Home version of boiled fish recipe

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  1. Clean up the grass carp, remove two pieces of fish meat, and slant the blade into Make large pieces, mix well with egg white and water starch and set aside.

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  2. Cut the fish head from the middle, cut the fish spine into large pieces, and fillet the fish.Cut into large pieces.

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  3.Cut the onions, ginger and garlic and set aside.Remove the seeds from the dried chilies and fry them into sections.Soak in warm water for a while to soften it and prevent it from frying.

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  4. Soak the fungus in warm water, rinse and set aside.

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  5.Rinse the rapeseed.

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  6. Heat the oil in the wok, fry a few slices of onion and remove.

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  7. Add fish heads, fish bones and fish steaks and fry until both sides are golden.

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  8.Add ginger slices and garlic slices and stir-fry until fragrant.

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  9. Add bean paste and stir-fry until the red oil and aroma are released.

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  10.Add boiling water, add appropriate amount of salt, light soy sauce, pepper and chicken essence.

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  11. Blanch the rapeseed and fungus in boiling water for about 1 minute, remove and drain the water , put it on the bottom of a small electric pot.After the fish bone soup is simmered until the soup is fragrant, take out the fish head, fish bones, and fish steaks and place them on the rapeseed fungus.

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  12. Bring the fish bone soup in the wok to a boil over high heat and add the fish slices.

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  13.When the fish meat floats, pour it into a small electric pot together with the fish soup.

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  14. Put chopped green onion and chili powder on top.Heat the oil in the wok again, fry the onions until fragrant, take them out, turn off the heat, add the pepper segments and Sichuan peppercorns, fry the Sichuan peppercorns and peppers until cooked, do not burn them, pour them into the fish pot while hot, and boil out the red oil.

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  15.Finished product.The fish meat is tender and spicy, and you can continue to cook it after eating.