Boiled fish (package version), full of spicy flavor

Overview

This is my first time cooking fish, I didn’t expect it to be so successful, it’s so delicious! The fish meat is tender and full of spicy flavor. The Guizhou fish I bought had no bones and I used a good green peppercorn fish seasoning bag.

Tags

• hot dishes
• sichuan cuisine
• bean sprouts
• celery
• coriander
• egg
• garlic
• good family green pepper fish seasoning
• guizhou fish
• hot pepper
• millet spicy
• onions
• ginger

Ingredients

Steps

1. 1 The fish is processed by the store. Slice the fish, add half a bag of marinade, add cooking wine, egg white, and ginger slices, and mix well.

   

2. 2 Add the remaining half bag of marinade to the fish bones, add cooking wine, egg white, and ginger slices as well, and mix well. Marinate for about 15 minutes.

   

3. 3 Finely chop the peppers.

   

4. 4 Beat ginger and garlic into powder. Cut celery and coriander into sections. Wash the bean sprouts, add a little oil to the pot, stir-fry quickly and put it on the bottom of the basin. At the same time, heat up two large bowls of boiling water in a separate pot.

   

5. 5 Add a small amount of oil to the wok, add onion, ginger, garlic and chili pepper (leave some of the ginger, garlic and chili pepper for later use) and saute until fragrant. Add the seasoning packet containing red oil and stir-fry until fragrant.

   

6. 6 Add the boiling water you just prepared, the amount of water is about half of the fish basin, add the fish head and cook for two minutes.

   

7. 7 Add other fish bones and cook for three minutes until the fish turns white and turn off the heat.

   

8. 8 Remove the fish heads and bones and put them into a basin containing bean sprouts.

   

9. 9 Add the fish fillets and cook for two minutes until the fish turns white. Be careful not to stir violently to avoid the fish becoming soft and rotten. When the fish is cooked for one minute, add the celery segments. When the fish is cooked, pour it into the basin with the fish bones together with the soup.

   

10. 10 The remaining ginger, garlic and chili were packaged with dry ingredients and placed on the fish fillets. In order to have a more numbing flavor, I added some Sichuan peppercorns. There was no green Sichuan peppercorns, so I added red Sichuan peppercorns.

    

11. 11 Heat oil in another pan (approximately enough for cooking) until green smoke comes out. Pour the hot oil over the peppercorns in batches. The aroma will instantly hit your nostrils. Sprinkle with coriander at the end and enjoy.