Boiled Fish

Method

1. 01

   Step 1

   Remove the bones and skin from the grass carp, slice it into pieces about 5 mm thick, chop the fish bones and head into pieces, rinse under running water for about 10 minutes, drain the water and put them into two bowls, add salt, MSG, cooking wine, egg white, starch, scallion and ginger water, and pepper, mix well and marinate 15 minutes.

   

2. 02

   Step 2

   Place the base ingredients, blanch the soybean sprouts, and put them into the basin.

   

3. 03

   Step 3

   Chili oil. Add 50 Sichuan peppercorns, 30 Sichuan peppercorn powder, 10 dried chili peppers, appropriate amount of secret-recipe chopped chili sauce, and 500 salad oil. Heat the oil in a wok to about 3 % and add the above ingredients. Fry slowly, keeping the oil temperature below 50%, for 15 minutes. Filter out the residue and discard.

   

4. 04

   Step 4

   After preparing the ingredients, heat oil in a wok, sauté scallions and ginger, add Pixian chili bean paste and stir-fry until fragrant, add an appropriate amount of water (broth is best) and bring to a boil, add fish bones and simmer for about 1 minute, then remove and place on top of bean sprouts. Put the fish meat into the wok and simmer for about 40 seconds, then remove and place on top of the fish bones. Taste the soup and add salt and MSG as needed. Pour the soup over the fish meat and serve.

   

5. 05

   Step 5

   Drizzle with about 200 grams of chili oil.

   

6. 06

   Step 6

   Place Sichuan peppercorns, Sichuan peppercorn powder, dried chili peppers, minced garlic, and green and red chili peppers on the fish in that order. Heat oil in a wok until it reaches 8 % of its smoking point and pour it over the above ingredients.