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 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 1A fresh bighead carp, Xiangtan local male fish, tender meat. Slaughter clean, wipe a little salt.
Step 2Chives (cut into small sections), green (red) pepper, ginger slices, perilla, garlic
Step 3Pour in at least 3 taels of oil and fry the fish.
Step 4Put 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 5After 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.