Raw materials: fresh grass carp

Instructions: soybean sprouts 500g, 1000g of cooking oil (about 100g), 250g of dried chili peppers, about 50g of peppercorns, a little salt, cooking wine, cornstarch

Preparation:

1) first grass carp cleaned, sliced into fish fillets, add a little salt, cooking wine, cornstarch, mix well

2) Wash the soybean sprouts and set aside;

3) Put about 500 grams of water in a pot and bring it to a boil, then blanch the soybean sprouts until they are about 8 years old. Remove to cool water, drain, and place evenly in the bottom of a large, clean bowl;

4) Blanch the battered fish fillets for a while (until mature), and place on top of the bean sprouts;

5) Heat a frying pan, pour in the cooking oil, and remove from the heat. Add the peppercorns and dried chili peppers and deep-fry them for a short time (not too long, or they'll be mushy), then pour into the bowl of fish and bean sprouts (and into a bowl of water). and bean sprouts in the bowl (be careful not to burn);

6) Here, a pot of fresh and enticing boiled fish is done.

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Practice 2

Spicy boiled fish

Raw materials:

1000 grams of grass carp, 300 grams of green bamboo shoots, 150 grams of refined oil, 250 grams of dried chili peppers, 10 grams of peppercorns, 15 grams of old ginger. Garlic 10 grams, 10 grams of green onions, Pixian 50 grams of bean curd, 25 grams of cooking wine, pepper 3 grams of salt 2 grams of sugar 2 grams of soy sauce 2 grams of monosodium glutamate 2 grams of water starch 15 grams of fresh soup 100 grams of mash 10 grams of mash juice

Method:

1, the grass carp slaughtered and cleaned, take off the net fish, slanting knife slice into a slice of thickness of about 0.2 centimeters, and then put into a bowl with salt, cooking wine, water starch and well; the fish slaughtered to cure clean, remove the next net fish, oblique blade into a thick about 0.2 cm, then into a bowl with salt, wine The fish head and fish bone chopped into pieces; ginger, garlic peeled and washed, cut into ginger and garlic; green bamboo shoots washed, cut into slices; small green onions washed, cut into scallions.

2, pot on high heat, burn refined oil to 4 mature, into the dried chili pepper section, pepper, PI County soybean paste fried incense color, into the ginger rice, garlic rice, stir-fried, mixed into the soup, add salt, cooking wine, pepper, sugar, soy sauce, mash sauce, fish head, fish bone simmering taste until cooked.

3, another pot on a high flame, burn a little refined oil, into the green bamboo shoots with salt fried off, into the bowl to be used.

4, will be boiled out of flavor of fish head and bone fishing poured on the tip of green bamboo shoots, pot of soup boiling, into the fish slice blanch, cooking and evenly into the MSG, from the pot into the bowl, sprinkled with chopped green onion.

5, burn refined oil in the pot to 5 mature, add dried chili peppers, peppercorns, ginger and garlic rice stir-fried, drizzled with chopped scallions that is.

Features: tender meat, spicy and not dry, fresh and mellow, aftertaste.