Prepare a grass carp, clean it, and remove the black film from the belly of the fish, otherwise the bitter smell will be heavy, and the fish's teeth will be removed. Wash and marinate the fish slices, add a little salt, cooking wine, pepper, onion ginger, half an egg white and a little water starch, and the boiled fish will be regarded as a river and lake dish born out of boiled meat slices, which will collide with fresh and delicious fish with a strong spicy flavor. At the beginning of the popularity of boiled fish, many foreign friends who came to Chongqing to play only found out that they had misunderstood this seemingly simple and light "boiling" after a large pot of hot and red boiled fish was served. In order to make a delicious and tender boiled fish, we have to start with the selection of fish, the characteristics of boiled fish, the practice of boiled fish, the cooking skills of boiled fish, and answering questions about boiled fish. Stir-fry chili and bean paste, pour into fish head, tail and bones, stir well, heat water, put the fish fillets into the pot one by one after the water is boiled, stir them gently with chopsticks, and cook until the fish fillets change color until cooked, about 1-2 minutes. Don't wait long, or the fish fillets won't.

There are several things that are essential for cooking boiled fish. One is Pixian bean paste, which is the source of red oil in boiled fish, and the other is side dishes. The common side dishes in Sichuan boiled series are lettuce, bean sprouts, celery and Chinese cabbage. Another one is spicy. Hello, everyone. I believe in myself to keep happiness. Start killing fish. Wash the fish. Fish bones and fillets are packed separately for curing. Ginger is used for fish bones. Cooking wine Salt. Onion. Pepper. Marinate for twenty minutes. Cooking wine for fish fillets. Raw powder salt. Onion. Egg green. Marinate it.

There is only one grass carp in the teacher's house, so the innovative method of boiling meat in water was applied to this fish. However, this method is really suitable for cooking fish, and it is really delicious. It doesn't matter if you don't slice it into fish fillets. Take it home and clean the blood on the surface and in the belly of the fish. Then chop off the fish head first, and then take the fish back bone as the center line, and divide the fillet into three large pieces, two large pieces of fish and one back bone.