Boiled fish: Try to use three-scale fish, grass carp, or black fish. The fish should weigh more than 3 kilograms, be fresh, and cut into fillets about 2cm thick. Chop the fish head into two halves and chop the fish bones into several large sections. You can marinate the fish fillets with a boiled fish seasoning produced in Chengdu (it’s easier, there are detailed production steps on the packaging bag), or you can adjust the marinade yourself: rub the fish fillets with salt, then sprinkle with pepper, pepper powder, and finally use egg white liquid to mix well, you can also pour a small amount of cooking wine. It takes about 2 hours to marinate. I personally think it's best to marinate it with seasonings sold on the market, and I add some extra peppercorns so that it will taste more numb in the future. During the pickling process, you can cook soybean sprouts, cucumber strips, daylily grinders, etc. in boiling water and put them into the bottom of a large iron basin.

Next, start the formal cooking: heat the oil pan, add onion, ginger, and garlic and stir-fry, then add dry red pepper and peppercorns and fry for a while, then add the fish head and fish bones, and fry until cooked. Put it on the side of the pot, pour Pixian bean paste, the amount is up to you, I used about 3 tablespoons, stir-fry the bean paste until fragrant, pour in fresh soup (you can use hot water + chicken powder) at once, and bring to a boil .

After the water in the pot is boiled, slide the fish fillets one by one along the edge of the pot and cook. Take out all the dry food in the pot, put it into a large iron basin, and pour the soup into it. Pour.

Restart the pot and heat the oil. There should be more oil, about half a pound. Pour in the dried red pepper, peppercorns, garlic slices, ginger slices, etc., and fry them for a while until they change color and smell. When it started to choke, I quickly poured it into the big iron basin, and only heard a short chord of "sting", and a brand new pot of boiled fish was born!