The biggest advantage of cooking fish in water by oneself is that you can use oil well and use less oil. You don’t have to let the fish completely soak in oil, so as to reduce the intake of oil and make it healthier and safer to eat; Secondly, we can control the degree of spicy according to our own taste. After all, not all people can bear the spicy taste of Sichuan flavor. If we master the degree that our family can bear, it will be more enjoyable to eat. When you cook your own boiled fish, you will encounter some problems. For example, fish fillets are easy to break and disperse. Even if they are not broken in the pot or bowl, they are easy to disperse when they are sandwiched; Another example is that fish fillets are not tasty enough, and they taste light; In addition, fish fillets are easy to cook, so it is difficult to control the fire; What’s more, why can’t you make that kind of bright and attractive red

Ingredients

1 grass carp
50g soybean sprouts
1 bowl of boiled bamboo shoots
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
1 teaspoon chicken essence
1 egg
2 heads of garlic
1 teaspoon pepper
1 teaspoon vinegar
1 teaspoon pepper powder
20G pickled ginger
20 g pepper
20G pickled pepper
1 teaspoon sweet potato starch

Directions

Step 1
Wash the grass carp, cut off the head, slice two slices of meat, and remove the abdominal spines; Along the lines of the fish, the downward inclined blade forms a double flying large piece, that is, the first knife cuts to the skin of the fish, and the second knife cuts to form a large fish fillet connected in the middle;

Step 2
Put the sliced fish into a large bowl, add salt, sugar, chicken essence, egg white, cooking wine, sweet potato starch, that is, all the marinades except salad oil; Grasp the sizing with light force; Do not use chopsticks, chopsticks stir, fish is also easy to break

Step 3
Finally, add the oil, do not stir, wipe evenly on the surface, let stand for 2 hours

Step 4
Stir in the fillets again before putting them in the pan

Step 5
Cut the remaining fish head and bone into sections, add a little cooking wine and salt (except the amount), stir well, marinate and set aside

Step 6
Bring to a boil, add a little oil and salt (except the amount), add in the bean sprouts and bamboo shoots and cook; First under the bean sprouts, bean sprouts basic cooked, and then under the bamboo shoots, boiling again

Step 7
Take out the bean sprouts and bamboo shoots, and spread them in the container for fish fillets, preferably in a larger container

Step 8
Beat the onion, ginger and garlic flat and cut them into large pieces

Step 9
In a small pot, add 150ml water, add pepper, Zanthoxylum, star anise and cinnamon, and heat over low heat until the water boils to dryness

Step 10
Add vegetable oil and fry over low heat until fragrant

Step 11
Add onion, ginger and garlic, continue to fry slowly over low heat

Step 12
Deep fry until the onion, ginger and garlic are slightly yellow, then the spicy oil is ready. When you make spicy oil, you can start cooking fish.

Step 13
Stir fry Pixian bean paste in a hot pan with cool oil. Stir fry slowly over medium low heat.

Step 14
Stir fry the red oil; This step is very important. The color improvement depends on it

Step 15
Add the fish bone and head and fry until both sides change color

Step 16
Add boiling water and a few slices of ginger and garlic

Step 17
Turn to high heat and bring to a boil until the soup turns white, about 7 or 8 minutes; Season with a little salt and sugar

Step 18
Quickly put the fillets one by one and lay them flat on the bone and head

Step 19
Turn to medium heat, and use chopsticks to gently press the fish fillets on the surface into the soup. Cook for about 1 to 2 minutes. When you see that the fish fillets on the surface basically change color, turn off the heat

Step 20
Remove from the pan and pour into the vegetable container

Step 21
At this time, spicy oil is basically done, while hot poured on the fish. It doesn't have to be all, just the right amount.