The most authentic: Boiled fish is the flavor of Yubei, Chongqing. It seems to be an original method, but the actual workmanship is exquisite-selecting fresh and live fish, and giving full play to the effects of chili peppers to keep out the cold, replenish qi and nourish blood, and the cooked meat has no quality at all.

It becomes tougher, has a smooth and tender texture, and is oily but not greasy.

It not only removes the fishy smell of fish, but also keeps the fish fresh and tender.

Its feature that steals the limelight is its unique "spiciness": the red peppers are bright and eye-catching, spicy but not dry, numb but not bitter. The delicious taste is mouth-watering at first, and the flavor lingers on your lips and teeth after one bite.

, which makes people rush to take another bite without paying attention to the praise.

It makes me laugh out loud:] Let’s briefly talk about how to make boiled fish.

Method 1 Ingredients: A piece of fresh grass carp Ingredients: 500 grams of soybean sprouts, 1000 grams of cooking oil (actual consumption is about 100 grams), 250 grams of dried chili pepper, about 50 grams of Sichuan peppercorns, a little salt, cooking wine, and starch Preparation method: 1) First, cut the grass carp

Wash, cut into fish fillets, add a little salt, cooking wine, starch, stir evenly and set aside; 2) Wash the soybean sprouts and set aside; 3) Put about 500 grams of water in a pot, bring to a boil, blanch the bean sprouts until mature

.

Take it out and put it into cold water, drain the water, and place it evenly on the bottom of a clean large bowl; 4) Blanch the battered fish fillets in water for a while (70 to 80% ripe is enough), and put them on the bean sprouts; 5) Put them on the wok

Heat the fire, pour in cooking oil, bring to a boil, remove from the heat, add Sichuan peppercorns and dried chili peppers, fry for a while (not too long, otherwise they will fry), and immediately pour them into a bowl with fish and bean sprouts.

Medium (be careful not to burn it); 6) At this point, a pot of delicious and attractive boiled fish is finished.

======================================= Method 2 Spicy Boiled Fish Ingredients: 1000g grass carp

, 300 grams of green bamboo shoots, 150 grams of refined oil, 250 grams of dried chili knots, 10 grams of pepper, 15 grams of ginger, 10 grams of garlic, 10 grams of shallots, 50 grams of 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 monosodium glutamate, 15 grams of water starch, 100 grams of fresh soup, 10 grams of fermented glutinous rice juice. Preparation method: 1. Slaughter and clean grass carp, remove the clean fish meat, and cut it into pieces with a slanted blade to a thickness of about 0.2

cm slices, then put them into a bowl, add salt, cooking wine, water and starch and mix well; chop the fish head and fish bones into pieces; peel and wash the ginger and garlic, cut into minced ginger and garlic; wash the green bamboo shoots,

Cut into slices; wash the 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 onion.

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.

================================= Three ingredients for the method: Bass, catfish, grass carp, silver carp, and flower chain are all acceptable

(It’s best not to use carp) A few bean sprouts (or your favorite vegetables), 1 tael of dried red pepper, 1 tael of ginger, 2 taels of Pixian watercress, a little pepper, 1 tael of garlic, a little pepper, a little cooking wine, a little MSG

, a little pepper, a little sugar, a little salt, a little chives, a little vinegar, a little soy sauce, a little cornstarch, egg whites. A production method: 1. Kill the fish, wash it, chop off the head and tail, slice it into fillets, and cut the remaining fish into fish fillets.

Chop the fish steak 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.