Boiled fish fillet is a colorful and flavorful traditional Han Chinese dish, belonging to the Sichuan or Chongqing cuisine. As a nationally renowned Chongqing specialty, it originated in Yubei folklore and developed in Yubei eateries and restaurants. The original boiled fish was boiled with water and came from the rough diet of boatmen and slender men. Cuiyun Township, the former Jiangbei County of Chongqing, catering practitioners took the lead in researching and creating the modern boiled fish fillet based on the modern Sichuan cuisine of "boiled beef" and "boiled sliced pork". Soon, boiled fish fillets gradually popular in Chongqing and the eastern region of Sichuan, and even popular across the country, and Chongqing Yubei District has become the birthplace of boiled fish fillets.

Preparation

Main ingredients: carp, mackerel, etc.

Seasoning: 20 grams of chili sauce, 3 grams of salt, 5 grams of green onion, 2 grams of ginger, 1 gram of monosodium glutamate.

Making steps

1. Buy carp, cut into fillets.

2. Sizing the fish fillets (salt, monosodium glutamate, green onion, ginger, wine, pepper, or if you like, you can put five-spice powder or a variety of other flavors you prefer)

3. A little water boiled, put the fish fillets scalded (80% can be), immediately fish out. Load pin pot, water do not.

4. will be a lot (a lot) of oil is hot plus dry red pepper and pepper a number of (depending on personal taste to order), to be in the frying pan chili pepper color slightly black when the oil poured on top of the fish fillets.

5. In the restaurant to eat boiled fish often in the fish slices under the pad has a lot of soybean sprouts. The fish fillets are just a layer on top of the bean sprouts. If you eat it at home, the bean sprouts can be dispensed with.

6. The oil just poured up, because the oil temperature is high, be careful not to let the oil splash out to burn yourself, so the utensils of boiled fish must be a little bigger.