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1. Defrost the fish and wash it (fresh fish is better)
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2. Remove the black film from the fish maw
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3. Slice off the fishbone spurs
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4. Bone spurs can be cut in soup
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5. Fillet fish
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6. Sliced into medium-sized fish fillets
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7. Separate the fish from the spurs
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8. Rinse with water
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9. Add a little pepper and salt, mix well and marinate for 20 minutes (the effect of fishery and bleeding)
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10. Rinse the marinated fish with clean water and squeeze out the water with your hands, then add an appropriate amount of pepper, cooking wine and cornstarch
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11. Stir the sizing in one direction. During the sizing process, water is continuously fed to the fish fillets according to the draught of the fish fillets (this process is the key to the tenderness and non-tenderness of the fish fillets, please take it seriously) and stir until the fish fillets are not draught.
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12. Prepare the chili noodles, spring onion knots, and garlic diced for use
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13. Wash and cut Chinese cabbage into a pot and cook until broken
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14. Remove and drain the water and place it in a container
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15. Prepare 120 grams of oil in a small bowl
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16. Heat half of the oil to a low heat and slowly fry the peppercorns until fragrant. Then add in Sichuan red oil bean paste and the spice zaba chili paste (homemade) and stir fry until the red oil is obtained.
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17. If you don’t want to fry the ingredients, you can use the boiled fish seasoning produced in Sichuan instead of using pepper, bean paste and other seasonings. Follow the 16 method to slowly fry the fragrant red oil.
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18. Add the right amount of water to boil the soup to taste out, then taste the taste first, and adjust with salt, sugar, chicken essence, and water according to your taste. If you still feel that the taste is not fresh, you can add some MSG to make the fish fresh!
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19. After the taste is set, the first step is to put the fish bone spurs and cook it
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20. The second step is to turn off the heat to make the soup in the pot slightly open, then spread the fish slices on the noodle
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21. Flick the fish fillets again, and the heat can be turned off in one minute after the soup is boiling.
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22. Pour the fish and soup on the cabbage
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23. Sprinkle with garlic, green onions and chili noodles
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24. Clean the pot and burn the remaining oil until it smokes
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25. Pour it evenly into a container and fry the green onion, ginger, chili and fragrant.
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26. Take pictures before serving
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27. 👀Eat to the end🐟The slice can still be dripped😄
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Tips:To make this dish, you need to know the following points
1. Prepare a sharp kitchen knife and master the method of filleting fish. The thickness of the fillet is 3mm and the length is 4 fingers wide. (Don't think that the thinner the fillet is, the better. When filleting fish, hold the fish well. Put the skin noodles on the cutting board, the fish meat will seep out during the process of slicing the fish, and the fish will be slippery and difficult to handle. It is recommended to use a kitchen paper towel to dry the water before slicing the fish. Or directly use the back of a knife to remove the water.
2. In addition, when cooking the fish, turn the heat to a low heat and then put the fish fillets into the soup pot one by one, so that the fish fillets will not be rolled, the gorgon powder juice on the fish fillets will not fall off, and the soup will remain refreshing. !
3. There is no need to fry a lot of soup when making fish at home. You may not be able to control the taste, so you can go to the food supermarket to buy the finished boiled fish seasoning. Generally speaking, it is about 2 catties of fish in a packet of seasoning. The taste is roughly the same but the difference in spicy and spicy taste. There are code flavor packets, chili bread, and sauce packets in the seasoning packet.
4. The side dishes can be added according to your own preferences. Generally speaking, you can put soybean sprouts, potatoes, green bamboo shoots, tofu, Chinese cabbage, etc., but try not to put things that are not easy to taste or water, and do not put them too mixed, which will affect the taste! Some side dishes need to be watered and then cooked with fish, some side dishes need to be boiled with fish after boiling, some side dishes need to be salted and then cooked with fish, some side dishes are cooked directly after water Just top the fish.
5. About the time to cook the fish fillets: Put the fish fillets in the pot and bring them to a boil for no more than one minute.
