1. Materials: grass carp, soybean sprouts Seasoning: egg white, ginger, garlic, Pixian bean paste, a number of chili peppers, peppercorns in moderation, salt, starch, cooking wine.

2. Grass carp gills, viscera clean.

3. Cut off the head and tail to stay, along the center of the fish bone will be sliced into two pieces of fish.

4. With the skin side down, remove the large spines from the fish with a diagonal knife, then cut into thin and thick slices.

5. Slice the ginger and garlic, and break the dried chili pepper into small pieces.

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

7. Pinch the root of soybean sprouts, wash and set aside.

8. soybean sprouts into add a little salt in the water to cook until soft, until cooked out.

9. Spread on the bottom of the container with boiled fish.

10. Pour oil into a pan on the stove and fry the peppers for about 2 minutes.

11. Pour in the dried chili peppers and bean paste, and stir-fry to bring out the flavor and red oil.

12. When the chili peppers change color, fish out half of the peppers and chili peppers to be used; pour garlic and ginger into the pot, stir fry the flavor

13. Pour in the fish head, tail, fish bones and stir fry well.

14. Add appropriate amount of hot water, not over the fish can be.

15. When the water comes to a boil, add the fish slices one by one into the pot and stir gently with chopsticks.

16. Cook until the fillets are browned and cooked through, about 1 to 2 minutes.

17. Pour the fillets and fish stock from the pot into a bowl lined with bean sprouts.

18. Spread the pre-served peppercorns and chili peppers in the bowl and drizzle with hot oil.

Take the key

The boiled fish is a spicy temptation to see the family dish, meat fresh flavor, doubly popular. The key to the flavor of boiled fish depends on the quality of raw materials such as mace and chili peppers.

Dry red chili pepper

Spicy temptation boiled fish with a kind of popularly known as "bullet" dry red chili. It is produced in the mountain city of Chongqing, is collected before and after the fall of the fresh dried and made, at this time the chili body long, thick, bright color, few seeds, spicy and sweet, good quality, cooked in the high temperature of the red oil will not turn black and scorched. Hemp pepper

And with it with the hemp pepper is more delicate, only Guizhou produced hemp pepper to boil out that special hemp flavor. The rind of this type of pepper has a special aroma and a strong, long-lasting numbing flavor.

Cooking key

1, steamed fish with boiling water, steamed fish eating method is the most healthy, but steamed when the water should be boiled before steaming fish, do not use cold water to steam, because with boiling water to steam fish, fish by the high temperature, the outside of the protein tissue quickly coagulate, can lock the internal fresh juice. Steaming fish can also be sealed with plastic wrap to prevent the freshness of the fish from running off.

2, frozen fish put milk burning, frozen fish is best to thaw naturally, can also be placed in a little salt water thawing, the purpose is to let the protein in the fish meet salt slowly solidified, to prevent the loss of nutrients in the liquid. Frozen fish does not taste as fresh as fresh fish, so if you use it to make soup, it is recommended that you put some milk in the soup to increase the freshness of the fish.

3, fishy late put ginger, ginger is to remove fishy good seasoning, but do braised fish, many people will be ginger and fish together in the pot, which will greatly weaken the deodorizing effect of ginger, so that the taste of fish affected. The correct approach is: the first fish to cook for a while, to be solidified protein and then put ginger, but also in the explosion of the pot into a small amount of wine and vinegar, but also can play a fishy, unctuous, fragrant effect. If you think there is still a fishy odor, you can sprinkle some minced garlic before leaving the pot, especially if the fish has been frozen for a long time.

1, the amount of water to cook the fish should not be too much, in order to fish fillets into the just after the water can be submerged. After cooking and pouring into the pot, some of the fillets will be exposed.

2, cook the fish before the part of the pepper and chili first fried, in the cooking, you can fully leach the red pigment in the chili, so that the oil color red.

3, the flavor of the fish is marinated by the front, so it can not be like the general practice to consider the back can be flavored again, to marinate through. You can slightly put a little chicken essence.

4, must not be peppercorns and other fried paste, because it is by the oil to fry so do not use high fire, or all are burnt affecting the appetite, but also not healthy

5, specific fried peppercorns and chili pepper oil depends on the size of the container prepared to pour into a large pot, the fish and bean sprouts all submerged subject to, you can visually inspect it.

6, fish eaten, you can pour the soup back into the pot, under the tofu or vermicelli or konjac, etc., is boiled fish hot pot. Or simply at the beginning of the boiled fish into the electric hot pot, after eating fish, directly open fire on the line.