Spicy-hot fish and boiled fish are two classic fish in China Sichuan cuisine. The difference between the two is mainly reflected in the seasoning and cooking methods.

1. Seasoning difference: Spicy fish pays attention to heavy taste, and commonly uses spices such as pepper, pepper and bean paste, which are spicy and spicy; Boiled fish pays attention to light taste, and is often seasoned with ginger, garlic and cooking wine, which is refreshing and delicious.

2. Different cooking methods: Spicy-hot fish generally fry fish fillets or fish pieces until they are crisp outside and tender inside, then put the fried fish pieces into a pot, add spicy seasoning and stir evenly; Boiled fish means that the fillets are directly boiled in boiling water, and then taken out and placed on the prepared soup base.

Generally speaking, spicy and hot fish are mainly spicy, and frying and frying are used in the cooking process; Boiled fish, on the other hand, tend to have a light taste, and the cooking process adopts the method of boiling. They have different tastes and meet the needs of different people for food tastes.