"Boiled fish" this dish originated in Chongqing Yubei region, is only a decade of history. The invention of this dish is the master of Sichuan cuisine family origin, can be said to have grown up in the kitchen, coupled with smart and studious, young has a very deep attainments. Speaking of his fame, it would be impossible not to mention a cooking competition held in Chongqing area in 1983. In this competition, he made "boiled pork slices" with a cooking method similar to that of boiled fish nowadays, which was very different from the traditional method at that time. The new style of "boiled pork slices" was unanimously recognized by the judges for its color, appearance, taste and many other characteristics, and he won the grand prize.

Main ingredient: grass carp

Auxiliary ingredients: soybean sprouts, egg whites, ginger, garlic, chili peppers, peppercorns, soybean paste, cornstarch, cooking wine, salt

Making process: marinate, cook, stir-fry, deep-fry

Flavor: hot and spicy

Kitchen utensils: pots, pans and ladles and spoons

Level: hot dishes, intermediate level of difficulty

NO.1 will be Grass carp gills, internal organs clean, cut off the head and tail to stay, from which the fish into two pieces

NO.2 will be two pieces of fish body down, oblique knife to remove the fish on the large thorns, and then uniformly sliced into thin and thick almost slices

NO.3 ginger, garlic slices, dried chili pepper cut into segments, soy bean sprouts clean and standby

NO.4 slices of fish poured into the egg white, add salt, cooking wine, starch under the marinade for 30 minutes

NO.5 soybean sprouts into the water with a small amount of salt to cook soft, and so cooked out of the bottom of the pot to be loaded with boiled fish

NO.6 rack pot into the oil, the oil heated up into the peppercorns on low heat and slowly fry for 2 minutes, and then add the dried chili peppers and soybean paste

NO.7 to be stir-fried fragrance and red oil, chili peppers change color when the fish out of half of the standby! NO.9 After the water boils, put the marinated fish fillets one by one into the pot, stir and cook until the fish fillets are browned and cooked through

NO.10 Pour all the pot into the pot lined with bean sprouts, put half of the chili peppers and peppercorns on top, and pour over the top. peppercorns on top and drizzle with hot oil.