Seasoning for spicy boiled fish: Zanthoxylum bungeanum 1 dried chili segments 1 salt 1 chicken essence 1 pepper pepper 1 starch 1 garlic cloves with 5 slices and ginger slices/onion segments with 6 segments.
Production process:
1, slice the fish fillet into thin slices, and then marinate with pepper, egg white, cooking wine, 5 slices of ginger, 3 slices of onion, starch and salt for 20 minutes.
2. Pour a proper amount of oil into the wok and heat it, then add the remaining ginger slices, garlic slices, 1 half pepper and 1 half dried pepper to saute until the fragrance comes out, and then add the bean paste to stir fry together.
3. Then pour about 500 ml of water (1 bowl) into the pot, add fish bones and fish heads, and boil them together. After boiling, put the fish fillets in scalding for 2 minutes, and add the remaining shallots, then turn off the heat.