I won't talk about that spicy boiled fish (red oil), at least it's not outrageous. Oil-free boiled fish is really like pickled fish. It tastes like nothing, neither the umami taste nor the spicy taste of fish. I really feel that I have changed beyond recognition. What I want to say here is still my platitudes. I want to eat boiled fish, so it's not so tangled. I made it myself. The boiled fish you mentioned is Sichuan fillets. Our Hunan cuisine is whole fish. We use bighead carp (also called chubby fish) to scale and dirty the meat, cut it from the back, fry it with rapeseed, and add water, ginger slices and perilla. Sichuan food is very popular with everyone.

In terms of taste, the old man told me that there is actually a traditional boiled fish in Sichuan cuisine, but its production technology and cost are much higher than the real boiled fish on the market now. After the Chili bean paste is fried, you must add a lot of broth peppers, so that the dishes will be very spicy, sweaty and numb. The way is to pour hot oil, and the fish will be fragrant, spicy and crisp at an instant high temperature. Salt monosodium glutamate, add some chopped hot sauce and cook for fifteen minutes. Moreover, the cooking oil and fish have been checked, so it is no problem to eat as much as you want, without guilt or worry. If you want to do it, you will worry about whether the fish is fresh enough and how many times the oil has been used. So just cook and eat by yourself. It is not difficult to cook boiled fish by yourself. Today, I will introduce two versions, spicy and spicy.

You can choose according to your own preferences. After reading the following steps, you can also cook the fish white immediately. Is it the best? Be sure to highlight spicy, fresh and tender, oily but not greasy! It is because fish is delicious and tastes heavy. So the fire spread all over the country. I am a chef, so I share the most authentic boiled fish without reservation. There are three main steps, which are very simple and easy to learn. Put monosodium glutamate in the pot and pour it into the basin. Stir-fry rapeseed oil, sprinkle pepper and sea pepper in the basin, and pour it into the basin when the oil temperature drops. If the sea pepper is poured early, it will paste five peppers. Cooking wine is not a popular seasoning, and some people are not used to it. Onion, ginger and garlic can completely inhibit the fishy smell, which is more difficult than frying.