1. The fish is slaughtered clean and water controlled, the head and tail are removed, and the fish is cut into pieces along the fish bone, ready to be sliced.
2. Fillet the fish into thin slices.
3. Cut the fish head in half and cut the fish bones into sections. Pickle with salt, cooking wine, and ginger for ten minutes.
4. Rinse the fish fillets with clean water, add cooking wine, salt, egg white, and starch to pick up and marinate for ten minutes.
5. The accessories are ready.
6. Add a little base oil to saute the auxiliary ingredients, add a little bean paste and homemade chili sauce, and fry out the red oil.
7. Add hot water.
8. After the water is boiled, add the fish bones and fish heads, cook for 5 minutes, transfer to a large bowl and set aside.
9. Boil green vegetables into the spicy soup and transfer to a large bowl after 1 minute.
10. Mushrooms are added to the spicy soup, because I only added a few small pieces of mushrooms and didn't get them out. After the water boils, add the fish fillets one by one, and pour them into a large bowl after boiling. Other recipes have the last step. Put the chopped green onion, garlic and spicy pepper and stir it with oil, but my one put a lot of fish maw and sesame pepper in the early stage. The taste is very strong. No more oil is poured, but the finished spicy boiled fish is as cool as the spicy boiled fish.
Tips:1. The thinner the fish fillet, the better. Clean water continuously until it is transparent, and it will be tender after being coated in the water. 2. Because I want to eat hemp, I used two kinds of maw, which is very numb and numb. You can usually use one kind of maw.
