Home-cooked Boiled Fish
by Mrs. Xiang
Favorite
Difficulty
Normal
Time
30m
Serving
2
1. Wash fresh grass carp and remove the bones for later use.
2. Diagonal blade into small pieces.
3. Add scallions, ginger powder, soy sauce, cooking wine, a little salt, starch and marinate for about an hour. Pick out the fish bones, fish heads and fish bones and fry them separately with a large spoon to make them golden brown (because they don't like cooking).
4. Add a tablespoon of base oil to a tablespoon, add a tablespoon of Pixian bean paste, garlic slices (about one head of garlic), and half a piece of hot pot base ingredients to fry together to create a fragrant flavor. Add water to the fish head and stew the fish bones.
5. Boil until the fish head and fish bones are soft and rotten, add the fish fillets, carob squash, and bean sprouts to a low heat and simmer.
6. After the fish is cooked, add a small amount of monosodium glutamate, and the sesame oil is out of the pot (because the hot pot base already contains butter, so there is no need to pour the oil with sesame pepper, so as not to be too greasy).
