Spicy Boiled Fish
1.
Prepare all the ingredients. The grass carp was opened to remove the internal organs and gills, clean up, chop off the fish head, and remove two pieces of fish along the spine of the fish.
2.
The fish is sliced into slices, the thick part of the fish can be sliced directly, and the thin part of the fish can be sliced into butterfly slices. The so-called butterfly piece means that the first piece is not cut off, the second piece is disconnected, and the fish piece becomes the butterfly piece after unfolding.
3.
All the fish are sliced into pieces, the fish bones are chopped into pieces, the fish heads are chopped apart, and the fish and fish bones are placed in two bowls. Add light soy sauce, dark soy sauce, oyster sauce, pepper, chili powder, and corn starch, and mix and stir Evenly, marinate for more than 30 minutes.
4.
Add a proper amount of water to the pot and bring to a boil. Clean the soybean sprouts and blanch them. Take them out and place them on the plate where the fish will be placed. Spread the bottom evenly, preferably a deeper and larger plate.
5.
Then blanch the fish bones and blanch them, take them out and place them on the soybean sprouts, then blanch the fish fillets. The fish fillets are easy to rot. Be sure to minimize the heat. The fish fillets should be unfolded and put down one by one to keep the fish from sticking. , Raise slowly at the minimum fire, the fish fillets can be removed when they change color and put on the plate.
6.
Heat up the wok and put a proper amount of cooking oil in it. You don't need to put too much oil in the restaurant when you make it yourself. It is healthier to put less oil and it will definitely not affect the taste. When the oil is hot, add 1 tablespoon of Pixian bean paste and fry out the red oil, then add 1 small handful of sesame pepper and stir fry until fragrant.
7.
Add green onion and sliced ginger, stir fry until fragrant, add appropriate amount of water, boil, and pour into fish fillets.
8.
Scrub the wok and reheat it to dry and pour the oil. Heat over a medium-to-low heat, add the dried chili section and fry it slowly, then pour it on the fish fillets while it is hot. The oil temperature of the fried chili should not be too high, otherwise the chili is easy to fry.
9.
The home version of spicy boiled fish is ready. Isn’t it simple? Do it now!
