How to cook boiled fish

1 Ingredients: grass carp, soybean sprouts

Seasoning: egg white, ginger, garlic, Pixian bean paste, some chili, Sichuan peppercorns Appropriate amount, salt, starch, cooking wine.

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

3 Cut off the head and tail and keep them for later use. Cut the fish into two pieces along the middle bone.

4 With the fish skin facing down, cut off the large spines of the fish body with a diagonal knife, and then cut into medium-thick fillets.

5 With the fish skin facing down, cut off the large spines of the fish body with a diagonal knife, and then cut into medium-thick fillets.

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

Pour an egg white into the 7 fish fillets, add salt, cooking wine and starch, mix well and marinate for 20 minutes.

Pinch the roots of 8 soybean sprouts, wash and set aside.

9 Boil the soybean sprouts in water with a little salt until soft and remove.

10Place on the bottom of the container containing boiled fish.

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

12Pour in dried chili peppers and bean paste, stir-fry until fragrant and red oil comes out.

13 When the peppers change color, take out half of the peppercorns and peppers and set aside; add the garlic slices and ginger to the pot and stir-fry until fragrant.

14Pour in the fish head, tail and fish bones and stir-fry evenly.

15Add appropriate amount of hot water to cover the fish.

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

17 Cook until the fish fillets change color and are cooked, about 1 to 2 minutes.

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

19. Place the previously prepared Sichuan peppercorns and chili peppers in a bowl and pour in hot oil.