Eating Jinchang fish, people tend to focus on the fish in the soup, so that these soups are reduced to the accompaniment. In fact, a little bit of these traditional dishes to improve the way of eating, to maximize the characteristics of the fish can be eaten, the soup is also more drink fresh.

Our own home can also make the fish smooth and delicious, melt-in-your-mouth Jinchang fish. To make it more understandable, the process is broken down in super detail, and here's a step-by-step demonstration.

Jinchang fish soup practice:

1, prepare raw materials: grass carp or carp 1000 grams, 500 grams of bean sprouts, Pixian bean paste 50 grams, 30 grams of chili, pepper 20 grams, a piece of ginger, half a head of garlic, eight petals of a small piece of cinnamon, 10 grams of pepper, 1 spoon of wine, 1 spoon of cornstarch, salt to taste.

2, slice off the fish, cut into thin slices. Separate the fish head and fillet for use. The method of filleting fish can be seen here.

3, fish fillets with cooking wine, pepper, half a tablespoon of salt to catch the flavor, and then mixed into the cornstarch standby.

4, bean sprouts into the hot water with salt, scalded, spread on the bottom of the pot and set aside.

5, put a spoonful of oil in the pan and heat, add pepper, chili, away from the fire to taste. This will not blacken the pepper. Then fish out half of the peppercorns, chili spare.

6, then in the pot, continue to add Pixian bean paste, burn the oil to red. In the pot of burning red oil, add minced ginger, minced garlic, star anise, cinnamon, stir-fry and burst incense together.