Boiled fish

Overview

Salty, slightly spicy, and tender meat.

Tags

• hot dishes
• home cooking
• autumn recipes
• winter recipes
• lunch
• dinner
• chicken essence
• doubanjiang
• dried sichuan peppercorns
• dried sea pepper
• finger ginger
• hueryu
• lard
• pickled ginger
• rapeseed oil
• soaked sea pepper
• white sesame
• pepper

Ingredients

Steps

1. 1 After thawing, clean, rinse and absorb the water from the fish. (If you like it particularly tender, you can soak the fish in water with baking soda for about ten minutes, take it out and rinse it before cooking)

   

2. 2 Slice the finger ginger, soak the ginger, and cut the soaked sea pepper into pieces.

   

3. 3 Heat a pan with less oil, add bean paste and fry over low heat until fragrant. Add ginger slices, soaked ginger, and soaked sea pepper over medium heat and stir-fry until fragrant. Add enough water;

   

4. 4 After the fire is brought to a boil, add the fish and pepper;

   

5. 5 Cook over medium heat for about ten minutes, add chicken essence, mix well and pour into the soup pot. (You can add your favorite cooked vegetables to the bottom of the pot)

   

6. 6 Heat the oil and fry dried sea pepper (half and half wet and dry) and dried Sichuan peppercorns over low heat until fragrant;

   

7. 7 Pour into a soup basin and sprinkle with cooked white sesame seeds. (After eating the fish, use the soup to cook vegetables and sweet potato starch)