Boiled fish is a famous Sichuan dish, famous for its spicy and spicy taste. Almost Sichuan people cannot live without boiled fish all year round.

The method of making boiled fish is not difficult and can be reproduced at home.

Choose grass carp weighing two to three pounds and serve it with fresh seasonal vegetables, such as cucumbers and bean sprouts.

With the right amount of hot pot base and bean paste, you can make delicious boiled fish.

Note that you must be careful when handling the fish. When frying the base ingredients, the heat should be medium to low throughout the process to produce a fresh aroma.

To make boiled fish delicious, handling the fish is crucial. If you want to recreate the perfect Sichuan dish of boiled fish at home, the most critical step is to choose the fish.

Go to the vegetable market and pick out grass carp weighing 2 to 3 pounds. It is best to choose live fish.

Then ask the vendor to help butcher it properly, then take it home, wash it with clean water and cut it in half with a sharp knife.

First chop off the fish head and place it on the chopping board. Then, separate the fish bones and fish meat, chop the fish bones into sections, and set them aside for later use.

Slice the fish into thin slices, about 2 to 3 centimeters thick.

When filling fish fillets, try to make sure that the chopping board is clean and free of blood, so that it will not slip easily or hurt your hands, and the fish fillets will not smell fishy when eaten.

Pickled fish bones and fillets are delicious. The reason why the boiled fish fillets are fresh and spicy, pickling plays a key role in it.

Put the processed fish fillets and fish bones into a bowl, use a little cooking wine to remove the fishy smell, then add a little salt and white pepper and beat in an egg white, add two spoons of starch, and fully combine these seasonings with

Mix the fish, mix evenly, soak the ginger, green onion and ginger in water to squeeze out the green onion and ginger water. Pour the soaked green onion and ginger water into the fish bones and fillets, mix evenly and set aside to marinate for ten to ten minutes.

Five minutes, just wait until the fish fillets are marinated and flavorful.

Prepare ingredients to enrich taste buds. In addition to fish, boiled fish is also rich in ingredients. Usually the simplest ingredients are soybean sprouts and cucumbers, which are also essential ingredients in boiled fish.

Discerning people will also put celery, black fungus, etc. inside.

First wash these ingredients, drain the water, then pour them into hot oil and stir-fry. At the same time, add an appropriate amount of dried chili peppers and a little salt and stir-fry until they are halfway cooked, then take them out and put them on a plate.

The base ingredient for frying the boiled fish is very important. Heat the oil in a pan over medium-low heat during the whole process. After the oil is hot, you can add minced garlic, bean paste and green onion and ginger. Pay attention to the medium-low heat and not overheat during the whole process of frying the base ingredient.

Large, otherwise it will easily burn up the pot, and the taste of boiled fish will not be good.

After the boiled fish base is fried successfully, you can put the fish bones into the pot, sprinkle with cooking wine to remove the smell, stir-fry until even, then pour in a bowl of water to cover the fish bones, wait until the water

After opening, fish out the fish bones.

Wait for the soup to boil, pour in an appropriate amount of light soy sauce, oyster sauce, and a little salt, and carefully slide the fish fillets in. Remember to keep the fire low during the cooking of the fish fillets, and the cooking time is about

Five minutes is enough. Too much time or too high a fire can easily cause the fish fillets to taste old or cook apart.

When the fish fillets are cooked, transfer them to a bowl and set aside.

Place the fish fillets on the top layer of the bowl, sprinkle with Shanghai pepper or chili noodles, heat oil in a small pot, wait until the oil is slightly hot, then pour it on the chili noodles, sprinkle with an appropriate amount of chopped green onion, and you will have a delicious boiled dish.

The fish is done.

All in all, boiled fish, as a famous Sichuan dish, tastes very fresh.

The production method is relatively simple and can be perfectly reproduced at home. As long as you choose the right ingredients and follow the steps above to make it, pay attention to medium and low heat throughout the stir-frying process and control the heat, you can make a delicious dish.

Cook fish.