Sichuan-flavored boiled fish

There are thousands of ways to cook fish, but I love Sichuan-flavored boiled fish the most. It’s spicy and delicious... Let’s not talk about it anymore, let’s start cooking. !

Ingredients: grass carp, soybean sprouts, enoki mushrooms, lettuce, ginger, chopped green onion, dried pepper segments, Hua Shu grains, spicy powder, cornstarch, salt, bean paste, cooking wine, dark soy sauce, MSG, pepper , light soy sauce, vinegar, minced garlic.

Steps:

Step 1. Kill and clean the fish and prepare the ingredients.

Step 2, divide the fish into pieces and fillet them.

Step 3. Wash the fish bones and fillets in water, put them into bowls, add ginger slices, green onion segments, cooking wine, pepper, salt, cornstarch, soak evenly and set aside.

Step 4. Pour water into the wok and bring to a boil. Remove the enoki mushrooms, soybean sprouts and lettuce from the water and put them into a soup basin. Add oil to the clean pot, add minced ginger and garlic, peppercorns and a small amount of bean paste. Stir-fry over low heat until fragrant, add fish bones and stir-fry together, add cooking wine, vinegar, water, dark soy sauce to adjust color, season with salt and cook for about ten minutes, then remove and place on top of vegetables. When the soup in the pot boils again, shake the fish fillets and put them into the soup. When the soup boils again, the fish fillets will be cooked. Sprinkle in MSG and pour the soup into the soup basin. Sprinkle chili powder and chopped green onion on top. Then clean the pan and heat oil, fry the dried pepper sections until the sauce turns red and pour it on top of the fish to stimulate the aroma and you're done.

Tips:

The fish should be fresh and clean. The sizing should not be too thick. The spiciness can be increased or decreased according to personal preference. My little princess doesn’t like spicy food, so I added less.