Spicy Boiled Fish
1.
Cut off the head of the cleaned fish and cut the fish body into two.
2.
Remove the fish bones and cut the fish meat into uniform slices with an oblique knife.
3.
Put the cut fish into a small bowl, add salt, cooking wine, and cornstarch in sequence.
4.
Grab it with your hands and marinate for about 10 minutes to make the fish full of flavor.
5.
Pour an appropriate amount of oil into the pan, and fry the fish bones in the pan until golden on both sides. Pour in water (half a finger higher) and simmer for 10-20 minutes to filter out the thick soup.
6.
Raise the pot and heat oil, add onion, garlic cloves, and shallots, and stir-fry on low heat to create a fragrance. Stir-fry the red oil with Pixian bean paste, add dried chili, chili powder, Chinese pepper, and sesame pepper.
7.
Put the chicken hairpin (you can also put soybean sprouts) in the pot and cook it out and put it into the bottom of the bowl. Put the marinated fish into the pot and cook and then pour it all into the bowl. Put dried chili and sesame pepper in a bowl.
8.
Heat oil and pour on the surface to decorate the coriander.
Tips:
The boiled fish poured out by the hot oil. When you use your chopsticks to uncover the coriander on the surface and add a slice of hot fish fillet, the taste is delicious enough to soothe your tired heart.
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