[Spicy Boiled Fish]--- Prosperous and abundant every year

Overview

Fish is an auspicious and food ingredient, which means there is plenty every year, so it must be on everyone’s dining table during the Chinese New Year. The spicy and fragrant boiled fish looks sizzling and gives you a very lively feeling. If you have a plate of it, you will definitely enjoy it.

Tags

• hot dishes
• home cooking
• old man
• sichuan cuisine
• autumn recipes
• lunch
• famous dishes
• bean sprouts
• chicken powder
• chives
• cinnamon
• cooking wine
• cucumber
• dried red pepper
• egg white
• garlic cloves
• ginger
• pixian doubanjiang
• star anise
• starch
• white sugar
• zanthoxylum bungeanum
• grass carp

Ingredients

Steps

1. 1 Clean the grass carp, remove the fish flesh and cut into thin slices.

   

2. 2 Put the fish fillets into a larger bowl, add some chopped onion and ginger, add 1 tablespoon of cooking wine, mix gently up and down with chopsticks, and marinate for a while. (Don’t grab the fish fillets with your hands, and don’t use chopsticks to keep turning and stirring, as this will easily break the fish into pieces. Use chopsticks to gently stir it up and down evenly)

   

3. 3 For the marinated fish fillets, remove the onion and ginger, add half an egg white and 1/3 tablespoon of cornstarch. (Don’t use too much powder, just enough powder)

   

4. 4 Stir again and mix well.

   

5. 5 When marinating fish, prepare the ingredients first, including shredded ginger, cut dry red pepper into sections, and minced garlic cloves.

   

6. 6 Blanch the bean sprouts until they are tender and put them into a large bowl for fish along with the cut cucumber segments.

   

7. 7 Heat the pot, add a little cooking oil, add ginger slices and stir-fry until fragrant. (You can also fry spiced oil in this step, but I omitted it)

   

8. 8 Add three tablespoons of Pixian bean paste, add a little sugar, and stir-fry together.

   

9. 9 Fry until red oil comes out. (Adding a little sugar to the bean paste and frying together can effectively remove the astringent taste in the bean paste)

   

10. 10 Add appropriate amount of water and bring to boil. (The amount of water depends on the fish fillets to be cooked. Add as appropriate. If you want to add salt, you can add it in this step. I think the saltiness is enough, so I didn’t add it)

    

11. 11 Remove the seasoning residue from the pot with a slotted spoon. (I like the soup of boiled fish to be refreshing and refreshing. If you don’t mind, you can omit it here)

    

12. 12 When the water is boiling, add the fish fillets, use chopsticks to gently break up the fish fillets, cook until it changes color, turn off the heat and add a little chicken powder. (My fish fillets are very thin, so just wait until they change color to avoid overcooking and affecting the texture and taste)

    

13. 13 Pour the cooked fish fillets into the bowl with the garnishes in front, and sprinkle with the minced garlic.

    

14. 14 Pour a little oil into another pot, add Sichuan peppercorns, star anise, cinnamon, and dried red pepper, simmer over low heat until fragrant, take out the ingredients, and then simmer the oil until smoking.

    

15. 15 Serve hot over fillets.

    

16. 16 Finally, sprinkle with chopped green onion (it would be more delicious if you add coriander, but I didn’t buy any)