"Boiled fish" may be more appropriately called "fish soaked in spicy oil". With a shout, the boiled fish was served, and what was brought to you was a stainless steel basin. Instead of fish, it was clearly a basin full of red peppers! When the waiter carried a large bowl and neatly skimmed off the layer of chili peppers and Sichuan peppercorns floating on the surface with a small stainless steel colander, the fish and bean sprouts soaked in spicy oil were revealed to be their "true colors". The fish meat was sliced ??into pieces, and together with the bean sprouts lying on the bottom of the pot, it was white, tender and very tempting. Can’t wait to pick up a chopstick, eh! The fish meat is fresh, soft, fragrant and smooth, and the taste is not old at all; the seasoning is spicy and spicy, fresh and refreshing, and the unique numbing power of Sichuan peppercorns matches the punch of Sichuan peppercorns, leaving a fragrant mouthful. tasty! When they were almost done eating, the bean sprouts on the bottom layer were also soaked in the spicy flavor of the oil. Whether it was fish fillets or bean sprouts, they both retained their original flavor and didn't feel greasy. It was perfect!

The predecessor of boiled fish is actually hot pot fish from Chongqing. It was first launched for driver friends and became very popular. The hot pot fish is quite tough. You need to choose about 10 kilograms of fatty fish that is almost oily, cut it into palm-sized fish fillets, and cook it in a large iron pot like iron until it turns red. Come up, red and hot. A circle of people surrounded the big basin, fishing for fish with beer bottles. After eating, cook some green vegetables, tofu, etc., which is very crisp and clean. After the fish hot pot became popular, many restaurants in the city began to imitate it. However, the kitchens of these restaurants were unable to get a large iron pot and make a fire like smelting iron. Besides, it was not convenient for diners to eat 10 kilograms of fish. So it was made into a small pot, a small fire, and a small fish, and it was euphemistically called "boiled fish."

The "boiled fish" we eat now is completely different from the "boiled fish" in traditional Sichuan cuisine. The "boiled fish" in traditional Sichuan cuisine is first battered, fried in oil, and then served with soup, vegetables and spicy seasonings. The finished dish is just like the "boiled meat" we usually eat in Sichuan restaurants. The current "boiled fish" is to cut the live fish into thin slices, add a little salt, egg white and wet powder, boil it in boiling water until it is raw, then pour it with hot oil with the ingredients mixed, and serve it immediately. When eaten by guests, it can be said to be a dish that grabs the heat. Due to the perfect processing time and temperature, the fresh taste of the fish is completely different from the fish that is usually stewed for a long time.

The raw material of "boiled fish" is about 3 pounds of grass carp, and it is cooked with sea pepper and chili pepper produced in Sichuan. The freshly served fish is soaked in more than an inch of hot oil, surrounded by sizzling sea pepper, chili pepper and Sichuan peppercorns. The fish meat tastes soft, tender and fresh, and has a strong spicy taste. If you chew it with some Sichuan peppercorns and chili peppers, it will be more fragrant, spicy and enjoyable. The bean sprouts at the bottom of the pot are also the best in bibimbap and must not be wasted. Authentic boiled fish enthusiasts will not miss the chili peppers fished out of the boiled fish, because they are an excellent ingredient for those who like spicy food. Don’t forget to ask the waiter to take it away!

Attached preparation method instructions:

The traditional preparation method of boiled fish is: stir-fry garlic sprouts, celery, green bamboo shoot tips (or other seasonal vegetables) until raw, then put them into the bottom of a bowl ; Grass carp is slaughtered and cleaned, the fish meat is cut into slices with an oblique blade, the fish head and fish skeleton are chopped into pieces, and refined salt, soybean flour, and cooking wine are added to mix well. Put the wok on the fire, pour an appropriate amount of mixed oil to heat, add the red oil bean paste and stir-fry until fragrant, add an appropriate amount of water and bring to a boil, add sugar, dark soy sauce, monosodium glutamate, chicken essence, etc., add fish pieces and fish fillets one after another and cook When cooked, remove from the pot and put into a bowl. Finally, sprinkle with chili pepper, Sichuan peppercorns, chopped green onion, etc., pour hot oil and blanch until fragrant. Serve. Because this kind of boiled fish oil is bright red in color and has a strong spicy taste, it is also known as spicy boiled fish.

