Recipe for spicy boiled fish with Sichuan flavor

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  1.Wash one piece of grass carp and set aside

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  2.Use a knife from behind the gills and slice off two pieces of fish meat along the spine of the fish

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  3.When using the oblique blade to fillet the fish, don’t cut it with the first cut, but cut it with the second cut.The thin slices with good knife skills are very beautiful butterfly fillets.This is the first time for me that the thickness is uneven

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  4.Wash away the blood with clean water

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  5. Add ginger slices, green onions, pepper, and salt to marinate the fish.The same goes for fish fillets.Marinate for half an hour.I was lazy and didn’t take any photos p>

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  6.Pick out the onions and ginger and use starch to grasp them

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  7.Put in twice as much oil as usual for cooking

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  8. Stir-fry the Sichuan peppercorns over low heat.After sautéing until fragrant, drain the dried Sichuan peppercorns into oil and set aside



9.Use the oil used to fry the chili peppers just now and continue to fry the Pixian chili sauce.Remember to use low heat.Stir-fry the red oil and put it in Add the ginger and garlic slices and continue to stir-fry for a while

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  10.Put in the fish head Stir-fry the bones, add appropriate amount of cooking wine, soy sauce,

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  11.Add soup and simmer over medium heat Cook

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  12. Spread the fish fillets evenly on top, turn to high heat and cover the pot Cover and cook for two minutes

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  13. Blanch the soybean sprouts and put them in the fish basin里

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  14.Pour the cooked fish into the basin, and fry the previously cooked fish on top.The prepared Sichuan peppercorns were spread on top of the fish, and the soup dried up accidentally.This was the biggest failure

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  15.Pour rapeseed oil into another pot, heat it, and pour it on the Sichuan peppercorns

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  16.Finally sprinkle with coriander powder and mix well