Boiling fish is actually boiled fish fillets, which belongs to the new Sichuan cuisine. When this dish was served, the red oil on the surface was still steaming, as if there were fish swimming around in it, so it was named boiling fish. This dish is mala Tang, mala Tang, which is really "no more" (in Sichuan dialect, it means delicious without words).

material

Grass carp 1 piece, about 1 kg, 2 egg whites, lettuce tip125g, garlic sprout 75g, bean sprouts 75g, flat storage vermicelli100g (dry goods), Pixian watercress 40g, pepper powder 20g and Huahua.

working methods

1. Cut the lettuce tip into thin slices; Wash and dry garlic sprouts and soybean sprouts. Soak the vermicelli in clear water for about 1 hour.

2. Mix dried pepper and pepper evenly to form paprika powder. Chop Pixian watercress.

3. Wash grass carp, gut it, cut the fish into 0.2 cm thick slices, put them in a bowl, add 2.5 g of refined salt, egg white and a little water bean powder, mix well and marinate for about 1 hour.

4. Boil the fish head and main spine in 750ml of clear water, and then simmer for about 1 hour to make fish soup for later use.

5. Put the pot on a big fire, add 20 ml of oil and heat it to 40% oil temperature, add lettuce tips, stir fry garlic sprouts and soybean sprouts with salt for a few times, and put them in the bottom of a large bowl. Blanched vermicelli, cooked and spread on vegetables.

6. Wash the pan, add 70 ml of oil and heat to 30% oil temperature. Stir fry watercress until the oil turns red. Add the cooked fish soup and soy sauce and bring to a boil. Shake the fillets well and put them in the pot. After careful stir-frying, quickly pour the soup and fish fillets into a bowl filled with vegetables and wide vermicelli, and then sprinkle with the prepared spicy pepper powder.

7. Wash the pot, burn the remaining oil to 70% oil temperature and pour it on the dishes in the bowl.