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1. Boiled fish (with fish fillet cutting method): a fresh fish, a bowl of dried chili and minced, half a bowl of pepper and pepper and ten fresh peppers (addition and subtraction of pepper and pepper according to your own preferences), a few cloves of ginger and garlic, laid bottom Vegetables can choose bean sprouts or rapeseed bamboo shoots.
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2. Slice ginger, finely chop pepper, and rub garlic with garlic.
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3. Cut the head of the fish and chop it open in the middle. The body of the fish is cut from the tail, and the fish is divided into two pieces with and without spine along the spine (as shown in the picture). The spine of the fish is also operated with the spine. Separate from the fish.
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4. Then cut longitudinally along the direction of the fish bones to separate the flesh into pure fish fillets and fish steaks.
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5. Separated.
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6. After removing the bones, place a knife on the tail of the fish by obliquely about four centimeters, and remove the fish from the meat (don’t worry about breaking it, the raw fish skin is very tough, so grab the fish skin).
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7. By this step, the boneless and skinless fish fillets have been obtained. There are some small spines in the grass carp meat. If it is Qingjiang fish, sea bass, black fish and other fish without small spines, you can safely eat it. Cut the fish into slices diagonally.
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8. Cut the fish fillet and fish skin into sections together with the fish head, add half an egg white, a spoonful of salt and a pinch of white pepper, and marinate the fish fillets for 20 minutes.
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9. Soy bean sprouts I used for the bottom, blanch in a separate pot for one minute and remove them for later use.
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10. When the fish is marinated, stir-fry the bottom material: put three spoons of oil in the pot and stir the pepper oil on the minimum heat. After about ten minutes, the aroma will develop. Don't fry it.
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11. Add ginger slices and minced peppers and fry on low heat for two minutes.
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12. Add minced garlic, half of dried chili (a spoonful of Lao Ganma, you can leave it alone if you are afraid of spicy), half a spoon of sugar, and two spoons of salt, stir fry.
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13. Add three cups of water and bring to a boil, and the primer is ready.
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14. Put the fish head and fish bones and cook for five minutes.
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15. Next, the fillet slides away.
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16. When the fish fillets are cooked, turn off the heat immediately, and blanch them with the remaining heat for two minutes, so that the tenderness of the fish fillets is just right.
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17. Place the bean sprouts on the bottom, pour the cooked fish into a basin, and cover the top with the other half of dried chili and crushed pepper and a little sesame. In another pot, boil two tablespoons of oil until it is boiling hot, and pour it on the pepper and pepper. Sprinkle a little chives.
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18. The spicy and fragrant boiled fish is ready, let's eat it.
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