When it comes to boiled fish, it’s a classic Xiangtan dish. It seems that what we all know is Sichuan boiled fish fillets? Let’s popularize science today!


1 bighead carp
2 red peppers
A ginger
Six garlic
A handful of perilla leaves
A handful of green onions
1 teaspoon chicken essence
1 teaspoon monosodium glutamate
1 teaspoon salt
10 ml cooking wine
3 Liang tea oil
5 ml soy sauce


Step 1
A fresh bighead carp, Xiangtan local male fish, tender meat. Slaughter clean, wipe a little salt.

Step 2
Chives (cut into small sections), green (red) pepper, ginger slices, perilla, garlic

Step 3
Pour in at least 3 taels of oil and fry the fish.

Step 4
Put in the water, put in the salt. The amount of water should cover the whole fish. Cook it over high heat until the soup turns white, thickens and turns milk like.

Step 5
After boiling in water, add chopped pepper, ginger and garlic. If you are not afraid of spicy, put more early. Put perilla, wait for it to wilt down, when it will be cooked, put chives, then MSG, and soy sauce a little color. After half a minute, you can get out of the pot. So far, the delicious, fresh and spicy boiled fish has been completed.