Name: Spicy Boiled Fish
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 400g Grass Carp Meat; 1 piece White cucumber; 50g Mustard; 5-6 pieces ginger; 1 head garlic; 1 piece Dried chili; 15g pepper; Some Chopped shallots; 1 tsp salt; 15ML Cooking Wine; 10g Corn flour; 1 piece Egg white; A pack Dezhuang Boiled Fish Seasoning; 200g Salad oil

Spicy Boiled Fish

by Tuo Tuo Ma

4.9 (1)

Favorite

Difficulty

Normal

Time

Serving

Boiled fish can be described as one of the masterpieces of Sichuan cuisine, with the flavor of Chongqing Yubei. The seemingly primitive approach, the actual workmanship is exquisite.
Choose fresh live fish, and give full play to the effects of chilli peppers to protect against the cold, nourishing qi and nourishing blood. The cooked meat will not become tough at all, and the taste will be smooth and tender, but not greasy. It not only removes the fishy smell, but also keeps the fish fresh and tender. The red pepper is eye-catching, spicy but not dry, numb but not bitter. "

Spicy Boiled Fish

1. One grass carp of about 3 catties, remove the head, internal organs, fish bones, and fish skin, leaving only the net fish meat;

2. Inclined blades into thin slices;

3. Add cooking wine, egg white, cornstarch, salt, and mix well;

4. Peel the seeds of the white cucumber, cut it into thick slices, wash the mustard and cut into large slices;

5. Cut garlic and ginger into large slices, cut dried peppers into sections, wash the peppers and set aside;

6. Prepare a pack of Dezhuang boiled fish seasoning;

7. Pour 100 grams of oil into the pot. When the high heat reaches 70% hot, add ginger, garlic, dried hot pepper, and Chinese prickly ash, sauté fragrant, and refine the spicy oil on low heat;

8. Turn to high heat, add cucumber and mustard slices and stir fry;

9. Pour the boiled fish seasoning into the pot;

10. Add half of the pot of water, bring to a boil on high heat, turn to low heat, and cook for another 15-20 minutes;

11. Pick up the cooked cucumbers and place them in a large bowl;

12. Turn to high heat, boil the soup in the pot until boiling, add the marinated fish fillets;

13. Turn off the heat as soon as the fish pieces are ready, and pour all the fish pieces and soup into a bowl;

14. Sprinkle with chopped chives;

15. Put the remaining 100 grams of oil in a spoon and heat it until blue smoke appears;

16. Just pour hot oil on the surface of the fish.

Tips:
If you want the fish soup to be thicker, you can cook the fish bones or fish heads with the cucumber to make the soup thicker.

But if you want to eat more than one fish, you can boil the fish head with radish or tofu in the soup, and the fish bones are deep-fried and sweet and sour to make smoked fish.