Spicy boiled fish

Overview

Spicy Boiled Fish~The fish meat is tender, spicy and delicious. It is popular in the city and lasts for a long time.

Tags

• hot dishes
• home cooking
• sichuan cuisine
• lunch
• dinner
• students
• celery
• chicken essence
• cinnamon
• cooking wine
• corn starch
• dried red chili pepper
• edible oil
• egg white
• garlic
• grass carp
• light soy sauce
• mung bean sprouts
• onions
• pixian doubanjiang
• sichuan pepper powder
• star anise
• sugar
• zanthoxylum bungeanum
• fragrant leaves
• ginger
• salt
• white pepper

Ingredients

Steps

1. 1 Wash the fish and cut it into fillets, separate the head and tail from the fish fillets (I asked the fish seller to help me fillet the fish and then wash it when I take it home)

   

2. 2 Add 2 tsp cooking wine, 1 tsp white pepper, 1 tsp Sichuan peppercorns, 1 tsp cornstarch, 1 tsp salt to the fish fillet, mix well and marinate for about 20 minutes

   

3. 3 Prepare garlic, peppercorns, star anise, bay leaves, cinnamon, and Pixian bean paste

   

4. 4 green onions, sliced ginger, garlic, and dried chili peppers

   

5. 5 Wash celery and mung bean sprouts, cut celery into sections and set aside

   

6. 6 Boil water in a pot, add 1 tsp of salt, add bean sprouts and blanch them in water, take them out, then add celery and blanch them in water, take them out and put them on the bottom of the pot

   

7. 7 Heat a pan with oil and sauté star anise, Sichuan peppercorns, red pepper, bay leaves and cinnamon

   

8. 8 Add onion, ginger and garlic and stir-fry until fragrant

   

9. 9 Then add two tablespoons of Pixian bean paste and stir-fry until red oil comes out

   

10. 10 Finally, add an appropriate amount of boiling water, put in the fish heads and bones, bring to a boil over high heat, simmer over medium-low heat for about 15 minutes, add 2 teaspoons of cooking wine, 1 teaspoon of light soy sauce, 1 teaspoon of sugar, 1 teaspoon of salt, 1 teaspoon of chicken essence and mix well

    

11. 11 If the pot is relatively small, you can take out the fish head first, then put the marinated fish fillets into the soup one by one, and cut them lightly (the fish will break if it is too heavy)

    

12. 12 After the soup boils, immediately turn off the heat and pour the fish and soup into the fish basin lined with vegetables (after the soup boils, do not cook it for a long time, as the fish will become old over time)

    

13. 13 In another pot, heat the corn oil, sauté the chili until fragrant. When the oil starts to smoke, pour it over the fish while it is still hot

    

14. 14 Sprinkle with coriander and serve. Eat it while it's hot, spicy, tender and delicious...

    

15. 15 Finished product pictures

    

16. 16 Finished product pictures