2. Add seasoning bag, cooking wine and an egg to the fish and marinate for about 20 minutes. Add a little salt and cooking wine to fish head and steak and marinate for 10 minute.

3. Wash and blanch the small rapeseed for later use. Remove the roots of soybean sprouts, rinse and blanch for later use.

4. Add100g peanut oil to the hot pot, saute shallots, ginger and garlic, add the seasoning in the seasoning bag, add a spoonful of Pixian bean paste, and stir-fry the sauce slowly with low heat.

5. Add a proper amount of water to boil, add the marinated fish head, add the remaining fish chops, add salt and chicken essence to taste, cover the pot and bring to a boil, then turn to low heat and continue stewing for about 10 minute.

6. Cut some chopped green onion and coriander, spread the blanched bean sprouts and small rapeseed in a casserole, take out the cooked fish head and steak, spread them on the dish, boil the soup of the fish head and steak with high heat, and put the marinated fish slices into the pot one by one. Turn off the fire when it boils.

7. Take out the cooked fish fillets and put them on the fish heads and steaks, sprinkle with Chili powder, heat and pour in the remaining 65,438+000 grams of oil, sprinkle with chopped green onion and coriander powder, and pour the remaining soup in the pot on it.

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Boiled fish, also known as Jiang boiled fish and boiled fish fillets, was first popular in Cui Yun Township, Yubei District, Chongqing. Boiled fish is usually made of fresh grass carp, bean sprouts, peppers and other ingredients. Its characteristics are "oily but not greasy, spicy but not dry, hemp but not bitter, tender meat".

Reference: Baidu Encyclopedia Boiled Fish