Boiled fish, also known as “river boiled fish”, is the flavor of Yubei, Chongqing. It seems primitive, but the taste is not ordinary. Boiled fish is fresh, vigorous and live. It also gives full play to the effects of pepper and pepper on Qi and blood. The fish will not become tough at all. The taste is smooth and tender, but not greasy. It can remove the fishy smell and keep the fish fresh and tender. The hot pepper is bright and eye-friendly, spicy but not dry, and numb but not bitter


1500 g silver carp
30g dry pepper
1 tsp sugar
2 spoonful Pixian Douban
1 teaspoon cooking wine
2 teaspoons soy sauce
1 teaspoon oyster sauce
1 teaspoon salt
Proper amount of vegetable oil
100g bean sprouts
50g hot pot seasoning
2 heads of garlic
1 teaspoon pepper
1 teaspoon vinegar
1 teaspoon pepper powder
20G pickled ginger
20 g pepper
20G pickled pepper
100g onion


Step 1
Cut off the head of the fish with a knife and split it in the middle

Step 2
Start with the tail and slice into fillets.

Step 3
Cut the fish bones into pieces and pack them separately

Step 4
Grasp the fish fillets with sweet potato starch, wash the bean sprouts, blanch the bean sprouts

Step 5
Put oil, bean paste, hot pot bottom material into the pot, and then put fish bone into the pot,

Step 6
Add water and bring to a boil. When the bones are cooked, add the fillets,

Step 7
Put the boiled bean sprouts in,

Step 8
Put pepper, garlic, green onion and dried pepper in a pot. Heat oil in the pot and pour on it,

Step 9
That's it