Spicy Boiled Fish
1.
Buy 4 catties of silver carp, kill and wash it.
2.
Prepare cooking wine and spring onions
3.
Minced ginger
4.
Cut the green onion into three parts: the green onion is used to marinate the fish; the green onion body is used for frying when starting the pan; the green onion leaves are used to decorate the fish plate
5.
Marinated fish: 2 caps of cooking wine; all shallots; all minced ginger
6.
Take advantage of the time to marinate the fish, and peel a large taro from Guangxi
7.
Taro sliced into slices
8.
Heat the oil in the pan, and 1 tablespoon of oil has adapted. Sauce packet with fish seasoning
9.
Drop in the garlic and onion figure. Simmer on low heat for one minute (to make the red oil)
10.
Add the fish head and fry. Fried fish head is conducive to the taste of the soup base is stronger and fresher. Fry for about a minute
11.
Add about 1.5 trays of water and bring to a boil
12.
After the water is boiled, add the taro slices, turn to medium heat and cook for 5 minutes
13.
Next, fill in the fish
14.
To avoid crushing the fish, it is forbidden to turn the fish. In order to prevent the upper fish from not being cooked thoroughly, the pot can be stuffed. Boil for 3 minutes when the water is boiled again
15.
A small amount of lettuce is under the plate. It can be cooked by using the remaining temperature of the fish soup
16.
Add 1 teaspoon of salt before serving to serve the fish. I cooked just 2 large plates
17.
Ingredients to sprinkle on the fish noodles: fish-seasoned pepper & chili noodle dishes; green onion leaves; coriander
18.
Heat the oil in another pot.
19.
Pour it on the surface of the fish. So far you’re done, start eating
20.
Paired with beautiful two-year fermented home-brewed mulberry wine, perfect
21.
Lettuce on the bottom, don’t forget
Tips:
It is recommended to use silver carp, which is slightly more expensive, and the flavor is not as good as silver carp. The fat part of silver carp (fish maw) is more, and the taste is better
