1, the fish killed and washed, chopped off the head and tail, sliced into fish fillets, and the rest of the fish

boiled fish steak chopped into several pieces. The fish slices with a little salt, cooking wine, cornstarch and an egg white scratched, marinated for 15 minutes (the head and tail and fish steaks on a separate plate, with the same method of marinating) ;

2, boil a small pot of water, will be washed, put the bean sprouts into the boiling water to scald a little bit, fished into a large pot, according to personal taste a little bit of salt, standby ;

3, in a clean frying pan with the usual frying vegetables triple the amount of oil, the oil is hot, put three When the oil is hot, add three tablespoons of bean curd (or chopped and fried) and stir-fry, add ginger, garlic, green onion, peppercorns, chili powder and dried red chili peppers over medium-low heat. When it smells good, add the head and tail and fish fillet, turn up the heat, turn well, add wine and soy sauce, pepper and sugar to taste, continue to stir-fry for a few moments, then add some hot water, and season with salt and monosodium glutamate (MSG) at the same time. When the water boils, keep the fire high, put the fish slices in one by one, use chopsticks to disperse, turn off the fire in 3~5 minutes. Pour the cooked fish and all the broth into the large pot that just held the bean sprouts;

4. Take another clean pot and pour in half a kilogram of oil (the amount of oil depends on the size of the container you are preparing to pour into the large pot, submerge the fish and bean sprouts all the way, you can visually inspect it). When the oil is hot, turn off the heat and let it cool for a while. Then add more peppercorns and dried chili peppers, and slowly stir-fry the peppercorns and chili peppers over low heat. Note that the fire should not be too large, so as not to fry paste;

5, chili pepper color is almost changed, immediately turn off the fire, the pot of oil and pepper chili pepper together into a large pot of fish.

Practice two

Boiled fish preparation:

1, the head of the fish chopped off and divided in half;

2, the body of the fish flat with a sharp knife flat will be two large slices of fish and fish steak separate;

3, continue to two large slices of fish meat sliced into the right amount of fish;

4, the fish steak into three or four sections with the head of the fish and put it on standby;

5, put an egg white, a little salt, dry starch and cooking wine in the fish fillet, mix well;

Making:

1, a small bowl of salad oil, all the peppercorns and chili peppers poured into the pot, frying slowly over a low fire;

2, in the chili peppers after the color change, use a spatula to fish out half of the oil and peppercorns and chili peppers, set aside;

3, the fire will be turned on high, and put in the good patted garlic cloves and ginger, after the fragrance, the fish head fish fillets into the pot;

4, stir fry two, pour the wine about a small evening, salt half a spoon, add boiling water three or four bowls;

5, and so the fish head soup boiling out of flavor, will be a piece of the fish fillets flat into the soup out of the water rolling;

6, the fish fillets will be cooked very quickly, out of the pot into the appropriate amount of chicken broth, white pepper and pepper;

7, pots of fish fillets will be cooked very quickly, put into the appropriate amount of chicken essence, white pepper and pepper;

7, pots of chicken and pepper and pepper;

7, the pot with blanched soybean sprouts;

8, the fish slices of a series of soup soup into this pot;

9, and finally half a bowl of salvaged chili peppers and oil poured on top.