The biggest advantage of making boiled fish by yourself is that you can use good oil and less oil. You don’t have to soak the fish fillets completely in the oil, so as to reduce the intake of oil and eat healthier and safer; Secondly, you can control the spicy degree according to your own taste. After all, not all people can bear the spicy and authentic Sichuan spicy taste. If you master the degree that your family can bear, it will be more enjoyable to eat. When you cook fish in water, you will also encounter some problems. For example, fish fillets are easily broken and scattered. Even if they are not broken and scattered in the pot and bowl, they are easily scattered when clamped; Another example is that fish fillets are not tasty enough and taste weak; In addition, fish fillets are easy to cook, so it is difficult to control the heat; Moreover, why can’t you always make that bright and attractive red

Ingredients

1500g grass carp
Proper amount of soybean sprouts
Boiled bamboo shoots in proper amount
30g dried pepper
1 tablespoon sugar
2 tablespoons Pixian bean paste
1 tablespoon cooking wine
2 tablespoons raw soy sauce
1 tablespoon oyster sauce
1 tablespoon salt
Appropriate amount of vegetable oil
2 garlic
1 tablespoon pepper
1 tablespoon vinegar
1 tablespoon pepper powder
20G pickled ginger
20G pepper
20G pickled pepper
100g onion

Directions

Step 1
Clean the grass carp, cut off the fish head, slice two pieces of meat, and remove the big thorn in the abdomen; Along the grain of the fish, the downward inclined blade forms a double flying large area, that is, the first knife cuts the fish skin, and the second knife cuts it to form a large fish fillet connected in the middle

Step 2
Put the sliced fish into a large bowl and add salt, sugar, chicken essence, egg white, cooking wine and sweet potato starch, that is, all marinades except salad oil; Gently grasp and sizing with your hands; Don't use chopsticks. If you stir them, the fish fillets will break easily

Step 3
Finally, add the raw oil, do not stir, wipe it evenly on the surface, let it stand for 2 hours, and grasp the fillets again before putting them into the pot for standby

Step 4
Cut the remaining fish heads and bones into sections, add a little cooking wine and salt (except the amount), stir evenly, marinate and set aside

Step 5
Boil the pot with water, add a little edible oil and salt (in addition to the amount), add bean sprouts and fine bamboo shoots to cook; first add bean sprouts, basically cook bean sprouts, and then add fine bamboo shoots to boil again

Step 6
Take out bean sprouts and bamboo shoots and put them in a container ready to put fish fillets. It's best to use a larger container

Step 7
Add 150ml water to the small pot, add pepper, pepper, star anise and cinnamon, heat over low heat until the water is boiled dry, then add vegetable oil, and fry slowly over low heat until fragrant

Step 8
Add onion, ginger and garlic and continue to fry slowly over low heat

Step 9
Deep fry onion, ginger and garlic until they are slightly cash yellow, and the spicy oil is ready. You can start cooking fish while making spicy oil.

Step 10
Heat up the frying pan, cool the oil in the hot pot, saute Pixian bean paste, and stir fry slowly over medium and low heat. Stir fry red oil; This step is very important. It's all on it to improve the color

Step 11
Add fish bones and fish heads and fry until both sides change color

Step 12
Add boiling water, add a few slices of ginger and garlic, turn to high heat and boil until the soup turns white, about 7 or 8 minutes; Season with a little salt and sugar

Step 13
Quickly put the fish fillets down one by one, lay them on the fish bones and heads, turn to medium heat, gently press the fish fillets on the surface into the soup with chopsticks, cook for about 1 to 2 minutes, and turn off the fire when you see that the fish fillets on the surface basically change color

Step 14
Remove from the pot and pour into a container lined with vegetables

Step 15
At this time, the spicy oil is basically ready. Pour it on the fish fillet while it is hot. Not all, just an appropriate amount.