? To say the taste of this fish, it can be summarized as spicy, delicious and tender. Boiled fish is well-chosen and pollution-free silver carp is selected. This kind of fish is tender and tastes particularly good. Silver carp with flowers is rich in essential fatty acids, lecithin and a variety of trace elements, so traditional production technology must be adopted to maintain this nutrition more completely. The most important thing is its seasoning, more than 11 kinds of seasonings are evenly matched, and all kinds of fresh ingredients such as pepper, ginger and onion are carefully cooked. When the fish is out of the table, it is delicious and appetizing. Fish head and fish are tender, not fishy, tender, hemp, spicy, fresh, fragrant and tender, with a long aftertaste, but chopsticks are reluctant to leave. ?

Steps for boiling fish

1. Materials: grass carp and soybean sprouts

Seasoning: egg white, ginger, garlic, Pixian bean paste, some pepper, appropriate amount of pepper, salt, starch and cooking wine.

2. Clean the gills and internal organs of grass carp.

3. Cut off the head and tail for use, and slice the fish into two pieces along the middle fishbone.

4. The skin of the fish is facing down, and the big thorn pieces of the fish are cut off with an oblique knife, and then cut into fillets with moderate thickness.

5. With the skin of the fish facing down, cut off the big thorn slices of the fish with an oblique knife, and then cut them into fillets with moderate thickness.

6. Slice ginger and garlic, and break dried peppers into small pieces.

7. Pour an egg white into the fish fillet, add salt, cooking wine and starch and marinate for 21 minutes.

8. Pinch the root of soybean sprouts and wash them for later use.

9. Boil soybean sprouts in clean water with a little salt until soft and cooked, and take them out.

11, spread at the bottom of the container for boiled fish.

11, put oil on the fire, add pepper and fry slowly for about 2 minutes.

12. Pour in dried chili and bean paste, and stir-fry the fragrance and red oil.

13. When the pepper changes color, take out half of the pepper and pepper for later use; Pour garlic slices and ginger into the pot and stir-fry until fragrant.

14. Pour the fish head, tail and bones and stir well.

15. Add a proper amount of hot water until the fish is not eaten.

16. After the water boils, put the fish slices into the pot and gently stir them with chopsticks.

17. Cook until the fish fillets change color until cooked, about 1~2 minutes.

18. Pour the fish fillets and fish soup in the pot into the bowl with bean sprouts.

19. Spread the pepper and pepper in a bowl and pour in hot oil.

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