The fish used in boiled fish is grass carp or carp, these fish are generally particularly delicate and fatty meat, not so heavy sea fish, so that the fish can be made out of extraordinarily fresh and delicious. And in the production process, we need to dry chili, millet chili and other chili peppers with hot oil burst incense, so that the boiled fish can be made out of the spicy flavor.

Boiled fish with most of the fish is fat and tender fish, chili pepper is also to use spicy taste heavy

Generally do the boiled fish, are with the kind of fish meat is very fat, the head of the larger fish, such as carp and so on, but can not be used with the fat head of the fish, scallop, crucian carp, cod, and so on, because such fish meat is often still particularly heavy, eat up the taste of the particularly distinctive, we have to use a little bigger, less spiny! The, so as to show the flavor of boiled fish spicy. And in the selection of chili, we must use three kinds, one is millet spicy, a dry chili, one is chopped chili, these three are indispensable, otherwise do out of the fish is not enough spicy flavor, in addition there is the most important ingredient is the pepper, here with the pepper is the green pepper, do not use the big red robe. We will cut the fish from the center, remove the fish bones in the middle, try to take the clip to deal with the same fish, and then take a knife to slightly pat the fish, which can make the fish more loose. Cut millet chili and dried chili pepper and set aside. Onion, ginger and garlic cut into minced.

Making boiled fish, pay attention to the fish can not do old, chili must be burst

We start the pot to burn a bottom of the hot oil, oil temperature a little higher, into the three kinds of chili peppers, a piece of Sichuan spicy hot pot base, a handful of mace, five tablespoons of Pixian soybean paste, stir fry red oil with high heat, this is very critical, it must be stir fried in red oil, and then add a half a pot of boiling water to ensure that the boiling water can submerge the fish, and then, we fish into, half a bottle of beer, three spoons of salt, a spoonful of five-spice powder, a spoonful of chili powder, three spoons of soy sauce, continue to cook over medium heat, the fish is the more tender the more you cook, but we have to pay attention to, can not cook the fish is too old, about five minutes of cooking, it can be, we will be put into a deeper fish into a pot, sprinkled with chopped green onions, minced garlic, dried chili peppers, millet chili in the top of the fish, start the pan to burn two tablespoons of oil, will be the direct burning oil to eight percent hot, burst incense dried chili and garlic, so that the boiled fish is ready.

Boiled fish, eat is spicy flavor, fish must be tender, so eat up the taste is the best.