Carp, pepper noodles, pepper, pepper noodles, peppers (cut into small pieces of about 2 cm), sugar, salt, monosodium glutamate, bean sprouts, salad oil (preferably peanut oil is not used) and cooking wine

1. Wash the fish, pay attention to the black film on the inner wall of the fish belly, and then slice it from the tail.

2. Add appropriate amount of salt, pepper noodles and pepper noodles to the sliced fish fillet and mix well. In order to refresh, add a little sugar and essence, add a little cooking wine (preferably yellow wine) and marinate for 2~3 minutes.

3. Wash the washed bean sprouts, soak them in boiling water, and scoop them up for later use

4. Put a lot of oil in the pan. When the oil is 9% hot, first put the salted fish head, fry it and put it in the pot containing bean sprouts. Then, put a proper amount of fish in the oil pan, slide it away, and scoop it into the pot containing bean sprouts until all the fish are slid out.

5. fry the pepper in the pot until it is 8% ripe, add the pepper segments, and when the pepper is fried to deep red, pour the oil in the whole pot into the pot filled with bean sprouts and fish, and the kitchen will be filled with the smell of boiled fish immediately.

[Authentic Sichuan Cuisine] Method of boiling fish

Ingredients: tilapia, catfish, grass carp, silver carp and flower chain (preferably not carp).

ingredients: bean sprouts (or your favorite vegetables)

dried red pepper 1 Liang Jiang 1 Liang

Pixian watercress 2 Liang Zanthoxylum a little

garlic 1 Liang Pepper a little

cooking wine a little monosodium glutamate a little

pepper a little sugar a little

raw salt a little chives a little

vinegar a little soy sauce a little

Another need: Grab the fillets with a little salt, cooking wine, cornmeal and an egg white and marinate for 15 minutes. Put the head, tail and fish chops in a separate dish and marinate them in the same way)

2. Boil a small pot of water, wash the bean sprouts, scald them in boiling water, fish them into a large pot and sprinkle a little salt according to your personal taste for later use.

3. Add three times as much oil as usual in a clean wok. When the oil is hot, add three tablespoons of watercress and stir-fry until fragrant. Add ginger, garlic, onion, pepper, Chili powder and dried red pepper and stir-fry over low heat. Add the head, tail and fish chops, turn to high heat, stir well, add cooking wine, soy sauce, pepper and sugar, continue to stir fry for a while, add some hot water, and season with salt and monosodium glutamate (taste salty). When the water boils, keep the fire, put the fillets one by one, disperse them with chopsticks, and turn off the fire in 3 ~ 5 minutes. Pour the cooked fish and all the soup into the big pot with bean sprouts just now.

4. Take another clean pot and pour in half a catty of oil (the specific amount of oil depends on the size of the prepared container, so when pouring into the big pot, all the fish and bean sprouts will be submerged, and you can visually check). When the oil is hot, turn off the fire and let it dry first. Then add a lot of pepper and dried pepper (depending on the degree of personal spicy), and slowly stir-fry the fragrance of pepper and pepper with low fire. Pay attention to the fire is not too big, so as not to fry. When the color of pepper is about to change, turn off the fire immediately, and pour the oil in the pot and pepper pepper into the big bowl of fish. Be careful to burn it! ! (You can also put pepper and pepper in a big pot, and then pour the oil that has been burned to 9% heat into the pot. )

Everything is settled. Another spicy "boiled fish" is out of the pot.

Note:

1. The amount of boiled fish should not be too much. Just put the fillets in and just drown them. After cooking and pouring into the basin, some fish fillets will be exposed.

2. Stir-fry some pepper and pepper before cooking fish. When cooking, the red pigment in pepper can be fully leached to make the oil red and bright.

3. When pickling fish, don't put too much salt, it will be salty, and it will also destroy the delicacy of fish.

4. After the fish is finished, you can pour the soup back into the pot, add tofu, vermicelli or konjac, etc., which is the boiled fish hot pot. Or simply put the cooked fish into the electric hot pot at the beginning, and after eating the fish, just fire directly.