2 pounds of fish, (for three people) 3 taels of large dried red chili peppers (must be cut), half a bowl of peppercorns, 10 garlic cloves, a piece of ginger, and five green onions, finely chopped Chop green onions, a little salt, half an egg white, a little starch, 3 ounces of sunflower oil, 2 ounces of chili oil, a handful of white sesame seeds, a cucumber and soybean sprouts.

Steps:

1. Clean the fish, pay attention to whitening the dark parts of the fish belly, pick out the fish meat along the fish bones, and use a knife to follow the edges of the fish meat. For texture, fillet the fish diagonally into half-centimeter-thick fillets so that there are not so many thorns. (Tip: When buying fish, you can ask the chef to help you remove the fish heads and bones. As for the fish fillets, you’d better go home and fill them slowly by yourself, because the chef doesn’t have that much time to fill them for you.

< p>2. Place the fish fillets on a plate, add egg whites, salt, and starch and mix well with your hands. Cut the garlic into garlic and set aside. Remove the seeds from the dried chili peppers and cut them into sections. Chop the pickled cabbage and ginger into fine pieces for later use. < /p>

3. Pour the oil into the pot and heat it up, stir-fry the ginger, garlic, red pepper, and Sichuan peppercorns. Fry the fish bones, then add cold water. After boiling, add the cut cucumbers. Pour the soybean sprouts into the pot.

4. Add the fish fillets evenly, add a little salt and MSG, sprinkle with white sesame seeds and serve in a large bowl. , you don’t need to wait until the water boils, just a little bubbling is enough, so that the fish fillets will be smooth and tender!)

5. This is the most important thing! It depends on it. After heating the pot, pour in the oil and chili oil, heat it until it is 80% hot, put in the red pepper and Sichuan peppercorns and sauté it (be careful not to fry it for too long, it will change slightly), and pour it directly on the fish On the surface, you can only hear the "squeaking" sound, sprinkle with chopped green onion, the fragrance comes to you, permeates the entire kitchen, floats into the dining table, and is ready to serve.

14》Water. How to cook live fish

Preparation work:

A little pepper, a little pockmark, a grass carp, a fine melon, a little cabbage, a little ginger, a little garlic

Start.

The first thing to do is to cut the fish. Remember to cut the whole side from the back to the head first. The method depends on your personal interests.

Step 2.

Add oil. When the oil is hot, add the fish. Put the head in. After two minutes, add the fish body with big bones. After five minutes, add the water.

Step 3. . Start writing.

Put in the cabbage and fine melon.

After cooking for three minutes, add the thinly sliced ??fish fillets without bones. In a large plate. (The soup should also be poured into the plate.)

The fourth step,

Put some oil, add the peppers, and stir-fry for 15 seconds. Seconds. Pour the oil on the fish plate.

15》How to boil live fish

1. Fry the bean sprouts and pepper until cooked separately. The bottom layer of the bowl;

2. Slice the raw fish, then add sweet potato powder to the fish fillets. You can also add an egg white, roll out the aroma with the secret soup, take out the fish fillets and place them aside. Second layer;

3. Heat a lot of oil, then put in dried chili peppers until they are fragrant (cut dry chili peppers into 1 cm long), and pour it on the fish and beans;

4. Test the taste with salt and MSG. Just use the old soup and bring to a boil. Pour the oil on the fish and beans and put it on

5. It is now ready to eat. Before eating, put the chili pepper in. fish out.

Other notes:

1. Add more chili peppers and Sichuan peppercorns to taste;

2. Add spicy fish, bean sprouts, and chili peppers to the oil. , to bring out the flavor, and the effect with the soup is not good;

3. The oil should be fully heated, and the pepper should be spicy to bring out the flavor;

4. The ratio of oil to soup is 1 : 4;

5. If you like spicy food, ask for more fried chili peppers;

6. Want soybeans to taste delicious.