Boiled Fish

Boiled Fish

by Jiaojiao 6688

5.0 (1)
Favorite

Difficulty

Normal

Time

30m

Serving

4

Boiled fish, also known as Jiangshuijiang fish, is a dish invented by people living in the Bashu area, and it was first popular in Sichuan (including now Chongqing City). The seemingly primitive method, the actual workmanship is exquisite--choose fresh live fish, and give full play to the effects of chilli warming, nourishing qi and nourishing blood. The cooked meat will not become tough at all, and the taste will be smooth and tender, oily but not greasy. It not only removes the fishy smell, but also keeps the fish fresh and tender. The red pepper is eye-catching, spicy but not dry, numb but not bitter. "Hemp on the top, spicy and enjoyable" makes boiled fish popular all over the country in a mess.

Ingredients

Boiled Fish

1. Cut the scales of grass carp, add salt, and marinate in cooking wine

Boiled Fish recipe

2. Wash bean sprouts and mushrooms

Boiled Fish recipe

3. Garlic, sliced ginger, sliced green onion, pepper, star anise pepper and set aside

Boiled Fish recipe

4. Add oil to the pot and add pepper, star anise, watercress, chili, pepper, garlic, ginger and stir fry until fragrant

Boiled Fish recipe

5. Stir-fry the ingredients and add water to add bean sprouts, mushrooms, green onions, fish heads and fish tails

Boiled Fish recipe

6. Wash the marinated fish and add sweet potato powder

Boiled Fish recipe

7. Scoop up the bean sprouts, put fish fillets and green onions in the pot, cook for more than 1 minute on high heat, and add MSG.

Boiled Fish recipe

Tips:

The fish must be marinated for a while

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