Boiled Fish

Boiled Fish

1. Slice the fish and cut into thin slices. Fish head and fish steak are used for equipment. The method of filling fish can be seen here

2. Use cooking wine, pepper, and half a teaspoon of salt to taste the fish fillets, then stir in starch and set aside

3. Put the bean sprouts in salted hot water, boil them, and spread them on the bottom of the pot for later use

4. Put a spoonful of bottom oil in a pot to heat, add Chinese pepper and chili, and let it taste delicious. This will not burn the peppers black. Then take out half of the pepper and chili for use

5. Then in the pot, continue to add Pixian bean paste and burn the oil to red. In a pot with red oil, add minced ginger, minced garlic, star anise, cinnamon, stir fry together until fragrant

6. In a saute pan, add fish head and fish steak, stir fry for 5 minutes

7. Then add 3000ml of hot water, 1 tablespoon of salt, and bring to a boil

8. After the soup boils, continue to cook for 10 minutes, and then slide into the delicious fish fillets. Do not use chopsticks to stir the fish fillets after they are in the pot, otherwise the fish meat will easily become loose

9. After boiling again, maintain vitality for 2 to 3 minutes, and it's fine. Be careful not to cook for too long, otherwise the fish will turn from tender to firm

10. Pour all the boiled fish soup into a pot of bean sprouts

11. In a pot, put 30 grams of oil and burn until it smokes. Sprinkle the pepper and peppercorns from the first saute on the surface of the fish soup. Pour the hot oil quickly into the basin, and hear a nice chirping sound, and the deliciously boiled fish soup is ready.