Spicy Boiled Fish

Name: Spicy Boiled Fish
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 1000g grass carp; Some Soy sprouts; 100g Dried chili; 25g pepper; 5g ginger; 5g shallot; 5g garlic; 250g Rapeseed oil; 10g Refined salt; Some starch; 10g Cooking Wine; 45g Doubanjiang; 1 piece Egg white; 5g Chili powder; 1g Sugar; 500g Fresh soup

by Tail's Kitchen

5.0 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

3

"I love you like eating boiled fish"-Wang Rong's song "Boiled Fish" has been sung all over the country, and this is the only song in the song with the name of the dish, which shows that this dish is widely spread .
It is said that the boiled fish originated from the unintentional creation of Sichuan-style chefs. It was unexpected that it would become popular all over the country.
The boiled fish inherited the glorious tradition of boiled beef, and replaced the traditional beef with more tender fish fillets, which not only maintained the spicy and fresh flavor of the boiled vegetables, but also added the tenderness of the fish fillets, which is really original More than innovation.

Spicy Boiled Fish

1. Clean the grass carp after removing the scales and gills and internal organs. Cut dried chili into small pieces, slice ginger and garlic, and cut green onions into small pieces. Soy bean sprouts are pinched off the head and tail (usually pinching off the roots is fine, but I am accustomed to pinching off the bean sprouts, which makes the taste better)

2. Use a knife to remove two pieces of fish

3. Chop the fish head and fish bones into pieces. Cut the fish into butterfly slices, add salt (3g), cooking wine, egg white, cornstarch, and marinate for 15 minutes

4. Boil water in a pot, remove the bean sprouts in boiling water, put it in a container, add salt (2 g) and mix well. Put the rapeseed oil in the hot pot and heat it to 50% hot. Now let the dried chili section pass the oil for 30 seconds to remove. Add the remaining oil and stir-fry the watercress until fragrant, add ginger, shallot, garlic, pepper, chili powder, add cooking wine, pepper, sugar, salt (5g), fresh soup to boil, add fish head and fish tail to cook.

5. Place the fish fillet, pick it up for about 10 seconds and spread it on the bean sprouts. Spread the pepper and dried chili on the fish fillet

6. Put the rapeseed oil in the hot pot, heat it to 10% heat, and pour the oil on the dried peppers.

Tips:
1. It is best to use Sichuan Erjingtiao for dried chili and Maowen Dahongpao for Sichuan pepper. Its fragrance and spicy taste are not comparable to others. Chili and Chinese pepper can be added according to your own taste.
2. Cutting the fish fillet into butterfly pieces is just good-looking, there is no practical significance, just cut the fish into pieces.
3. The cooking time of the fish fillets should be extremely short. The key to tender and smooth fish fillets is sizing. The key to catching the fish fillets evenly is the word "catch".