Hello everyone, this is Xiaoshuai Qing Cuisine.

However, the authentic boiled series of dishes are not only delicious, but also have two flaws. One is "too greasy" and the other is "too irritating".

It's okay to make it at home, especially in some Jianghu restaurants, many people will find it too greasy.

The reason lies in the last step of cooking, that big spoonful of "drizzled oil" that looks very hot to the senses.

In addition, boiled dishes generally use more "dried red pepper".

So it's easy to get angry.

Fresh fish, two vitex peppers, ginger, onion and garlic.

There are many kinds of fish meat used to make boiled fish, such as the preferred mullet (also called black fish), grass carp with a slightly fishy smell, or silver carp, etc.

For normal family consumption, it is recommended to buy about 2 to 3 kilograms of fresh fish when buying fresh fish. The fish is too small to eat.

The fish is too big to be used in the small pot and stove at home.

Remove the internal organs and scales of fresh fish, and be careful to scrape and clean the black membrane inside the belly of the fish.

Use a knife to remove the fish head and fillet the fish.

Marinate the fish meat and fish bones separately.

The fish head can be used directly to make "fish head soup".

Add the onion, ginger and cooking wine to remove the fishy smell and marinate the fish bones for preparation.

The focus is on marinating the fish: thinly slice the fish, add onion, ginger, cooking wine, white pepper and a little water and mix until the surface becomes sticky, then add sweet potato starch, mix evenly and marinate for 10 minutes.

Cut fresh chilies into sections and set aside.

①: Heat an appropriate amount of cooking oil in a pot, fry the marinated fish bones slightly in the oil, take them out and set aside.

②: Add oil to the pot, add a tablespoon of bean paste, slowly stir-fry over low heat until the aroma and red oil are released, add ginger and garlic slices and stir-fry until the aroma is released, add an appropriate amount of water, and pour the fried fish bones into the pot.

After the water boils, season with salt and pepper.

Cook for about 5 minutes, remove all the ingredients from the pot, put the fish bones on the bottom of a bowl, and throw away the residue.

③: Friends who like to eat vegetables can blanch green vegetables at this time, such as bean sprouts, vegetable leaves, etc.

Bring the soup to a boil in the pot, add the marinated fish, and gently push it apart with chopsticks. At the same time, add the sliced ??fresh chili segments and cook with the fish.

Cook until the fish meat turns white and shrinks into a nest shape, season with light soy sauce, a little salt and MSG and serve.

In order to avoid being too greasy, I directly canceled the final "sprinkling oil" step, and tried to reduce the amount of oil used in the previous stir-frying process, so that it would taste more refreshing.

In addition, fresh Erjingjiao chili is cooked with the fish, which allows the spiciness of the chili to be absorbed naturally and also adds a delicious flavor to the dish.

Okay, today I will share here the recipe for home-cooked fish. If you also like Sichuan food and spicy food, you might as well try making it. Sometimes an unauthentic recipe may be the one that suits you.