice the ginger.
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Add oil to the wok over low heat and sauté the Sichuan peppercorns and dried chilies until fragrant.
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Remove the Sichuan peppercorns and dried chilies and chop them into pieces. Set aside.
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Saute onions and ginger in oil with fried Sichuan peppercorns and dried chili peppers.
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Add fish fillets and stir-fry. Add appropriate amount of cooking wine, pepper, and sugar.
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Then add hot water and bring to a boil over high heat.
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Add bean sprouts and celery and cook.
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Remove the bean sprouts, celery and fish bones and put them into a large bowl.
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After the pot boils again, add the delicious fish fillets and cook for 2 minutes.
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Pour all the boiled fish soup and fish fillets into the large bowl with bean sprouts and celery already arranged. Place the chopped Sichuan peppercorns and chili peppers in step 11 on top.
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In another pot, put oil in the pot and sauté the dried chili peppers over low heat.
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First take out the dried chilies and put them on top of the bowl.
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Continue to heat the oil in the pan, and finally pour the hot oil over the fish quickly.
