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Wuhan Jiangdong Fish Recipe

Steps of making boiled fish

1

Materials: grass carp, soybean sprouts

Seasoning: egg white, ginger, garlic, Pixian bean paste, some chili, appropriate amount of Sichuan peppercorns, salt, starch, and cooking wine.

2

Remove the gills and internal organs of the grass carp.

3

Cut off the head and tail and cut the fish into two pieces along the middle bone.

4

With the fish skin facing down, cut off the large spines of the fish body with a diagonal knife, and then cut into medium-thick fillets.

5

With the fish skin facing down, cut off the large spines of the fish body with a diagonal knife, and then cut into medium-thick fillets.

6

Slice ginger and garlic, and break dried chilies into small pieces.

7

Pour an egg white into the fish fillet, add salt, cooking wine and starch, mix well and marinate for 20 minutes.

8

Pinch the roots of soybean sprouts, wash them and set aside.

9

Put the soybean sprouts into water with a little salt and cook until soft and cooked.

10

Place on the bottom of the container containing boiled fish.

11

Pour oil into the pot over fire, add Sichuan peppercorns and fry slowly for about 2 minutes.

12

Pour in dried chili peppers and bean paste, stir-fry until fragrant and red oil comes out.

13

When the peppers change color, take out half of the peppercorns and peppers and set aside; add the garlic slices and ginger to the pot and stir-fry until fragrant.

14

Pour in the fish head, tail and fish bones and stir-fry evenly.

15

Add appropriate amount of hot water to cover the fish.

16

After the water boils, put the fish fillets into the pot one by one and stir them gently with chopsticks.

17

Cook until the fish fillets change color and are cooked, about 1 to 2 minutes.

18

Pour the fish fillets and fish soup in the pot into the bowl lined with bean sprouts.

19

Place the previously prepared Sichuan peppercorns and chili peppers in a bowl and pour in hot oil.