Cook fish in water. Why don't fish die?

We have all eaten boiled fish. Its hemp, spicy, spicy, fragrant and fresh taste makes diners appetite. Boiled fish is a representative of Sichuan cuisine and a classic in Sichuan cuisine. Boiled fish brings the characteristics of Sichuan cuisine to the extreme!

I like the spicy taste very much, but I can't buy authentic Sichuan pepper in the north. Later, I bought Sichuan pepper online. Use some when cooking Sichuan food at home, but the taste is just different. The taste of hemp stimulates the taste buds, and there is a sweet feeling after hemp. Great!

Let's talk about the steps of making boiled fish and the ingredients prepared.

First, prepare fish fillets.

A grass carp. Generally, you can buy more than 2 kg of fish. Cut the fish open and wash it, and make a knife from the position under the gills and the position of the fish tails on both sides to take out the fishy lines on both sides. Then cut off both sides of the fish. Fish pieces (one knife does not cut off, two knives cut into sections. The meat slices are butterfly-shaped), and the fish bones are cut into pieces and put into two bowls respectively. Fish fillets and fish bones are respectively caught with egg white, starch, cooking wine, white pepper and a little salt, and then caught by hand. Finally, add a little clear oil and grab it evenly again (the purpose is that the fish fillets are easy to stick in the pickling process, and adding some oil is convenient for the fish fillets to separate when they are in the pot, so that the surface of the fish fillets will not air dry during the pickling process). It takes about half an hour to marinate.

Second, prepare auxiliary materials

Chopped green onion, Jiang Mo, minced garlic, salt, a little fresh chicken essence, Pixian bean paste, pepper (about 50 capsules twice), and dried pepper segments (twice). The amount of pepper varies from person to person. If you can eat spicy, put more, not very spicy, and put less if you eat slightly spicy. Wash half a catty of soybean sprouts and set aside.

Third, the operation

Pour oil into a hot pan (usually the amount of oil used for cooking), add a spoonful of Pixian bean paste, add chopped green onion, Jiang Mo, minced garlic, pepper (half) and dried pepper (half), stir-fry until fragrant, and add water.

Add chicken essence, salt, sugar and soy sauce to water and bring to a boil. At this time, the soybean sprouts are blanched in the soup, cut off, then taken out and placed at the bottom of the container for vegetables.

Then stew the fish bones in the soup for a while. When the meat color on the fish bones turns white and mature, take it out and put it on the scalded bean sprouts. Then sprinkle the fish fillets in the soup one by one and scald them a little. When the fish is discolored and mature, take it out and put it on the fish bone. Pour the soup from the pot on the fish fillets.

Finally, take out the pan again and pour in the oil (generally, the amount of oil is subject to covering the fish fillets and noodle soup). The amount of oil can also be mastered according to the container and your own habits). Add the remaining pepper and sesame seeds, stir-fry over low heat and pour on the fish fillets.