Preparation before cooking boiled fish: 1. Grass carp with scales and fins, 2.5 kg -3.5 kg (chubby fish can also be eaten by people who like fish heads); 2. One catty of soybean sprouts (copied with boiling water until it is eight ripe for use); 3. A small bag of mustard tuber ("Yuquan" brand is enough); 4. Peel off two garlic heads and cut off the roots for later use (twice with a knife); 5. A peeled piece of ginger (about 50 mm square); 6. Appropriate amount of pepper and dried pepper (in my experience, you can use the "delicious" brand, about a small bag); 7. A small bowl of salad oil; Start work: 1. Chop the fish head and divide it into two halves; 2. Put the fish flat, and separate two large pieces of fish from the fish steak with a sharp knife; 3. Continue to slice the two big fish into appropriate fillets; 4. Divide the fish chops into three or four sections and put them together with the fish heads for later use; 5. Put an egg white, a little salt, dry starch and cooking wine in the fish fillet and mix well (preferably by hand); Hot preparation: 1. Pour a small bowl of salad oil, all pepper and pepper into the pot and fry slowly over low heat; 2. After the pepper changes color, use a shovel to dig out half of the oil and pepper for later use; 3. Turn on the fire, add garlic cloves and ginger slices, and put the fish head into the pot after it smells; 4. Stir fry twice, pour cooking wine for about one night, half a spoonful of salt, and add three or four bowls of boiling water; 5. When the fish head soup is cooked to taste, put the fish fillets flat in the boiled soup; 6. Fish fillets will be cooked quickly, and appropriate amount of chicken essence, white pepper powder and salt and pepper powder will be added before taking out the pot; Can make up the pot: 1. Be sure to use a pot big enough (you can also consider using electric hot pot), and put the copied bean sprouts and mustard tuber in it; 2. Pour a series of fish fillet soup into this basin; 3. Finally, pour half a bowl of pepper and oil on it; Several points to note: 1. Don't fry peppers, because they are fried with oil, so don't use fire, otherwise it will affect your appetite and be harmful to your health. Second, the taste of fish is pickled from the front, so we should not consider seasoning from the back as usual, but marinate thoroughly. You can put a little chicken salt and a little more. The second method of boiled fish raw materials: perch (perch and perch are translated into perch, try it yourself) or tilapia (tilapia) or catfish (catfish), preferably live fish. Don't use carp, bean sprouts or your favorite vegetables, ginger (a large piece, sliced) and garlic (one end, a pat). Douban (or chopped pepper), pepper, dried red pepper, pepper powder, salt, monosodium glutamate, pepper powder, cooking wine, soy sauce, a little vinegar, cooking oil, raw flour, cooking wine and a little salt. Protein method 1: 1. Slaughter and clean the fish, chop off the head and tail, slice into fillets, and chop the remaining fish chops into several pieces. Grab the fillets with a little salt, cooking wine, corn flour and an egg white and marinate for 15 minutes. Put the fish head, fish tail and fish steak in another plate and marinate them in the same way. 2. Boil a small pot of water, wash the bean sprouts, scald them with boiling water, remove them and put them in a large pot, and sprinkle a little salt according to your personal taste. 3. Add three times as much oil as usual to a clean wok. When the oil is hot, add three tablespoons of watercress (or chop and stir fry) and stir fry with ginger, garlic, onion, pepper, Chili powder and dried pepper. Add head, tail and fish chops, turn to high heat, stir well, add cooking wine, soy sauce, pepper and sugar, continue to stir for a while, add some hot water, add salt and monosodium glutamate to taste (salty). When the water boils, keep the fire, put the fish slices in one by one, spread them out with chopsticks, and turn off the fire after 3~5 minutes. Pour the cooked fish and all the soup into the cauldron where the bean sprouts were just put. 4. Take a clean pot and pour in half a catty of oil (the specific amount of oil depends on the size of the container). Fish and bean sprouts will be submerged when poured into a large basin. Turn off the fire when the oil is hot and let it dry first. Then add a lot of pepper and dried pepper (depending on the degree of personal spicy), stir-fry slowly with low fire to get the fragrance of pepper and pepper. Be careful that the fire is not too big, so as not to explode. 