How to make boiled fish

Boiled fish is a very famous dish in Chinese Sichuan cuisine, which is loved by diners for its unique spicy flavor and tender fish meat. Below, I would like to recommend my personal way of preparing boiled fish.

Ingredients: grass carp, bean sprouts, bean skins, green onions, ginger and garlic, dried chili peppers, peppercorns, bean paste, hot pot base, soy sauce, oyster sauce, cooking wine, salt, starch, pepper

Practice:

1. Fish fillets with two tablespoons of cooking wine, one tablespoon of starch, half a tablespoon of salt, pepper and grasp well to marinate for 15 minutes

2. Oil heat to fry the fish bones (did not neglect)

< p>3. Pour onion, ginger and garlic, hot pot base, a spoonful of bean paste stir fry

4. Add the right amount of water a spoonful of soy sauce, a spoonful of oyster sauce, half a spoonful of salt, chicken essence

5. Water boiling pour into the side dishes to cook and fish out

6. Water boiled fish slices boil for about a minute

7. Sheng bowl put onion and garlic, peppercorns, dried chili peppers, white sesame seeds drizzled hot oil sprinkled with cilantro can

7.

This way out of the boiled fish flavor is very strong, spicy flavor, and the fish is very tender, very good taste. If you like Sichuan cuisine, you may want to try this approach, I believe you will love it.