Ingredients:

A piece of sea bass, grass carp or black carp can be used, preferably live fish, do not use carp, a pound of soybean sprouts, a small bag of pickled mustard and your favorite vegetables. For example, cucumber, ginger (a large piece, loosened and sliced), garlic (one end, just pat it lightly, no need to cut it), appropriate amount of green onion, cloves (or chopped pepper), Sichuan peppercorns, dried red pepper, chili powder, salt, MSG, Pepper, cooking wine, soy sauce, a little vinegar, cooking oil, corn starch, cooking wine, a little salt, one egg white

Method:

1. Kill the fish, wash it, and chop off the head Cut the tail into fillets and chop the remaining fillet into several pieces. Mix the fish fillets with a little salt, cooking wine, cornstarch and one egg white, and marinate for 15 minutes. Put the head, tail and fish fillets on separate plates and marinate them in the same way.

2. Boil a small pot of water, wash the bean sprouts, blanch them in boiling water, put them into a large basin, add mustard, cucumber strips, etc., and sprinkle a little salt according to personal taste. ,spare.

3. Add three times the usual amount of oil for cooking in a clean wok. After the oil is hot, add three tablespoons of watercress (or chopped pepper) and saute until fragrant. Add ginger, garlic, green onion, and peppercorns. , chili powder and dried red pepper stir-fry over medium-low heat. After the taste is out, add the head, tail and fish fillets, turn to high heat, stir well, add cooking wine, soy sauce, pepper, and sugar. Continue to stir-fry for a while, add some hot water, and season with salt and MSG (taste for saltiness). ). When the water boils, keep the fire high, add the fish fillets one by one, scatter them with chopsticks, and turn off the heat after 3 to 5 minutes. Pour the cooked fish and all the soup into the large basin that held the bean sprouts.

4. Take another clean pot and pour half a kilogram of oil (the specific amount of oil depends on the size of the prepared container. When pouring into a large basin, the fish and bean sprouts are completely submerged. You can check visually. one time). After 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 spicy food), and slowly stir-fry over low heat to bring out the aroma of the Sichuan peppercorns and chili peppers. Pay attention not to make the fire too high to avoid burning.

5. When the color of the pepper changes quickly, turn off the heat immediately, pour the oil and Sichuan peppercorns in the pot into a large basin containing the fish, and scald carefully!!

Note:

1. The amount of water used for cooking fish should not be too much. Just put the fish fillets in so that they are just submerged in water. After cooking and pouring into the basin, some fish fillets will be exposed.

2. Fry some Sichuan peppercorns and chili peppers before cooking the fish. During cooking, the red pigment in the chili peppers can be fully leached out, making the oil red and bright.

3. The flavor of the fish is marinated at the front, so it cannot be seasoned again at the back like the general practice. It must be marinated thoroughly. You can add a little bit of chicken essence.

4. Never stir-fry peppercorns or anything like that. Because it relies on oil for frying, don’t use high heat, otherwise it will be burnt, which will affect your appetite and be bad for your health.

5. After you have finished eating the fish, you can pour the soup back into the pot and add tofu, noodles, konjac, etc. to make a boiled fish hot pot. Or simply put the cooked fish into the electric hot pot from the beginning, and after eating the fish, just turn on the heat.