Spicy Fish

Method

1. 01

   Step 1

   Remove the internal organs, scales, and gills from the grass carp and clean it thoroughly. Cut half of the grass carp into pieces (the fish I bought weighed two pounds. Since the spicy fish also includes tofu and bean sprouts, I chose to cook the fish two ways. The remaining half will be used to make boiled fish tomorrow).

   

2. 02

   Step 2

   Clean the soybean sprouts thoroughly (the soybean sprouts are quite tender, so the soybean skins are mostly left unremoved, and they need to be carefully cleaned).

   

3. 03

   Step 3

   Cut the tofu into square pieces about 1.5 cm in size.

   

4. 04

   Step 4

   Cut the scallions diagonally into sections, slice the ginger, cut the dried chilies into sections, and peel and crush the garlic cloves.

   

5. 05

   Step 5

   Choose a 150 packet of hot pot base, take one-third of the packet, and cut the hot pot base into small pieces. (After trying many different brands, I highly recommend Hongjiujiu hot pot base. The color and taste are both superb. This is my secret weapon!)

   

6. 06

   Step 6

   Take a large bowl and put flour, starch, and glutinous rice flour in it in a ratio of 2 : 1 : 1 .

   

7. 07

   Step 7

   Add an appropriate amount of water to the bowl and stir well.

   

8. 08

   Step 8

   Place a piece of fish into the batter and pick it up with chopsticks (the fish should be coated with batter, but not too sticky).

   

9. 09

   Step 9

   Add a suitable amount of cooking oil to the pot and heat over low heat.

   

10. 10

    Step 10

    When the oil temperature reaches 70% of its maximum heat, put the fish pieces in (if you are unsure of the oil temperature, you can put a piece of fish into the pot; it is ready when bubbles appear around it). During this time, you need to turn the fish pieces over to ensure they are fried evenly.

    

11. 11

    Step 11

    Fry the fish pieces until golden brown on both sides, then drain the oil and remove them from the oil.

    

12. 12

    Step 12

    Pour an appropriate amount of cooking oil into the pot (you need to use more oil for spicy fish, about three times the amount you would normally use for stir-frying), heat it over low heat until it reaches about 60% of its maximum temperature, then add the scallions, ginger, garlic, and chili pepper pieces to the pot and stir-fry.

    

13. 13

    Step 13

    After frying until fragrant, add hot pot base and Pixian chili bean paste, stir-fry over low heat until red oil and aroma are released.

    

14. 14

    Step 14

    After frying until the oil turns red, add light soy sauce, cooking wine, and dark soy sauce and stir-fry.

    

15. 15

    Step 15

    Pour an appropriate amount of water into the pot (more water is needed when cooking fish, so that the water can cover the fish pieces and tofu after adding them), turn the heat to high, and add salt, sugar, chicken essence, and MSG to taste.

    

16. 16

    Step 16

    After the water boils, pour the fish pieces into the pot.

    

17. 17

    Step 17

    Then pour the tofu into the pot.

    

18. 18

    Step 18

    Turn the heat down to low and stir the tofu slightly so that the fish pieces and tofu can absorb the broth evenly.

    

19. 19

    Step 19

    Simmer over low heat for about 10 minutes, then add soybean sprouts.

    

20. 20

    Step 20

    Continue simmering over low heat for about five minutes (after turning off the heat, let it sit for about 10 minutes to allow it to absorb the broth and flavor more easily).

    

21. 21

    Step 21

    Prepare some dried chili peppers and Sichuan peppercorns. Cut the chili peppers into sections and the scallions into long sections.

    

22. 22

    Step 22

    Place the spicy fish in a serving dish, then top it with chili pepper pieces, Sichuan peppercorns, and scallion pieces.

    

23. 23

    Step 23

    Pour an appropriate amount of cooking oil into a pot and heat it until it's very hot. Then pour the hot oil over the spicy fish.

    

24. 24

    Step 24

    Finished product