The tutorial on how to cook boiled fish at home is as follows:

Step 1: Wash the grass carp, cut off the head, cut off two meat slices, and remove the large spines on the abdomen; The texture of the fish meat is cut into two large pieces with a downward slant blade, that is, the first cut cuts to the skin of the fish, and the second cut cuts to form a large fish fillet connected in the middle.

Step 2: Put the sliced ??fish fillets into a large bowl, add salt, sugar, chicken essence, egg white, cooking wine, sweet potato starch and all marinades except salad oil; use your hands to gently grasp and coat evenly. Don't use chopsticks. The fish fillets will break easily if stirred with chopsticks.

Step 3: Finally add raw oil, do not stir, spread evenly on the surface, let it sit for 2 hours, grasp the fish fillets again before putting them in the pot, and set aside.

Step 4: Chop the remaining fish heads and bones into sections, add a little cooking wine and salt (out of the amount), stir evenly, and marinate for preparation.

Step 5: Bring water to a boil in a pot, add a little cooking oil and salt (excluding the amount), add bean sprouts and bamboo shoots and cook; add bean sprouts first, then add bamboo shoots after the bean sprouts are basically cooked , boil again, take out the bean sprouts and bamboo shoots, and spread them in the container where you are going to put the fish fillets. It is best to use a larger container.

Step 6: Flatten the onion, ginger and garlic and cut into large pieces. Add 150ml of water to a small pot, add chili pepper, Sichuan peppercorns, star anise, and cinnamon, and heat over low heat until the water is dry. Add vegetable oil and fry slowly over low heat until fragrant. Add onion, ginger and garlic and continue frying over low heat. Fry until the onion, ginger, and garlic turn slightly golden, and the spicy oil is ready. While making the spicy oil, you can start cooking the fish.

Step 7: Heat the wok, heat the cold oil and sauté the Pixian bean paste until fragrant, stir-fry slowly over medium-low heat. Stir-fry the red oil; this step is very important, it is all about improving the color. Add the fish bones and fish heads and fry until both sides change color.

Step 8: Pour in boiling water and add a few slices of ginger and garlic. Turn up the heat and simmer until the soup turns white, about 7 or 8 minutes; add a little salt and sugar to taste, quickly add the fish fillets one by one, and spread them flat on the fish bones and heads.

Step 9: Turn to medium heat and use chopsticks to gently press the fish fillets on the surface into the soup. Cook for about 1 to 2 minutes. When you see that the fish fillets on the surface have basically changed color, turn off the heat.

Step 10: Remove from the pot and pour into a container lined with vegetables. At this time, the spicy oil is basically ready, pour it on the fish fillets while it's hot. It doesn’t have to be all, just the right amount.

Poached fish, also known as boiled river fish and boiled fish fillets, is a famous dish in the Sichuan and Chongqing regions of China. It belongs to the Sichuan cuisine and was first popular in Cuiyun Township, Yubei District, Chongqing. Boiled fish is usually made from fresh grass carp, bean sprouts, peppers and other ingredients. Its characteristics are "oily but not greasy, spicy but not dry, numb but not bitter, and the meat is smooth and tender".