1. A fresh bighead carp, Xiangtan local dominates the roost, the meat is tender. Butcher clean, wipe a little salt.
2. Chives (cut into small pieces), sharp green (red) pepper, sliced ginger, basil, garlic
3. Pour in at least 3 taels of oil and fry the fish after cooking.
4. Put water and salt. The amount of water is appropriate to cover the whole fish. Cover and cook on high heat until the fish soup becomes white, thicker, and milk-like color.
5. After the water is boiling, add the finely chopped chili, ginger and garlic. If you are not afraid of spicy food, you can put it early. Put the perilla, and when it is almost cooked, put the chives, MSG, and a little soy sauce. It will be out of the pot after half a minute. At this point, the fragrant, fresh and spicy boiled live fish is done.
Tips:This dish emphasizes a "live" word, fish must be slaughtered and cooked. Perilla is also the key to this dish.
