Grass carp 1 soybean sprouts 200g.

Accessories: dried Chili 20 g 10 g ginger 15 g cooking oil 50 ml cooking wine 10 ml salt 3 g egg white semi-starch 5 g white pepper 3 g.

Practice of boiled fish

1. Prepare ingredients

2. Wash and slice the fish, and separate the fish bones from the fish meat. Remove fibrous roots from soybean sprouts, cut pepper into sections and slice ginger.

Next, start pickling fish. Marinate fish bones with three or four slices of ginger, one spoonful of cooking wine and half a spoonful of salt for 20 minutes. Add half an egg white, a spoonful of cooking wine, a spoonful of starch and a spoonful of white pepper to the fish fillet, and then marinate for 20 minutes.

3. Add the right amount of water to the pot. After the water is boiled, put the bean sprouts into the pot and add a little salt. When the bean sprouts are ripe, take them out and put them in a big bowl.

4. Pour some oil into the pot. When the oil is hot, add a spoonful of Pixian bean paste and ginger slices to stir-fry red oil (if you like spicy taste, you can put some dried peppers in the pot to stir-fry the fragrance).

5. Pour some hot water into the pot.

6. Put the fish bones into the pot, bring them to a boil with high fire, and simmer for 10 minute. At this time, you can taste the fish soup first, and then choose whether to put salt according to your own taste. ) after stewing the fish bones, fish them into a big bowl with bean sprouts.

7. Put the fish into the pot piece by piece. Don't stir, just shake the pot a few times if necessary.

8. Remove the fish immediately after boiling and put some soup in the bowl.

9. Change to a clean pot, pour about 40 ml of cooking oil into the pot, then put the dried peppers and pepper into the pot, fry until the peppers are red and bright, and then take out the pepper and put it on the fish.

10. Burn the remaining oil in the pot until it smokes slightly, then turn off the fire and pour the oil on the fish.