Prepare a grass carp, clean, remove the black membrane in the fish belly, otherwise bitter fishy smell is also heavy, fish teeth are removed, the fish into a slice of clean marinade, put a little salt, cooking wine, pepper, green onions and ginger, half of the egg white, a little water starch, boiled fish is considered to be born in the boiled meat a jianghu dish, with a thick and spicy flavors and fresh fresh and refreshing fish collided with a very layered sense of the Culinary experience. At the beginning of the popularity of boiled fish, a lot of foreign friends who came to Chongqing to play in a big pot of hot and spicy red boiled fish on the table, only to realize that they originally misunderstood the seemingly simple and light "boiled". If you want to make a delicious and tender boiled fish, we have to start from Fish selection, boiled fish characteristics, boiled fish practice, boiled fish cooking skills, boiled fish Q&A . Chili and bean paste, stir fry the aroma of pouring into the fish head, tail, fish bone stir fry, heat the water, the water boils, the fish slice piece by piece into the pot, and use chopsticks to gently stir loose, cook until the fish slice discoloration until cooked, about 1 ~ 2 minutes, can be. Don't take too long, or the fillets won't.

To do boiled fish there are a few things are essential, one is the PI County bean paste, which is the source of boiled fish red oil, spicy and fresh, one is the side dishes, Szechuan boiled series of common side dishes are lettuce, bean sprouts, celery, cabbage and so on. There is also a spicy everyone good. I am trusting myself to keep happiness. Begin to kill the fish. Wash the fish. Pack fish bones and fillets separately to marinate. Fish bones with ginger. Wine. Salt. Green onion. Pepper. Marinate for twenty minutes. Fish fillet with cooking wine. Powdered salt. Scallion. Egg green. Marinated.

Division home only a grass carp, so it is the innovative boiled meat practice used in this fish. However, this practice, really is very suitable for fish, and, really delicious to the extreme. It doesn't matter if you don't fillet the fish, take it home and clean the surface and the blood in the fish belly. Then the head of the fish first chopped down, and then the backbone of the fish as the center line, the fish sliced into three large pieces, two large slices of fish and a piece of backbone.