Based on the traditional method of preparing boiled fish, chefs in the industry later created a new type of boiled fish - braised spicy fish, also called spicy boiled fish. Its preparation method is similar to that of traditional boiled fish, except that after the fish is cooked, the chili peppers and Sichuan peppercorns are not sprinkled in. Instead, the chili pepper joints and Sichuan peppercorns are used to simmer the aroma with hot oil, and then poured directly on the fish. Of course, the other The bottom vegetable dish can also be slightly changed, such as bean sprouts, tofu skin, enoki mushrooms, vermicelli, etc. The characteristic of spicy fish is that it is salty, fresh and spicy. The fish meat is particularly tender and has a rich spicy aroma.

Boiling fish, also known as boiled boiling fish, is a new species that has appeared in the past two years. It has not been popular in Sichuan, Chongqing and other places for a long time, but it has set off a trend of eating boiling fish outside Sichuan. The craze, the preparation method is: use cooked soybean sprouts, cucumber strips, celery knots, etc. as the base, and then process the processed fish fillets and fish pieces (chopped fish heads and fish skeletons into pieces), then add After the boiling water pot is slightly blanched, it is placed directly on the bottom material. Finally, a large amount of special oil (five-spice oil or spicy oil) is heated, an appropriate amount of dried chili peppers and Sichuan peppercorns are added, and the fish is poured into a container. The boiled fish is served on the table. The oil on the fish is boiling and steaming, which has a particularly strong visual impact.

In addition, there are fish dishes such as Kung Fu fish and King fish in the industry. Although the names are different, their preparation methods are basically similar to the dishes of the first three fish.

I have a simple preparation method:

Put grass carp fillets into fish fillets, add refined salt, cooking wine and starch and marinate them briefly. Add water to the pot and bring to a boil. Put the bean sprouts in it and blanch them, take them out and put them in a bowl. Then put the fish fillets in the water where the bean sprouts were just blanched and cook until the water boils. Take them out and put them on top of the bean sprouts.

Pour oil into the pot (more oil needs to be poured on the fish), heat it up, add scallions and ginger slices and stir-fry, then add a large amount of red pepper and Sichuan peppercorns and stir-fry until fragrant. Pour it over the fish fillets immediately, and the delicious and simple boiled fish is ready.

PS: There must be more red pepper and Sichuan peppercorns, otherwise it won’t be spicy enough.

