Sichuan pepper fish fillets

Method

1. 01

   Step 1

   If you don't eat spicy food, you can omit the chili oil.

   

2. 02

   Step 2

   Clean and gut the grass carp, then prepare to slice it.

   

3. 03

   Step 3

   While it's cooking, clean the fish head, bring the water to a boil in a pot, then add the fish head and simmer to make fish head and tofu soup.

   

4. 04

   Step 4

   Slice the fish to the desired thickness while making the soup.

   

5. 05

   Step 5

   Add cooking wine and white pepper powder, then mix well.

   

6. 06

   Step 6

   Add salt, egg white, and cornstarch and mix well.

   

7. 07

   Step 7

   Cut the ingredients.

   

8. 08

   Step 8

   Let the prepared fish fillets sit for a while to allow them to absorb the flavors.

   

9. 09

   Step 9

   Boil water in a pot. Blanch the fish fillets in the boiling water until they are almost cooked, then remove them and set aside.

   

10. 10

    Step 10

    In a separate pot, bring water to a boil and add the side dishes. Too lazy to go downstairs to buy tofu, I added some baby bok choy and gluten buns as a base. Then I added some Sichuan peppercorns and bay leaves to simmer together.

    

11. 11

    Step 11

    Once the fish is slightly cooked, add the blanched fish slices and it's ready to serve.

    

12. 12

    Step 12

    For those who don't eat spicy food, heat a little oil, add Sichuan peppercorns and stir-fry, then pour over the fish and sprinkle with chopped green onions. Done.

    

13. 13

    Step 13

    For those who like spicy food, you can add some Lao Gan Ma beef sauce when stir-frying Sichuan peppercorn oil.