In fact, boiled fish is not as difficult as we think, but sliced fish needs some technology. Practice makes perfect. After contacting for two or three times, you can make the fish perfectly!


1 grass carp
150g lettuce
150g soybean sprouts
2 teaspoons rice wine
1 teaspoon starch
2 scoops of Baijiu
2 fragrant leaves
10 slices of ginger
A dozen cloves
2.5 teaspoons salt
1 section of cinnamon
Two star anise
1 section of scallion
20G rattan pepper
20 g pepper
60g dry pepper
700 ml vegetable oil


Step 1
1 grass carp, the bigger the fish, the better. The bigger the fish is, the thicker the meat is. The fillets are more complete and beautiful

Step 2
Clean grass carp after slaughtering, remove head and tail, cut along the spine of the fish, and cut the fish into two pieces

Step 3
Then slice the fish

Step 4
Sliced fish

Step 5
In order to prevent the fish from sliding, you can spread kitchen paper towel under the fish, so that the fish will not slide back and forth, and it is much more convenient to slice fish

Step 6
Hold the knife in the right hand and press the left hand on the fish. Gently slice the fish. The knife should be very sharp. Be careful not to cut the knife

Step 7
The thinner the fillets, the better. The thinner the fillets, the more tenacious they are. They won't break easily

Step 8
A good piece of fish should be washed with water 2 to 3 times to remove the impurities on the fish, washed fish cooked after less impurities in the soup

Step 9
After washing, put the fish fillets in a colander to drain, add 2 spoons of rice wine, 5 pieces of ginger, 1 spoonful of salt, 1 spoonful of starch and 1 section of scallion to marinate for 30 minutes; It is not recommended to put egg white here. After adding egg white, the soup will become turbid. Put 1 teaspoon of starch to make the meat tender

Step 10
Chop fish head and spareribs, and clean them without impurities

Step 11
150 grams of soybean sprouts and 150 grams of lettuce

Step 12
60 grams of dry pepper, dry red pepper is divided into super hot, spicy, and slightly hot, I choose the slightly hot dry red pepper, if your home dry red pepper is the kind of super hot, reduce the amount of pepper, rattan pepper and pepper can also be added according to their own taste

Step 13
Zanthoxylum bungeanum and rattan pepper are 20g each. The color of Zanthoxylum bungeanum is red, the color of rattan pepper is green, and the color of Zanthoxylum bungeanum and rattan pepper is hemp. Here, Zanthoxylum bungeanum and rattan pepper can also be added according to their taste

Step 14
700 grams of vegetable oil, into a small pot, cold oil into 15 grams of pepper, 15 grams of rattan pepper, 2 leaves, 3 star anise, more than 10 cloves, 1 section of cinnamon, low fire 5 to 8 minutes, slowly saute incense

Step 15
Then pour in 30 grams of dry pepper, turn off the heat, let the remaining temperature of the oil cook out the fragrance and spicy taste of dry pepper

Step 16
Turn off the fire and let the temperature of the oil drop slowly. Then take out all the spices in the oil and throw them away

Step 17
After cooling the oil continue to add the remaining 5 grams of pepper and 5 rattan pepper, small hot incense

Step 18
Add cold water to fish heads and fish fillets. After water is opened, add 2 teaspoons of salt, 2 teaspoons of Baijiu, 5 slices of ginger and small heat for 30 minutes.

Step 19
Blanch the bean sprouts and lettuce and spread them at the bottom of the bowl

Step 20
Take out the cooked fish head and steak and put them on the dish

Step 21
Cook fish head and steak underwater into the fillets, do not put all the fillets into the pot at a time, open a small fire, a piece of fillets into the pot, the whole process do not open fire

Step 22
Take out the cooked fish fillets and put them in a big bowl. Pour some of the soup into the big bowl

Step 23
Pour the remaining 30 grams of dry red pepper into the hot oil and turn off the heat without chilli seeds

Step 24
Pour pepper and Zanthoxylum bungeanum oil on the fish while it's hot