Ingredients for boiled fish: 250g fish, 150g green garlic, 100g celery heart, 15g dried chili, 40g Pixian watercress, 200g clear oil, 15g soy sauce, 1g MSG , 10 grams of ginger slices, 15 grams of garlic slices, appropriate amounts of water, soybean powder and clear soup. Preparation method: 1. Remove the bones and spines of the fish (generally speaking, it is better to choose boneless fish), cut the fish into 5 cm long and 3 cm wide slices, put them into a bowl, season with soy sauce, cooking wine, and water beans Mix the powder well. 2. Wash the green garlic and celery, and cut them into 6.5 cm long segments and pieces respectively. 3. Heat the oil in the pot and fry the dried chili peppers and Sichuan peppercorns until they turn brown (do not fry them until they are scorched), take them out and chop them finely. 4. Add green garlic and celery to the pot, stir-fry until raw and serve. 5. Heat the oil in the pot, stir-fry the Pixian bean paste until red, add soup (appropriate amount, too much will make the taste bland; too little soybean flour will easily fall off, and the soup will be thick) and cook for a while, remove the bean paste and add the green garlic. , cabbage, and celery into the soup pot, add soy sauce, monosodium glutamate, cooking wine, pepper noodles, salt, ginger slices, and garlic slices, cook until the flavor is absorbed, and put it into a deep plate or lotus leaf bowl. 6. Pour the fish fillets into a slightly boiled original soup pot (the soup should be slightly boiled. If the soup is not boiled, the soybean flour will fall off; if the soup is wide open, the meat slices will become old easily). Use chopsticks to spread it lightly, pour it into a plate or bowl with ingredients as soon as it is cooked, sprinkle with dried chili powder and Sichuan peppercorn powder, and then drizzle with boiling oil to give it a stronger spicy aroma. Note: It is very technical and difficult to make this dish well. However, as long as the two spicy and one hemp (Pixian watercress, dried chili pepper and Sichuan peppercorns) and other auxiliary ingredients are available and made according to the above methods and essentials, satisfactory results will be achieved. 2》How to make boiled fish Ingredients: One piece of fresh grass carp Ingredients: 500 grams of soybean sprouts, 1000 grams of cooking oil (actual consumption is about 100 grams), 250 grams of dried chili pepper, about 50 grams of Sichuan peppercorns, a little salt, cooking wine, and starch Production method : 1) Wash the grass carp first, cut it into fillets, add a little salt, cooking wine and starch, stir evenly and set aside; 2) Wash the soybean sprouts and set aside; 3) Put about 500 grams of water in a pot, boil it Blanch the bean sprouts in water until they are 8 mature. Take it out and put it into cold water. Drain the water and place it evenly on the bottom of a clean large bowl; 4) Blanch the battered fish fillets in water for a while (70 to 80% ripe is enough) and place them on the bean sprouts; 5) Place them on the wok Heat the fire, pour in cooking oil, bring to a boil, remove from the heat, add Sichuan peppercorns and dried chili peppers, fry for a while (not too long, otherwise they will fry), and immediately pour them into a bowl with fish and bean sprouts. Medium (be careful not to burn it); 6) At this point, a pot of delicious and attractive boiled fish is finished. Note: The difference between delicious and unpalatable food lies in the skill of the knife, condiments and heat.

3》How to make boiled fish Ingredients: One seabass (about 500 grams), bean sprouts Seasoning: ginger, onion, salt, MSG, rice wine, peppercorns, dried red pepper, edible oil Preparation:

1 1. Kill and wash the purchased live fish, cut them into fillets, and marinate the fish fillets with salt, rice wine, and shredded ginger. (Put the heads and tails into a separate plate for marinating)

2. Wash the bean sprouts, drain them and stir-fry them in oil. After the water comes out, adjust the taste according to personal taste and set aside.

3. Add ginger, green onion, peppercorns, dry red pepper and a small amount of cooking oil to the pot, stir-fry over medium heat, add the head and tail and 2 tablespoons of oil after the flavor is released, stir-fry for a while, and wait Remove the fish when the flesh turns white.

4. Place the bean sprouts and fried fish heads and tails in a basin, with the bean sprouts on the bottom.

5. Pour more than half a catty of oil into the pot (the oil can submerge the fish after loading the fish fillets and bean sprouts). Add Sichuan peppercorns (how much depends on personal taste), stir-fry over medium heat, turn to low heat after the flavor is gone.

6. Pour the fish into the pot and turn to high heat. When the fish turns white, take it out and put it into a basin. Bring the oil in the pot to a boil over high heat, pour it into the basin and submerge the fish. Note:

