# Seasoning: egg 1, salad oil 1000- 1500g, soup 1250g, salt 5g, monosodium glutamate 3g, pepper noodles 4g, cooking wine 15g, ginger slices 3g and garlic cloves 7g.

# Spicy boiled fish practice:

# 65438+ Cut the fish head and bones into pieces; Peel and wash ginger and garlic, and cut into minced ginger and garlic; Wash green bamboo shoots and cut into pieces; Wash shallots and cut them into chopped green onions.

2. Put the pot on a big fire, burn the refined oil until it is 4% mature, add the dried chili festival, pepper and Pixian watercress, stir-fry and color, add ginger rice and garlic rice, add fresh soup, add salt, cooking wine, pepper, sugar, soy sauce, fermented glutinous rice juice, fish head and fish bones, and cook until it tastes delicious.

3. Start another pot fire, burn a little refined oil, add green bamboo shoots and salt, stir fry and put them in a bowl for later use.

4. Take out the cooked fish heads and bones and pour them on the tips of green bamboo shoots. Boil the soup in the pot, add the fish fillets to boil, cook it with monosodium glutamate, put it in a bowl and sprinkle with chopped green onion.

5. Burn the refined oil in the pot until it is half-cooked, add dried pepper, pepper, ginger and garlic, stir-fry until fragrant, and pour it on chopped green onion.

Features: the meat is tender, spicy but not dry, fresh and mellow, with endless aftertaste.