More Than Every Year: Boiled Fish
1.
Ingredients: grass carp, soybean sprouts Seasoning: egg white, ginger, garlic, Pixian bean paste, a few peppers, appropriate amount of pepper, salt, starch, cooking wine.
2.
Remove the gills and internal organs of the grass carp.
3.
Cut off the head and tail for use, and slice the fish into two pieces along the middle fish bone.
4.
With the fish skin facing down, cut off the large thorn pieces of the fish body with an oblique knife, and then cut them into slices of moderate thickness.
5.
With the fish skin facing down, cut off the large thorn pieces of the fish body with an oblique knife, and then cut them into slices of moderate thickness.
6.
Slice the ginger and garlic, and break the dried chili into small pieces.
7.
Pour an egg white into the fish fillet, add salt, cooking wine, and starch to mix well and marinate for 20 minutes.
8.
Soybean sprouts pinch the roots, wash and set aside.
9.
Soybean sprouts are boiled in clean water with a little salt until soft and cooked.
10.
Spread on the bottom of the container of boiled fish.
11.
Put the oil in a pot on the fire, and fry the peppercorns slowly for about 2 minutes.
12.
Pour in dried chili and bean paste, stir fry for aroma and red oil.
13.
When the pepper changes color, take out half of the pepper and pepper and set aside; pour the garlic slices and ginger into the pot, and fry the flavor.
14.
Pour in the fish head, tail and fish bones and stir well.
15.
Add appropriate amount of hot water, just surpass the fish.
16.
After the water boils, put the fish fillets into the pot and stir gently with chopsticks.
17.
Cook until the fish fillet changes color until cooked, about 1 to 2 minutes, and it is ready.
18.
Pour the fish fillets and fish soup in the pot into a bowl with bean sprouts.
19.
Spread the peppers and chili peppers prepared in advance in a bowl and drizzle in hot oil.
