Spicy boiled fish

Prepare the ingredients, a piece of big head fish meat

Slice the fish, add three teaspoons of cooking wine, a little pepper, a little cornstarch, a little salt, mix well and marinate for ten minutes

Soak the fungus, wash the cabbage and set aside

Prepare chili segments, minced ginger, minced garlic, chopped green onion

Pour the oil into the pot and heat it until it is 50% hot, then sauté the Sichuan peppercorns until fragrant

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

Pour in the cabbage and fungus and stir-fry evenly

Add a large bowl of water to boil over high heat, add half a teaspoon of chicken powder to taste, cook until cooked, take out and put into a container

Add the marinated fish fillets, break them up gently with chopsticks and cook for three minutes

Pour the cooked fish fillets and soup into the container with fungus and cabbage, sprinkle with pepper segments, Sichuan peppercorns, and chopped green onion

Heat the pan again and pour in an appropriate amount of base oil, about three teaspoons, and heat it until it is 70% hot (it will produce green smoke)

Pour the burned oil over the chili peppers and Sichuan peppercorns

Finished product

Finished product

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