Sliced Fish in Hot Chili Oil


1000g carp
Appropriate amount of salt
Moderate amount of ginger
Proper amount of dry pepper
Moderate amount of blended oil
Proper amount of white sesame
Proper amount of Pixian bean paste


Step 1
Remove the fibrous roots of bean sprouts, wash and control the water.

Step 2
Carp skin, viscera, gills, fish head cut off.

Step 3
Stick a knife to the back of the fish and slice the fish on one side.

Step 4
It's a good look.

Step 5
Turn the fish over and slice off the other side.

Step 6
Put the skin of the fish under the slice downward, gently press the fish with one hand, and slice the bone and belly of the fish with a knife with the other hand.

Step 7
It looks good.

Step 8
Place the skin down on the cutting board, press the fish with your left hand, and make 2 mm thick fillets with your right hand.

Step 9
Add starch to fish fillets

Step 10
Marinate for 20-30 minutes.

Step 11
Chop the fish bone and head

Step 12
Put a little oil in the pot, add the bean sprouts, stir fry until the bean sprouts break.

Step 13
Put the bean sprouts into the prepared container.

Step 14
Start the pot again, add Pixian bean paste and ginger slices, stir fry the red oil over low heat. 3. (Fig. 4-6) add fish head and bone, stir well, add half pot of water, bring to a boil over high heat, turn to low heat and simmer for 15 minutes.

Step 15
Add fish head and bone, stir fry well.

Step 16
Add more than half a pot of water, bring to a boil over high heat and simmer over low heat for 15 minutes.

Step 17
Take out the fish bone and put it in the container with bean sprouts.

Step 18
Turn the heat to medium heat, put the fish fillets into the pot with chopsticks and keep medium heat.

Step 19
Medium heat until fish fillet is cooked.

Step 20
After the fish and soup into the container, and then sprinkle the white sesame on the fish.

Step 21
Start the pot again, pour oil into the pot, add more oil, put in dried pepper and pepper, boil it over low heat to make a fragrance.

Step 22
Drizzle dried chili peppers with hot oil on fish fillets.