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Red-boiled Fish (slightly Spicy and Less Oil Version)
by Sunny sister
Favorite
Difficulty
Normal
Time
1h
Serving
5
Boiled fish is a dish invented by people living in Bashu area, and it was first popular in Sichuan area (including now Chongqing City). The seemingly primitive method, but the actual workmanship is exquisite. It is necessary to 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, oily and 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 top, spicy and enjoyable" makes boiled fish popular all over the country (Baidu).
As a northerner, my family also likes this prosperous practice, especially making such a bright boiled fish during the New Year, which is both delicious and beautiful. But my family is not particularly able to eat spicy food, so I made some adjustments and made a slightly spicy and less oily boiled fish suitable for my family.
As a northerner, my family also likes this prosperous practice, especially making such a bright boiled fish during the New Year, which is both delicious and beautiful. But my family is not particularly able to eat spicy food, so I made some adjustments and made a slightly spicy and less oily boiled fish suitable for my family.
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