Boiled fish

Overview

The whole family likes to eat boiled fish. When you go out to eat, you can't pay attention to whether the oil is completely dry or whether the chili peppers have been reused. I made boiled fish for the first time at home during Qingming Festival. From the perspective of eating it all, it was a success!

Tags

• hot dishes
• winter recipes
• chili
• doubanjiang
• egg white
• garlic
• rapeseed oil
• star anise
• starch
• zanthoxylum bungeanum
• ginger
• grass carp
• salt

Ingredients

Steps

1. 1 When I bought the fish, I asked the fish boss to help fillet it. After you get home and wash it, add salt, starch, a little oil, and egg white to marinate it. Slice the ginger and mince the garlic into minced garlic.

   

2. 2 Heat up the oil pan, add chili pepper, star anise, and Sichuan peppercorns and stir-fry until fragrant. Then scoop out half of the chili peppers, star anise, and Sichuan peppercorns and set aside. Add another two tablespoons of bean paste to the pot, stir-fry the red oil, add an appropriate amount of stock/water, and add salt. Put two pieces of garlic sprouts into the soup (you can also use green onions). When the soup boils, put in the fish bones first, then add the fish fillets and cook them out. The last step is to fry the chili peppers, flower horns, Sichuan peppercorns, and minced garlic just picked up in the oil pan, then pour them into the fish fillets that have been taken out of the pan.

   

3. 3 The last step is to fry the chili peppers, flower horns, Sichuan peppercorns, and minced garlic just picked up in the oil pan, then pour them into the fish fillets that have been taken out of the pan.