Ingredients for spicy boiled fish: 1000g grass carp, 300g green bamboo shoots, 150g refined oil, 250g dried chili pepper, 10g pepper, 15g ginger, 10g garlic, 10g shallot, 50g Pixian watercress,

25 grams of cooking wine, 3 grams of pepper, 2 grams of refined salt, 2 grams of sugar, 2 grams of soy sauce, 2 grams of MSG, 15 grams of water starch, 100 grams of fresh soup, 10 grams of fermented glutinous rice juice. Method: 1. Kill and clean grass carp, remove

Clean the fish meat, cut it into slices about 0.2 cm thick with an oblique blade, then put it into a bowl, add salt, cooking wine, water starch and mix well; chop the fish head and fish bones into pieces; peel and wash the ginger and garlic, and cut them into pieces.

Mince garlic; wash green bamboo shoots and cut into slices; wash green onions and cut into chopped green onions.

2. Put the pot on a high fire, heat the refined oil until it is 4 mature, add dried chili knots, Sichuan peppercorns, and Pixian bean paste and stir-fry until fragrant and coloured, add ginger rice and garlic and stir-fry briefly, add fresh soup, add salt, cooking wine,

Stew pepper, sugar, soy sauce, fermented glutinous rice juice, fish head and fish bones until cooked.

3. Put another pot on a high fire, burn a little refined oil, add the green bamboo shoots tips, add salt and stir-fry until raw, put it into a bowl and set aside.

4. Remove the cooked fish heads and bones and pour them onto the tips of the green bamboo shoots. Bring the soup to a boil, add the fish fillets and cook until cooked. Add the MSG and mix evenly. Remove from the pot and pour into a bowl. Sprinkle

Serve with chopped green onions.

5. Heat the refined oil in the pot until it is 5 mature, add dried chili pepper, Sichuan peppercorns, ginger and garlic, stir-fry until fragrant, pour on the chopped green onion and serve.

Features: The meat is tender, spicy but not dry, fresh and mellow, with endless aftertaste.

Ingredients: tilapia, catfish, grass carp, silver carp, flower chain (preferably not carp), several pieces, bean sprouts (or your favorite vegetables), 1 tael of dried red pepper, 1 tael of ginger, 2 taels of Pixian watercress

, a little Sichuan peppercorns, 1 tael of garlic, a little pepper, a little cooking wine, a little MSG, a little pepper, a little sugar, a little refined salt, a little chives, a little vinegar, a little soy sauce, a little cornstarch, egg whites a production method: 1. Put the fish

Kill and wash, chop off the head and tail, cut into fillets, and chop the remaining fish fillets 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 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, and sprinkle a little salt according to personal taste

,spare.

3. Add three times the amount of oil for normal cooking to a clean wok. After the oil is hot, add three tablespoons of watercress and sauté until fragrant. Add ginger, garlic, green onion, peppercorns, chili powder and dried red pepper and 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 the large basin, the fish and bean sprouts are completely submerged. You can check visually).

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.

When the color of the pepper is about to change, turn off the heat immediately, pour the oil and Sichuan peppercorns in the pot into a large basin containing the fish, and scald carefully!! (You can also put the peppers and Sichuan peppercorns on top of the large basin, and then cook until

Pour 90% of the hot oil into the basin.) Everything is done. Another spicy "boiled fish" is out of the pot.

Notes: 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. When marinating fish, do not add too much salt, as it will be salty and destroy the deliciousness of the fish.

4. After you finish 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 fire.

Five "hidden dangers" of boiled fish As the weather gets colder, boiled fish is becoming popular again.

This dish is originally a specialty dish from Chongqing. Because of its unique spicy taste, rich color and oily fish fillets, it greatly stimulates people's appetite and has become a popular dish among people from all over the country.

But few people care about the effects of eating boiled fish on human health.

There were media reports that someone suffered a "soft tissue abscess" from eating boiled fish.

Although the doctor finally said that this was just a rare phenomenon, many people often experience acne, internal heat, and stomach discomfort after eating boiled fish.

Boiled fish: From the perspective of food nutrition, we will analyze whether boiled fish affects health, which may help everyone understand when eating.

Salt: The normal human body's daily intake of salt should be 3 to 5 grams, but the amount of salt in boiled fish far exceeds the normal standard.