Spicy Sichuan Perfume Boiled Fish
1.
1 grass carp, cut off the fish on both sides, and cut off all the fins
2.
Cut the fish into large and thick slices with an oblique knife, cut the fish bone into sections, and divide the fish head into two
3.
Separate the fish head and fish bones from the fish meat, add salt, chicken essence, white pepper, cooking wine, starch, and marinate for 20 minutes (all seasonings are added according to your taste)
4.
Add a little salt to the water, add the soybean sprouts after boiling, and blanch them.
5.
Place the blanched soybean sprouts on the bottom of the container that will hold the fish for later use
6.
These are all the ingredients. The seasoning for boiled fish is very important. You must go to the supermarket to buy the products from regular manufacturers.
7.
Add bottom oil to the pot, add ginger slices, minced garlic and stir fry until fragrant
8.
Add the boiled fish sauce and stir fry to get the red oil
9.
Add the fish heads and fish bones and stir fry for a while (the fish heads and fish bones are not easy to cook, so start the meal earlier)
10.
Add appropriate amount of water, if there is broth, the effect will be better
11.
After the fish head and fish bone soup boils, cook for about 2-3 minutes, remove and place on the bean sprouts for later use (don’t add salt to the soup, unless your taste is overweight)
12.
Put the fish in batches. The fish is easy to cook. It is about 1-2 minutes. After the fish is put in the pot, do not turn it frequently to avoid crushing. (Do not put too much fish at a time. If you put too much, the soup will not boil. The fish meat will not be smooth and tender after being boiled in the soup for too long, which will affect the taste. So put it in batches, cook it out and make a second call)
13.
After all the fish is cooked, place it on the upper layer of the container
14.
Add the soup in the pot
15.
Brush the wok clean, add a little more oil, add some sesame peppers and lantern peppers, and stir-fry for a fragrance (must be on a low heat, otherwise the paste will not look good on the one hand, and the second will be bitter)
16.
Seeing that the bell peppers are starting to change color, immediately remove all the peppers and sesame peppers and place them on top of the fish fillets
17.
Sprinkle with minced garlic and chopped shallots, and then heat the oil on high heat until slightly smoked (proving that the oil temperature is very high), turn off the heat while the oil is hot and pour directly on the chopped garlic and chopped shallots, and you will hear it crisp The sound of oil, this authentic spicy Sichuan perfumed fish is done
18.
This spicy and fragrant boiled fish is absolutely authentic
19.
Prosperous, full of heat
20.
At the family banquet table, it’s definitely a compliment to serve such a big dish. To be honest, the taste of the restaurant is nothing more than that, but if we make it ourselves, the oil must be assured, and the amount of oil can be reduced as much as possible. The restaurant's healthier
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