materials for the fish with saliva: 1 grass carp, appropriate amount of pepper, chopped pepper, Pixian bean paste, onion, ginger and minced garlic, cooking wine, sugar, sesame oil, peanut oil, coriander and fried sesame seeds. Practice: 1. Wash the grass carp after slaughter, chop off two pieces of fish, draw a flower knife on the fish, marinate it with cooking wine, salt and onion ginger, put it on a plate and steam it in a cage for later use.

2. Heat the wok with oil, add chopped pepper, pepper, Pixian bean paste and chopped onion, ginger and garlic, stir-fry until red oil is produced, cook cooking wine, add fresh soup, salt and sugar, cook for a few minutes, remove the residue and pour in sesame oil. Tips: Features

Red and bright color, spicy and delicious, and tender meat.

Cooking tips

You can add or subtract the amount of pepper and pepper according to your personal taste.

3. Cool the juice and pour it on the fish. Sprinkle with fried sesame seeds and coriander powder.

Spicy, spicy, red and white boiled fish Introduction: Speaking of boiled fish, it was quite funny when I first came into contact with it. At that time, Tianma first came to Sichuan and couldn't stand the spicy food. I didn't see any dishes that were not spicy except rice! Every meal is a test for me. A towel is a must. Eating has become a pain for me! Once I went to a restaurant with my friends and turned over the menu, my eyes lit up and I finally saw a light dish-boiled fish! I excitedly ordered this dish, where I waited for the boiled fish with great expectation for a while! I saw a layer of red oil with pepper on it, and white fish fillets were exposed in the red sea. I didn't faint on the spot! My friend just said that all boiled things are spicy, such as boiled fish, boiled meat slices and boiled beef. I was completely impressed by this Sichuan dish. . . When Tianma was leaving Chengdu, she found that she was inseparable from boiled fish. Today, she ate boiled fish for a long time, and both LG and I felt emotional. Ingredients: one fish, at least one and a half kilograms, Pixian watercress, onion, ginger, shredded chili, pepper powder, prickly ash granules, garlic sprouts, bean sprouts and coriander. Practice:

Slice the fish after washing it, which is a skilled job. After n attempts, Mom feels that today is a relatively successful time.

Slice the fish from the fish back line, and then draw a line along it.

marinate the sliced fish fillets with salt, cooking wine and raw flour for 21 minutes, and you can add more raw flour, so that the fish fillets are tender and smooth.

Slice the ginger, cut the onion, and prepare shredded pepper, pepper powder and Pixian watercress.

Cut the fish bones into pieces to make soup, which is more delicious than using white water directly. Boil the fish in the pot, add fish bones and stew for ten times. Pour it into a pot for later use

Start another pot, boil water, pour in marinated fish fillets, turn off the fire immediately after pouring, stir gently with chopsticks, and separate the fish fillets.

Put oil in the pot and heat it, add three spoonfuls of bean paste. I use Pixian bean paste, which is indispensable, and add ginger slices, onion segments, pepper grains, garlic sprouts. Pour the pepper powder and shredded pepper into a pot with a bottom dish.

Boil and pour in a certain amount of oil, but not too little. The burning oil smokes, and the prickling sound is really wonderful when poured on the pepper powder and shredded pepper.

Decorate with a little coriander, and a pot of spicy, spicy, red and white boiled fish will complete the materials: main ingredients: grass carp, soybean sprouts, parsley, onion, ginger and garlic. The first step is as follows

4. The second step: start slicing the fish, and slice off the remaining meat from the fish, and finally leave a bone rack

The third step: cut the fish bones into sections. Add starch to the fish fillets, cook wine, and marinate with a little salt (the starch can be more, and the fish will be more tender and smooth)

5. After the preparation work is completed, the fish fillets are officially started. Add appropriate amount of oil (about 31% more than the oil for frying a vegetarian dish), add pepper, Pixian bean paste, onion, ginger and minced garlic (as shown in Figure 1), stir-fry until fragrant, and then add bean sprouts and parsley. Pick up the bean sprouts and celery and put them in the pot where the fish will be placed later to spread the bottom

6. Pour the fish head and fish bones into the pot, and boil it with strong fire, and simmer the soup for 11-15 minutes

7. When the soup is almost cooked, put another pot of clear water here, boil it, and then put in the marinated fish fillets. Pay attention to gently melt the fish fillets with chopsticks

8. Don't worry about it mixing soup, this clear water process will boil the excess starch), carefully take out the fish fillets with a colander (when the fish fillets are sliced, they don't need to be too thin, so that the fish fillets are not easy to break, hehe, friends who are not very familiar with the knife are just right), and after the fish bones are almost boiled, take out the fish heads and bones with a colander and put them in a pot, boil the fish soup, add the fish fillets, and gently open them. 9. Cook the fish fillets. 3 kg of fish, 1 Liang of dried pepper, and half Liang of pepper) are fried, and then poured directly into the fish bowl.

spicy boiled fish