“Boiled fish” originated in Yubei area of Chongqing, with a history of only more than ten years.
1000g grass carp
2 spoonful Pixian Douban
200g bean sprouts
Enough Zanthoxylum bungeanum
Plenty of dry spicy skin
1 large piece of ginger
2 teaspoons pickle cooking wine
1 teaspoon marinade starch
Salted egg white
Proper amount of pickled pepper
Proper amount of salt
1 green onion
Step 1Kill and wash the fish, chop off the head and tail, slice them into fillets, and chop the remaining fish chops into several pieces.
Step 3Put the fish fillets in the refrigerator
Step 4Get the materials ready
Step 5Fish head, fish bone, put some ginger slices to make soup.
Step 6In a clean frying pan, add three times as much oil as usual. After the oil is hot, add ginger, garlic, scallion, pepper and dry red pepper to stir fry. Add fish soup and bring to a boil.
Step 7After boiling for 5 minutes, remove the seasoning from the pot
Step 8Put all the fillets into the soup pot
Step 9You can turn off the fire without rolling
Step 10Blanch the bean sprouts and put them in the alcohol pot
Step 11Then fish out all the fish and pour a little soup on the bean sprouts
Step 12Close the lid and light the alcohol lamp
Step 13When boiling, put some ginger, garlic, pepper and spicy skin on the fish
Step 14Heat the oil in a small pot. When the oil temperature rises, pour it directly on the fish's surface. You can only hear the "squeak" sound