Specially Created Sichuan-style Boiled Fish Fillets!

Name: Specially Created Sichuan-style Boiled Fish Fillets!
Total time: 1 h 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 1000g grass carp; 200g Bean sprouts; 10g Chicken noodles; 5g black pepper powder; 50g Boiled fish seasoning packet; 15 Dried chili; 15 pieces 3 pieces Shallots; 15g Cooking Wine; 10g salt; 3 pieces ginger; 15 pieces Peppercorns; 400g Vegetable oil

by Xiaolan Belle

4.6 (1)

Favorite

Difficulty

Normal

Time

1h 30m

Serving

3

Sichuan-flavored fish fillets are boneless, oily, and tender. People in the Northeast like real boiled and oil-saving spicy flavors to prepare their own suitable flavors. They can be light, slightly spicy, or spicy.

Specially Created Sichuan-style Boiled Fish Fillets!

1. Wash fish, bean sprouts

2. Boneless

3. The meat is gone, the fish bones

4. Wash fish head

5. Slices with saury

6. Head, bone, thorn

7. Code flavor cooking wine egg green, water starch, black paprika, salt,
Prepare the ingredients for cooking fish. Stir-fry bean sprouts with oil or boil in water, use 100 grams of vegetable oil to fry the ginger onion cubes and chili bag, add water to boil, add fish fillet, 3-5 minutes immediately remove and put on bean sprouts (the meat will not be tender for a long time).

8. The meat is cooked separately and put in two pots. Put dried chili, pepper, green onion, coriander, etc. on the pot. Heat 300 grams of oil and pour it into two pots to get a spicy aroma.