Spicy boiled fish
Overview
Spicy boiled fish is my favorite. I go to restaurants to eat it to satisfy my cravings. I won’t talk about the taste. For the health of my family, I still like to make it myself. It is enjoyable and safe to eat. If you want to eat it, please join me to make a low-oil, low-fat, healthy and delicious spicy boiled fish for your family!
Tags
Ingredients
Steps
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Slaughter and clean the grass carp, make a cut on the back of the tail, gently break off the fish head, and pull out two fishy threads
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Cut the fish bones into pieces, cut the fish skin side down and cut the fish bones into sections and pack them
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Add cooking wine and salt to fish fillets and fish pats, mix well, then sprinkle in starch and mix well
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Put the green vegetables in the base (I used home-grown Chinese cabbage today) into boiling water, blanch them, take them out and set aside
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Heat the pan with cold oil, add peppercorns, star anise, scallion segments, sliced ginger (beat it with a knife), garlic (beat it), pickled peppers, stir-fry until fragrant, add Pixian watercress and white sugar, stir-fry over low heat until red oil comes out
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Add the fish heads and fillets, stir-fry slightly, add boiling water (about 3000ml), and simmer for about 8 minutes
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Add the green vegetables in the base, spread the fish fillets evenly into the pot, and cover the pot
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In another pot, heat the pot with cold oil until it is 50% hot. Add peppercorns and chilies and stir-fry until fragrant
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Sprinkle sesame seeds on the surface of the fish skin, pour the fried chili pepper into the fish fillets while it's hot
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Sprinkle with minced garlic and coriander and enjoy!
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Another important point is that the soup should not cover the fish fillets!
