1. Some accessories
2. Scrap off the scales and viscera of the perch.
3. Cut off the fish head and set aside.
4. Fill the fish in the direction of the fish bone.
5. Cut the fish bone into sections for later use.
6. The skin of the fish is facing down, and the knife is sliced at 30 degrees in the direction of the meat. Each piece of meat has a little skin, otherwise the fish will loosen when it is cooked again.
7. To save trouble, I put the fish meat and fish bones together, added two tablespoons of daughter red and two tablespoons of cornstarch. An egg is stirred evenly with chopsticks, pickled and tasted.
8. The appearance after pickling.
9. Wash the bean sprouts and set aside.
10. Wash the lotus root and cut into wide strips, soak in water to prevent oxidation and discoloration.
11. Bean sprouts and lotus roots are blanched with boiling water, and then removed, put them in a large bowl and bottom.
12. Add 1000 ml of water to the soup pot, add two tablespoons of Pixian bean paste and two tablespoons of chicken juice.
13. When the water boils, add the fish head and cook for a while, then add the fish bones and cook for a while, finally add the fish fillets, stir quickly with chopsticks, and turn off the heat.
14. Turn off the heat and pour into a large bowl with vegetables.
15. Cut dry red hot peppers and a handful of hot peppers on the top of the large bowl of boiled fish.
16. Add 200 ml of vegetable oil to the wok and heat it until it smokes and turn off the fire.
17. Pour it on the boiled fish.
18. Spicy boiled fish is ready! Very fragrant Yo.
Tips:I didn't put salt in the whole process of this dish. If you like salty, you can add some while cooking the fish.
