How to make spicy and sour boiled fish

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  1. First taste the fish, (ginger , green onion, cooking wine, starch or paste pepper) (the fish seasoning has a code flavor, you can use it together).
  You can smash the ginger and scallions and put them in a bucket, add half a bucket of water to make ginger and scallion water, then pour it into the fish to mix it up

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  2. Slice the ginger, cut the garlic into cubes, cut the green onions into horse shapes, cut the pickled peppers (spicy millet) into sections, chop the beans into fine pieces, slice the lotus roots, and potatoes.Slice and fillet the fish into fillets.

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  3.Put a little oil in the pot at 3 to 4% temperature, add the pickled peppers and beans.Stir-fry with Sichuan peppercorns until fragrant (you can add some pickled cabbage to make it more delicious).After the aroma is released, add water to half a pot of water (of course I am cooking a pot of fish).After the water is added, bring it to a boil and then season.Add the fish head first and cook it.After 3 to 4 minutes, adjust the basic flavor, soak in pepper water, add the fish and cook for 4 to 6 minutes (of course, you don’t have to worry about overcooking because the starch is added when flavoring), then add the auxiliary ingredients and cook until cooked through! (Of course it’s made at home, but it tastes good, sour and spicy.