5. The color of pepper changes quickly. Turn off the fire immediately and pour the oil and pepper in the pot into the cauldron of fish. Be careful! ! Note: 1, the amount of boiled fish should not be too much, just put the fillets in, just after being flooded. After cooking, pour it into the basin, and some fish fillets will be exposed. Stir-fry some pepper and pepper before cooking fish. When cooking, the red pigment in pepper can be fully leached to make the oil turn red and bright. 3. When curing fish, don't put too much salt, it will be salty, and it will also destroy the delicacy of fish. I don't think the peppers and peppers bought in America are as fragrant as those in China, so it's better to fry them before pouring oil. Domestic materials are good, and hot oil can be poured directly on peppers and prickly ash. After the fish is done, you can pour the soup back into the pot and add tofu or vermicelli or konjac. , which is boiled fish hot pot. Or simply put the cooked fish in the electric hot pot at the beginning, and just fire it after eating the fish. Boiled fish ingredients: a perch or grass carp or silver carp can be used, preferably live fish, instead of carp, a catty of bean sprouts, a small bag of pickled mustard tuber and your favorite vegetables, such as cucumber, ginger (a large piece, cut loosely), garlic (just pat one end slightly without cutting), appropriate amount of onion, petals (or chopped pepper), pepper and so on. Grab the fillets with a little salt, cooking wine, corn flour and an egg white and marinate for 15 minutes. The head, tail and fish chops are put in different plates and marinated in the same way. 2. Boil a small pot of water, wash the bean sprouts, blanch them in boiling water, take them out and put them in a large basin, and add mustard tuber and cucumber strips. And sprinkle a little salt according to personal taste. 3. Add three times as much oil as usual to a clean wok. When the oil is hot, add three tablespoons watercress (or chopped pepper) and stir-fry until fragrant. Add ginger, garlic, onion, pepper, Chili powder and dried red pepper, stir-fry over low heat. Add head, tail and fish chops, turn to high heat, stir well, add cooking wine, soy sauce, pepper and sugar, continue to stir for a while, add some hot water, add salt and monosodium glutamate to taste (salty). When the water boils, keep the fire, put the fish slices in one by one, spread them out with chopsticks, and turn off the fire after 3~5 minutes. Pour the cooked fish and all the soup into the cauldron where the bean sprouts were just put. 4. Take a clean pot and pour in half a catty of oil (the specific amount of oil depends on the size of the container). Fish and bean sprouts will be submerged when poured into a large basin. Turn off the fire when the oil is hot and let it dry first. Then add a lot of pepper and dried pepper (depending on the degree of personal spicy), stir-fry slowly with low fire to get the fragrance of pepper and pepper. Be careful that the fire is not too big, so as not to explode. 5. The color of pepper changes quickly. Turn off the fire immediately and pour the oil and pepper in the pot into the cauldron of fish. Be careful! ! Spicy boiled fish raw materials: grass carp 1000g, green bamboo shoots 300g, refined oil 150g, dried Chili festival 250g, pepper 10g, ginger 15g, garlic 10g and onion/kloc-0. Water starch 15g, fresh soup 100g, mash juice 10g. Methods: 1. Grass carp is slaughtered and cleaned, the fish is stripped, sliced into thin slices with a thickness of about 0.2cm with an oblique blade, then put into a bowl, and mixed with salt, cooking wine and water starch. Cut the fish head and bones into pieces; Peel and wash ginger and garlic, and cut into minced ginger and garlic; Wash green bamboo shoots and cut into pieces; Wash shallots and cut them into chopped green onions. 2. Put the pot on a big fire, burn the refined oil until it is 4% mature, add dried Chili festival, pepper and Pixian watercress, stir-fry and color, add ginger rice and garlic rice, add fresh soup, add salt, cooking wine, pepper, sugar, soy sauce, fermented glutinous rice juice, fish head and fish bone, and cook until it tastes delicious. 3. Start another pot fire, burn a little refined oil, add green bamboo shoots and salt, stir fry and put them in a bowl for later use. 4. Take out the boiled fish heads and bones and pour them on the tips of green bamboo shoots. Boil the soup in the pot, add the fish fillets to boil, cook it with monosodium glutamate, put it in a bowl and sprinkle with chopped green onion. 5. Burn the refined oil in the pot until it is half-cooked, add dried pepper, pepper, ginger and garlic, stir-fry until fragrant, and pour it on chopped green onion. Features: the meat is tender, spicy but not dry, fresh and mellow, with endless aftertaste.