1. Do not use high heat when stir-frying, as it is easy to fry things, especially pepper.

2. The flavor of the fish comes from the front, so it must be marinated thoroughly. 4》Recipe for boiled fish (1) Ingredients: Several pieces of tilapia, catfish, grass carp, silver carp, or flower chain (it is best not to use carp). Ingredients: bean sprouts (or your favorite vegetables), 1 tael of dried red pepper, 1 tael of ginger, 2 taels of Pixian watercress, a little pepper, 1 tael of garlic, a little pepper, a little cooking wine, a little MSG, a little pepper, a little sugar, refined salt A little, a little chives, a little vinegar, a little soy sauce, a little cornstarch, a little egg white. A preparation method: 1. Kill the fish, wash it, chop off the head and tail, slice it into fillets, and chop the remaining fish steak into several pieces. . Mix the fish fillets with a little salt, cooking wine, cornstarch and one egg white, and marinate for 15 minutes. Put the head, tail and fish fillets on a separate plate and marinate in the same way) 2. Boil a small pot of water, wash the bean sprouts, blanch them in boiling water, put them into a large basin, and sprinkle a little salt according to personal taste ,spare. 3. Add three times the amount of oil for normal cooking to a clean wok. After the oil is hot, add three tablespoons of watercress and sauté until fragrant. Add ginger, garlic, green onion, peppercorns, chili powder and dried red pepper and stir-fry over medium-low heat. After the taste is out, add the head, tail and fish fillets, turn to high heat, stir well, add cooking wine, soy sauce, pepper, and sugar. Continue to stir-fry for a while, add some hot water, and season with salt and MSG (taste for saltiness). ). When the water boils, keep the fire high, add the fish fillets one by one, scatter them with chopsticks, and turn off the heat after 3 to 5 minutes. Pour the cooked fish and all the soup into the large basin that held the bean sprouts. 4. Take another clean pot and pour half a kilogram of oil (the specific amount of oil depends on the size of the prepared container. When pouring into the large basin, the fish and bean sprouts are completely submerged. You can check visually). After the oil is hot, turn off the heat and let it dry for a while. Then add a lot of Sichuan peppercorns and dried chili peppers (depending on your personal preference for spicy food), and slowly stir-fry over low heat to bring out the aroma of the Sichuan peppercorns and chili peppers. Pay attention not to make the fire too high to avoid burning. When the color of the pepper is about to change, turn off the heat immediately, pour the oil and Sichuan peppercorns in the pot into a large basin containing the fish, and scald carefully!! (You can also put the peppers and Sichuan peppercorns on top of the large basin, and then cook until Pour 90% of the hot oil into the basin.) Everything is done. Another spicy "boiled fish" is out of the pot. Note: 1. The amount of water used to cook fish should not be too much. Just put the fish fillets in so that they are just submerged in water. After cooking and pouring into the basin, some fish fillets will be exposed. 2. Fry some Sichuan peppercorns and chili peppers before cooking the fish. During cooking, the red pigment in the chili peppers can be fully leached out, making the oil red and bright. 3. When marinating fish, do not add too much salt, as it will be salty and destroy the deliciousness of the fish. 4. After you finish eating the fish, you can pour the soup back into the pot and add tofu, noodles, konjac, etc. to make a boiled fish hot pot. Or simply put the cooked fish into the electric hot pot from the beginning. After eating the fish, just turn on the fire. 5》Ingredients for boiled fish: one grass carp, three ounces of dried chili, half a bowl of Sichuan peppercorns, and ten garlic cloves , a piece of ginger, five green onions cut into chopped green onions, a little salt, filtered egg white from an egg, a little starch, three ounces of oil, 1 small bottle of chili oil, a handful of white sesame seeds, cucumber strips, and soybean sprouts.

