Ingredients for making boiled fish

Tilapia fillets, soybean sprouts, Sichuan peppercorns, dried chilies, ginger powder, chicken essence, pepper, chili powder, sugar, vinegar, starch , garlic, ginger, green onion, cooking wine, Pixian bean paste, egg white, stock, chives.

Method

1. Cut tilapia fillets into slices, marinate them with a little salt, cooking wine, ginger powder, cornstarch and an egg white for 15 minutes.

2. Put water in a pot, boil it, blanch the bean sprouts until they are 8 mature, control the water, and put them evenly into the basin.

3. Heat the oil in a pot over high heat, add Sichuan peppercorns and three tablespoons of red oil bean paste and sauté until fragrant. Add ginger, garlic, green onions and dried red chili peppers and stir-fry over medium heat.

4. Pour in the broth, add salt, cooking wine, pepper, chili powder, a little vinegar, sugar, and soy sauce (taste for saltiness). Bring the soup to a boil and keep the heat high. Add the fish fillets one by one and scatter them with chopsticks. Add chicken essence (or MSG) for 3 to 4 minutes and turn off the heat.

5. Pour the cooked fish and all the soup into the large basin that just held the bean sprouts.

6. Take another clean pot, pour oil in it, wait until the oil is hot, turn off the heat and let it dry for a while. Then add a lot of Sichuan peppercorns and dried chili peppers (depending on your personal preference for spiciness), slowly stir-fry over low heat to bring out the aroma of Sichuan peppercorns and chili peppers, and pour the oil, Sichuan peppercorns and chili peppers in the pot into a large basin containing the fish, ( You can also put the chili peppers in a large basin, then pour the hot oil from the cooked peppercorns into the basin) and sprinkle the chives on top.