I like that spicy taste very much, but I can't buy authentic Sichuan pepper in the north. Later, I bought Sichuan pepper online. Use some when cooking Sichuan cuisine at home, but the taste is just different. The taste of hemp stimulates the taste buds, and there is a sweet feeling after hemp. Great!
Let's talk about the steps of making boiled fish and the ingredients prepared.
First, prepare fish fillets
A grass carp. Generally, you can buy fish weighing more than 2 kg. Cut the fish open and wash it, and draw a knife from the position under the gills and the position of the fish tail on both sides to take out the fishy lines on both sides. Then slice off the fish on both sides. Fish pieces (one knife does not cut off, two knives cut into sections. The sliced meat is butterfly-shaped), and the fish bones are cut into pieces and put in two bowls respectively. Fish fillets and fish bones are respectively caught with egg white, starch, cooking wine, white pepper and a little salt, and then caught evenly by hand. Finally, a little plain oil is added to catch evenly again (the purpose is that the fish fillets are easy to stick in the curing process, and adding some oil is convenient for the fish fillets to separate when they are placed in the pot, and the surface of the fish fillets will not be air-dried during curing). It takes about half an hour to marinate.
Second, prepare auxiliary materials
Chopped green onion, Jiang Mo, minced garlic, salt, a little fresh chicken flavor, Pixian bean paste, pepper (about 50 capsules are used twice), and dried pepper segments (used twice). The amount of pepper varies from person to person, so put more if you can eat spicy food, not very spicy food, and put less if you eat slightly spicy food. Wash half a catty of soybean sprouts and set aside.
Third, the operation
Pour oil from a hot pan (the amount of oil used in cooking at ordinary times), add a spoonful of Pixian bean paste, add chopped green onion, Jiang Mo, minced garlic, pepper (half) and dried pepper (half) and stir-fry until it is fragrant, and add water.
Add chicken flavor, salt, sugar and soy sauce to the water and bring to a boil. At this time, the soybean sprouts are blanched in the soup and cut off, then taken out and placed at the bottom of a container for vegetables.
Then put the fish bones in the soup and stew for a while. When the meat color on the fish bones turns white and mature, take them out and put them on the scalded bean sprouts. Then sprinkle the fish slices in the soup one by one and scald them slightly. When the fish becomes discolored and mature, take them out and put them on the fish bones. Pour the soup in the pot on the fish slices.
Finally, start the pot again and pour in the oil (generally, the amount of oil is subject to covering the fish slices and soup noodles). The amount of oil can also be mastered according to the container and your own habits). Add the remaining pepper segments and sesame seeds and stir-fry them on a small fire and pour them on the fish slices.
The delicious boiled fish is ready.