Spicy Boiled Fish

Name: Spicy Boiled Fish
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 piece Wuchang fish; Some Cucumber; Some Green onions; Some Dried chili; Some Soy sprouts; Some Fish seasoning; Some chopped green onion

by Odabao

4.9 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

In Chongqing, spicy boiled fish is a home-cooked dish loved by the common people, and it is especially good for eating.
As a classic of Sichuan cuisine, boiled fish is very particular about the taste, it is to eat condiments. For me, the most important thing to do is to pick a package of delicious fish condiments. Some cooks are good at making their own ingredients. "

Ingredients

Spicy Boiled Fish

1. After the sliced Wuchang fish, wash it with rice water for several times and then marinate it with starch and cooking wine for ten minutes

2. Cut the accessories for later use

3. Ready-made fish condiments

4. Soy bean sprouts are blanched and set aside

5. After the minced garlic is sautéed, pour in the fish seasoning and stir fry until it has a fragrance, then pour in the water just boiled the soybean sprouts

6. After the water is boiled, add garlic segments to make fresh

7. Put the boned fish and cook for a few minutes

8. Pour the fish fillets and cook until the water turns milky and turn off the heat

9. Pour the chili in the hot oil and saute to make chili oil

10. The cooked soybean sprouts are on the bottom and the fish is on top

11. Sprinkle homemade chili oil on the fish and sprinkle with chopped green onions

Tips:
1. Generally, grass carp is used to make boiled fish. I am alone because of my husband’s business trip. The owner recommends that Wuchang fish is of a suitable size.
2. Deodorizing fish is the key. The black film in the fish must be cleaned, which is the main source of the fishy smell.
3. The order of putting the fish is to put the fish bones and then the fillets. The fillets must grasp the time well, and the color will turn white. The cooking time will be old.
4. The soul of this dish is fresh and spicy, as long as you choose fresh fish, remove the fishy and handle it well. The chili material is ready to eat, and generally it doesn't taste bad.