Method: First, clean the fish, cut off the head, pick out the bones, and fillet the fish into fillets with a knife, so that the processed fish meat will not have many spines. Then add salt and starch to the bowl with egg white to make an egg white paste, then cover the fish fillets with the egg white paste and set aside. Then chop the garlic into minced garlic, cut the ginger into thin strips, cut the dried chilies into sections, and remove the chili seeds. The preparations are ready and it’s time to cook! We only need 3 ounces of oil to make boiled fish, but these 30 ounces of oil need to be used in two times. First, pour 2/3 of the oil into the hot pot. After the oil is hot, add minced garlic and shredded ginger. , dried chili pepper, Sichuan peppercorns, stir-fry for a while // Then pour the fish head and fish bones into the pot and fry, then add cold water, wait until the water boils, add the cut cucumber strips and soybean sprouts Add to pot. Then put the previously fed fish fillets into the pot, add an appropriate amount of salt and a little chicken essence according to taste, wait until the water boils, sprinkle with a pinch of white sesame seeds and serve in a large basin. The next step is the crucial step. Whether the boiled fish tastes good or not depends on it. Heat the cleaned pot again, pour in the oil and chili oil, and when it is 80% hot, add the dried chili peppers and Sichuan peppercorns and sauté it until fragrant. Be careful not to fry it for too long. Wait until the dried chili peppers and Sichuan peppercorns change color slightly. Then pour the oil directly on the fish surface, sprinkle with chopped green onion 6》Ingredients for boiled fish

1 grass carp (about 1000 grams) 1 egg, 1000-1500 grams of salad oil, 1250 grams of soup, 5 grams of refined salt, 3 grams of MSG, 4 grams of pepper noodles, 15 grams of cooking wine, 3 grams of ginger slices, 7 grams of garlic cloves, 8 grams of green onion sections, appropriate amount of Sichuan peppercorns and dried chili peppers. Production process

1. Remove the scales, gills, caesarean section, remove the internal organs and wash the grass carp. Use a knife to remove two pieces of fish meat, and cut the fish head and bones into pieces.

2. Cut the fish into thin slices with a diagonal blade, add refined salt, cooking wine, monosodium glutamate, and egg white and mix well to coat the fish fillets evenly with a layer of egg paste.

3. Put the wok on the fire, add stock and salt and bring to a boil. Add the fish head and fish bones and cook over high heat. Skim the foam from the soup noodles and add cooking wine to remove the fishy smell. Put soybean sprouts at the bottom of the soup basin. When the fish bones are cooked, remove them and put them into a soup basin.

4. Shake the fish fillets into the pot, pick them up when they are just broken, and place them on the fish bones. Then add ginger slices, garlic cloves, green onion sections, pepper noodles, MSG, Sichuan peppercorns, dried chili peppers, etc. 5. Rinse the pot, add salad oil and heat it until it is 70% hot, then pour it into a soup basin and simmer for a minute or two. The quality of the taste mainly depends on the quality of pepper and chili raw materials and the level of cooking red oil. Restaurants usually prepare red oil in advance, so pay attention to the temperature of the oil. If it is too high, it will easily burn the peppercorns and dried chili peppers; if it is too low, there will be no spiciness or aroma. The fish must be live fish, including grass carp, black fish, fathead, and carp. The soup must have flavor, only the blanched fish fillets have flavor. In addition, it seems a bit wasteful to use two or three kilograms at a time for home cooking. You can also increase or decrease pepper and chili pepper according to your own taste. 7》Ingredients for making boiled fish: One sea bass, grass carp, or black carp are all acceptable, preferably live fish, do not use carp, a pound of soybean sprouts, a small bag of mustard and your favorite vegetables, such as cucumber, ginger (a large piece , pat loose and slice), garlic (one end, just pat it lightly, no need to cut it), appropriate amount of green onion, cloves (or chopped pepper), Sichuan peppercorns, dried red pepper, chili powder, salt, monosodium glutamate, pepper, cooking wine, soy sauce, vinegar A little cooking oil, corn starch, cooking wine, a little salt, egg white. A method: 1. Kill the fish, wash it, chop off the head and tail, slice it into fillets, and chop the remaining fish fillets into several pieces. Mix the fish fillets with a little salt, cooking wine, cornstarch and one egg white, and marinate for 15 minutes. Put the head, tail and fish fillets on separate plates and marinate them in the same way. 2. Boil a small pot of water, wash the bean sprouts, blanch them in boiling water, put them into a large basin, add mustard, cucumber strips, etc., sprinkle a little salt according to personal taste, and set aside. 3. Add three times the amount of oil for normal cooking to a clean wok. After the oil is hot, add three tablespoons of watercress (or chopped pepper) and saute until fragrant. Add ginger, garlic, green onion, peppercorns, chili powder and dried red pepper. Stir-fry over medium-low heat. After the taste is out, add the head, tail and fish fillets, turn to high heat, stir well, add cooking wine, soy sauce, pepper, and sugar. Continue to stir-fry for a while, add some hot water, and season with salt and MSG (taste for saltiness). ). When the water boils, keep the fire high, add the fish fillets one by one, scatter them with chopsticks, and turn off the heat after 3 to 5 minutes.

