Sichuan cuisine is famous for its spicy and fresh flavor. Among them, boiling fish is one of the representatives of Sichuan cuisine. It is made of tender fish meat with various chili peppers and spices, together with a special cooking method, which makes its flavor unique and popular among diners.

Material Preparation

The following ingredients are needed to make Boiling Fish:

One piece of grass carp (about 500 grams)

Onion, ginger and garlic in moderation

10-15 dried chili peppers in moderation

Speppercorns in moderation

Bean paste in moderation

Materials wine in moderation

Salt in moderation

Chicken essence moderate amount

Soy sauce moderate amount

Coriander moderate amount

Oil moderate amount

Water moderate amount

Making Steps

Step 1: Preparation

Slaughter the grass carp cleanly, remove the scales and bones, and cut it into pieces of about 3-4 cm. Mince onion, ginger and garlic respectively, deseed and cut dried chili peppers into segments, and crush peppercorns after frying them for spare use.

Step 2: Heat a wok and add oil

Heat the wok, add a proper amount of oil, and put in the chopped green onion, ginger and garlic to sauté the flavor.

Step 3: Add dried chili and bean paste

Add dried chili and bean paste and sauté to bring out the red oil color.

Step 4: Add water and cooking wine

Add appropriate amount of water and cooking wine, bring to a boil and add fish pieces.

Step 5: Boil Tender Fish

Cook until the fish turns white, add salt, chicken essence and soy sauce.

Step 6: Add Cilantro and Peppercorns

Add chopped cilantro and peppercorns and bring to boil.

Serving Method

Serve the boiling fish in a bowl, pour hot oil over it, sprinkle chopped green onion and coriander leaves on it and enjoy.