Boiled fish

Overview

Boiled fish, also known as river boiled fish, is a Sichuan dish that was first popular in Cuiyun Township, Yubei District, Chongqing. The main raw materials include fresh live fish, chili, etc.

Tags

• hot dishes
• sichuan cuisine
• lunch
• dinner
• students
• bean sprouts
• boiled fish seasoning
• cooking wine
• coriander
• grass carp

Ingredients

Steps

1. 1 Preparation materials: Hao Renjia's boiled fish seasoning, a piece of grass carp, cooking wine. I bought it myself and cut the fish open with a razor blade. I saw a little blood, so I blanch it in water for 5 minutes. This method may not be necessary, but I am a bit mysophobic

   

2. 2 Bean sprouts, coriander, and chopped green onions are ready. Bean sprouts can reduce spiciness. Most boiled fish in restaurants include bean sprouts as a vegetable.

   

3. 3 First stir-fry the bean sprouts, cut them and then multiply them out

   

4. 4 Find a big bowl and put the bean sprouts in the bottom of the bowl

   

5. 5 After opening the seasoning for boiled fish, there are three independent packages: dried chili powder, fish meal, and soup stock. The first step is to pour the similar powder into the fish to catch the flavor and marinate it aside for 30 minutes. You can also put it in the refrigerator

   

6. 6 Boil a pot of water, just big enough to pass the fish, and then put the boiled fish ingredients in it.

   

7. 7 First put the fish head and fish bones and cook for 5 minutes, then add the fish meat and cook for about 10 minutes before it is ready

   

8. 8 Take the fish out and place it directly on top of the bean sprouts. Sprinkle the dry seasoning for boiled fish [peppercorns and minced chili pepper] on top of the fish. Sprinkle the minced green onions on top of the fish, heat some oil, and after it boils, pour it directly on top. Just beep and it's ready to eat.

   

9. 9 After taking it out, sprinkle some coriander powder and the flavor will come out immediately.