Pour the cooked fish and all the soup into the large basin that held the bean sprouts. 4. Take another clean pot and pour half a kilogram of oil (the specific amount of oil depends on the size of the prepared container. When pouring into the large basin, the fish and bean sprouts are completely submerged. You can check visually). After the oil is hot, turn off the heat and let it dry for a while. Then add a lot of Sichuan peppercorns and dried chili peppers (depending on your personal preference for spicy food), and slowly stir-fry over low heat to bring out the aroma of the Sichuan peppercorns and chili peppers. Pay attention not to make the fire too high to avoid burning. 5. When the color of the pepper changes quickly, turn off the heat immediately, pour the oil and Sichuan peppercorns in the pot into a large basin containing the fish, and scald carefully!! Note: 1. The amount of water used to cook the fish should not be too much, and the fish fillets should be put in After that, it has just been flooded. After cooking and pouring into the basin, some fish fillets will be exposed. 2. Fry some Sichuan peppercorns and chili peppers before cooking the fish. During cooking, the red pigment in the chili peppers can be fully leached out, making the oil red and bright. 3. The taste of the fish is marinated at the front, so it cannot be seasoned again at the back like the general practice. It must be marinated thoroughly. You can add a little bit of chicken essence. 4. Never stir-fry peppercorns or anything like that. Because it relies on oil for frying, don't use high heat, otherwise it will be burnt, which will affect your appetite and be bad for your health. 5. When you have finished eating the fish, you can pour the soup back into the pot and add tofu, vermicelli noodles, konjac, etc. to make a boiled fish hot pot. Or simply put the cooked fish into the electric hot pot from the beginning, and after eating the fish, just turn on the fire. 8》Poaching is a Sichuan cooking method. The main ingredients are boiled half-cooked in water, and then poured with oil, so there is boiled fish with fish as the main ingredient. 9》Ingredients for boiled fish: fish, minced ginger, cooking wine, pepper, monosodium glutamate, scallions, dried chili Preparation method: 1. Add minced ginger, cooking wine, salt, a little sugar, pepper, and MSG to the cut fish fillets, you can also add Marinate with some soy sauce for 1-2 hours to let the flavor develop. 2. Place the marinated fish fillets in boiling water and let them cook for 6 minutes, drain and serve. Layer lettuce at the bottom of the pot, and put half-cooked fish fillets on top. 3. Place green onions and some garlic slices on the fish fillets. 4. Heat half a bowl of oil in a small pot, add minced ginger, minced garlic, dried chili peppers, and Sichuan peppercorns. , medium heat to make it taste great 5. Pour hot oil on the fish fillets... 10》 Boiled fish Boiled fish is a dish that people generally like to eat. It has a unique super spicy taste and rich taste. The color and oily fish fillets greatly stimulate people's appetite and can easily make people addicted. However, people are not very concerned about the impact of eating a large amount of boiled fish on human health. Chef's opinion: Salty, spicy and fragrant - a favorite among diners. Boiled fish is a dish often ordered by customers. The main cooking methods are: 1. Wash the fish, slice it into slices and boil it in hot water. Add salt, cooking wine, starch and egg white to the fish fillets. Add more salt and the longer the better. 2. After washing the bean sprouts, blanch them in boiling water, take them out and put them at the bottom of the basin. You can sprinkle a little salt according to your personal taste. 3. Add three times the amount of oil for normal cooking to the wok. When the oil is hot, add onion, ginger, garlic, Sichuan peppercorns, and red pepper and stir-fry over low heat. After the taste is gone, heat the water. When the water boils, add the fish fillets. After 5 minutes, pour the cooked fish and all the soup into the basin containing the bean sprouts. 4. Take another clean pot and pour in a large amount of oil (to submerge all the fish and bean sprouts in the pot). After the oil is hot, add some Sichuan peppercorns and dried chili peppers and slowly bring out the aroma over low heat. 5. When the color of the pepper changes quickly, turn off the heat immediately and pour the oil and Sichuan peppercorns in the pot into the fish basin. Cooking a delicious pot of boiled fish mainly depends on the use of salt, chili and oil. Adding more salt is mainly to adapt to the heavier taste of northerners. Chili peppers can stimulate appetite and add color to dishes. The use of oil is mainly to enhance the flavor and also make the fish look more delicious. A two-pound fish basically requires four or five pounds of oil. The end result of these condiments is to greatly stimulate the appetite of diners. Doctors analyze and interpret the ingredients of boiled fish. The nutritional value of fish has been recognized by people. The protein, amino acids, inorganic salts, vitamins, etc. in fish are relatively high and are easily digested and absorbed by the human body. What effects does eating boiled fish have on human health? Let us analyze it from the perspective of food nutrition. Ingredient 1: Salt. The normal daily intake of salt by the human body should be 3 to 5 grams. Northerners have a heavier taste, and the average daily intake is 10 grams.

