Spicy Boiled Fish (Collector's Edition)

Overview

This boiled fish is the experience I have accumulated over the years. Now I will share the operation method with you. I hope you can like it and pay attention.

Tags

• hot dishes
• old man
• sichuan cuisine
• autumn recipes
• winter recipes
• banquet dishes
• lunch
• catfish
• chicken essence
• chinese cabbage
• cooking wine
• dried chili noodles
• garlic
• gorgon powder
• green peppercorns
• oil
• sichuan red bean paste
• spicy rice cake chili
• white sugar
• green onions
• salt
• white pepper

Ingredients

Steps

1. 1 Thaw the fish and wash it (fresh fish is better)

   

2. 2 Remove the black membrane from the fish belly

   

3. 3 Slice off the fish bones

   

4. 4 You can make soup to cut off the bone spur

   

5. 5 sliced fish

   

6. 6 Cut into medium-sized fillets

   

7. 7 Separate fish meat and fish bones

   

8. 8 Rinse with water

   

9. 9 Add a little pepper and salt, mix well and marinate for 20 minutes (to remove fishy smell and bleeding water)

   

10. 10 Rinse the marinated fish with clean water and squeeze out the water with your hands, then add appropriate amount of pepper, cooking wine and cornstarch

    

11. 11 Stir the sizing in one direction. During the sizing process, continuously feed water to the fish fillets according to the draft of the fish fillets (this process is the key to whether the fish fillets are tender or not, please take it seriously) and stir until the fish fillets no longer draft.

    

12. 12 Prepare chili noodles, scallions and garlic for later use

    

13. 13 Wash and cut the Chinese cabbage into sections and cook until cooked through

    

14. 14 Take out and drain the water and put it in a vessel

    

15. 15 Prepare 120 grams of oil in a small bowl

    

16. 16 Heat up half of the oil, turn down the heat to low, add Sichuan peppercorns and slowly stir-fry until fragrant, then add Sichuan red oil bean paste, spice glutinous rice cake chili sauce (homemade) and stir-fry until fragrant to release the red oil.

    

17. 17 If you don’t want to stir-fry the seasoning, you can use the boiled fish seasoning produced in Sichuan. Omit the peppercorns, bean paste and other seasonings and slowly stir-fry the fragrant red oil according to method 16

    

18. 18 Add an appropriate amount of water to bring out the flavor of the soup. At this time, taste it first and adjust it with salt, sugar, chicken essence, and water according to your own taste. If you still feel that the fish tastes not fresh, you can add some MSG to enhance the freshness before taking the fish out of the pot!

    

19. 19 After setting the flavor, the first step is to add the fish bones and cook them

    

20. 20 The second step is to turn down the heat so that the soup in the pot is slightly boiled. At this time, place the fish piece by piece on the soup surface

    

21. 21 Gently stir the fish fillets again, and turn off the heat one minute after the soup boils

    

22. 22 Smoothly pour the fish and soup onto the Chinese cabbage

    

23. 23 Sprinkle with garlic, green onions and chili powder

    

24. 24 Clean the pot and burn the remaining oil until it smokes

    

25. 25 Pour evenly into the vessel and fry the onions, ginger and pepper until fragrant.

    

26. 26 Take photos before serving

    

27. 27 👀You can still eat the last 🐟piece😄