At home, in addition to braised crucian carp and steamed sea bass, this boiled fish is what I cook the most because it is delicious.

This dish is quite simple to make, at least not as complicated as pickled fish, haha!

The fish we can buy in the market include grass carp, herring, catfish and black fish. I think all four kinds of fish can be used to make boiled fish.

Because these four kinds of fish have more meat.

Grass carp is the most affordable. It is large and meaty, but the head is small. The disadvantage is that the meat is not firm enough and the taste is not good.

Herring is more expensive than grass carp and has a similar body shape. Because it feeds on snails, it is also called "snail green". The meat is firm and plump. The disadvantage is that it is too big. It is usually cut into segments and sold. It is a very good choice to make boiled fish.

The meat of catfish is plump, especially the skin is relatively thick, and it tastes like the skirt of a turtle in your mouth. It tastes very good. When you come back for treatment, you need to use hot water of about 70 degrees to clean the mucus on the surface.

Snakehead fish, I think, has the best texture and texture. The meat is firm and has few spines. It is the most commonly used fish for boiled fish. When I often go to buy snakeheaded fish, the fish boss will ask if I want wild or domesticated fish?

The meat of wild fish is firmer and more delicate, which may be related to the fact that it moves more in the wild. Wild snakehead fish is dark green in color, has a slightly pointed head, a thin body and no "beer belly".

Because domestic snakeheaded fish “eats to die” every day, it has a rounder body, a bigger belly, and a darker color. Although the meat tastes firm, it is still much worse than wild fish.

Today’s show is a grass carp.

First remove the whole piece of meat on both sides of the fish body, and then use a knife to cut open the large spine on the fish belly, so that the large spine on the fish belly can be removed.

Chop the fish bones into sections and set aside.

Then we started to fillet the fish.

First dry the fish body and the cutting board with absorbent paper to ensure that the fish does not slip on the cutting board.

Since the meat of grass carp is relatively loose, the fillet cannot be cut too thin. The recommended thickness is about 3 mm.

This operation can add flavor to the fish fillets and also make the meat of the fish fillets firm and tender.

Put in an egg white, salt, chicken essence, sugar, pepper, a little bean paste and a spoonful of starch.

After stirring evenly, pour a little oil to moisten it. Oil can not only prevent the fish fillets from sticking to each other, but also better help the starch to lock in the moisture of the fish.

The marinating time is 10 minutes.

Pour oil into the pot, add Sichuan peppercorns, dried chili peppers and Pixian bean paste, stir-fry over low heat until fragrant.

Don’t use too much fire at this time, otherwise the spices will be burnt.

The purpose of simmering over low heat is to simmer out the red oil from the bean paste and bring out the flavor of these spices.

If convenient, use another pot and fry the fish bones till brown.

Or you can wait for the red oil to come out and directly put the fish bones into the pot and stir-fry them together.

Pour in boiling water. This step is equivalent to stewing fish soup.

When seasoning, add chicken essence and sugar first. Because Pixian Doubanjiang is very salty, taste it for saltiness after boiling, and then add an appropriate amount of salt.

After the taste is adjusted, cover the pot and cook over high heat for 10 minutes.

After 10 minutes, take out the cooked fish bones and put them into a bowl.

Then put the marinated fish fillets into the pot.

At this time, turn the heat to medium-low and simmer the fish fillets until they turn white.

It’s not over yet.

Next, in order to enhance the aroma and appearance, sprinkle small pieces of dried chili, green pepper and Sichuan peppercorns on the fish fillets.

Heat oil in a pot and pour it on top.

At this point, this plate of boiled fish is completed.

The moment the oil is poured, the fragrance overflows.