Late autumn delicious spicy home cooking boiled fish

The rainy and cooling weather during this time, both cold and wet, suddenly like eating a spicy boiled fish!

I don't know if my method of boiled fish is different from the boiled fish you have eaten, but everyone with different methods of boiled fish is welcome to discuss together.

The boiled fish that I made has also learned for a long time to do what it is now, the ingredients: grass carp, soybean sprouts, spring onions, minced garlic, dried chili peppers, eggs, green peppers, ginger.

Seasonings are: cooking wine, salt, chicken powder, pepper, corn starch, bean paste, pepper oil, sugar, soy sauce, sesame oil.

The method is also relatively simple, the peeled part of the ginger is cut into slices, the rest is cut into minced ginger, and the brisket part of the fish is taken from the fish bone. Cut the fish bones into small pieces. Sprinkle the fish bones with salt and ginger slices, add the appropriate amount of green onion leaves, pepper, chicken powder, cooking wine, and marinate well.

Slice the fish, sprinkle with an appropriate amount of corn starch, pepper, chicken powder, cooking wine, beat the egg whites, add cooking oil and marinate. Cut the shallots into small pieces and the dried peppers into small pieces.

Heat the pan with oil, add dried chili peppers, minced garlic, green onion and soybean sprouts, and stir-fry repeatedly. Add a little chicken powder, soy sauce, stir-fry to taste and set aside. Heat the oil in a hot pot, add ginger, minced garlic, bean paste, sugar, sauté the aroma, inject the right amount of water, cook the soup, cook for 3 minutes, pour the soup into the strainer, filter out the residue.

Pour the filtered broth into a pot and bring to a boil, add the marinated fish bone pieces, cover with a lid, cook until the fish tastes good, remove and place on top of the ingredients. Add a little chicken powder, soy sauce, sesame oil, and pepper oil to the broth, cook until fragrant, and add the fillets. Cook over low heat until the fillets turn white, remove them, add to the ingredients, drizzle with the soup, sprinkle with dried chili peppers, green peppercorns, green onions, minced garlic, heat the oil and heat them to 70%, pour on the ingredients. The cooking time should not be too long, so as not to lose the tender taste of the fish.