The amount of salt used in boiled fish far exceeds the normal standard. Excessive salt consumption can easily cause: 1. Increased body water content. If too much water cannot be excreted from the body in time, it will cause swelling of the hands and feet and weight gain. Eating boiled fish during menstruation can aggravate edema and make women feel tired easily. 2. It can easily make people nervous, increase blood pressure, and also affect the elasticity of blood vessels. Ingredient 2: Oil contains a lot of calories and fat. Excessive consumption will increase the body's fat content. Each person's daily intake of 30 to 50 grams of edible fats (including the fat content in food) can meet the needs of the body, and excessive intake is not advisable. The oil used to cook boiled fish mainly has the following problems: 1. It is used in large amounts, leading to excessive intake of fat in the human body. 2. Repeated heating of oil will produce carcinogens that are harmful to the human body. 3. It destroys the nutritional content of fish and prevents humans from properly absorbing the required nutrients after eating it. Ingredient 3: Chili peppers. Everyone knows that eating more chili peppers can make people feel hot and angry. Excessive amounts of chili peppers put into boiled fish will have the following effects on humans: 1. Strong stimulation to the digestive tract, which can cause gastrointestinal bleeding or induce ulcers in severe cases. It can also cause dry stools. 2. Cause deep abscesses to form on the skin, affecting facial appearance. Ingredient 4: Strong flavor: The strong and spicy taste of boiled fish greatly stimulates people's taste nerves, increases the secretion of saliva and gastric juice, accelerates gastrointestinal peristalsis, and makes people excited. At the same time, it will also cause people's taste fatigue, making people feel dependent, and the more they eat, the more addictive they will become. This is why some people eat every once in a while. Ingredient 5: The unique taste of boiled fish as a side dish makes it easy for people to ignore the intake of other foods while eating it. 1. On the side menu for boiled fish, apart from fish, the only vegetable is bean sprouts. Long-term consumption may lead to unbalanced dietary nutrition. 2. With spicy fish, most people will drink too much coke and beer. On the one hand, they feel satisfied, and on the other hand, they can also reduce the spicy feeling. However, these drinks are not suitable for the human body to drink in excess. Coke has a very high sugar content, as well as stimulating ingredients such as caffeine. If you drink too much beer, the alcohol contained in it will increase the burden on the liver, causing fat accumulation, and in severe cases, fatty liver. Excessive consumption of boiled fish will have adverse effects on human health. It is recommended that friends should limit their consumption in moderation.