When it's cold, I love to eat spicy boiled fish and teach you the tricks of sliced fish, which are tender and tender

　　When it's cold, I love to eat boiled fish, spicy and spicy, eat a warm and baked meal, and more importantly, the fish is tender, oily and not greasy!

　　Today I will share this spicy boiled fish with you, like to eat boiled fish, and friends who can't do it quickly try it!

　　Fees:

　　Grass carp, bean sprouts, lettuce, red dried chili peppers, peppercorns, hot pot base, red oil bean paste, soy sauce, salt, white pepper, white sesame seeds, shallots, ginger, coriander, starch, egg whites, cooking wine.

　　method:

　　Wash the grass carp, separate the fish head, remove the two large pieces of fish flesh from the fish body, and cut the fish bones into small pieces.

　　Remove the ribs from the flesh, start with the tail and slice the fish, and make the skin into 3 or 4 mm thick flakes.

　　Place the fillets in a bowl, add salt and grasp well, pour in water and rinse until the fillets are clear. Marinate the fish bones with salt, cooking wine and white pepper.

　　Pour a little cooking wine into the washed fillets, add chopped shallots and ginger, salt and white pepper and grasp well.

　　If the fillets are dry, you can add a little water appropriately and grasp well with your hands until the fillets are full of water.

　　Pour in a little egg white and grasp well, then add a little starch to grasp well.

　　Add a little oil to the fillet and stir well to make the fillet more tender.

　　Do not put oil in the pot, add red dried peppers and peppercorns and stir-fry, fry until the peppercorns are fragrant, and the peppers are dried and crispy.

　　When the dried chili peppers are cool, pour into a cooking cup and beat into a delicate powder.

　　Pour oil in a pan and sauté the chopped garlic, ginger, dried red peppers and peppercorns.

　　Pour in a spoonful of red oil bean paste and a spoonful of hot pot base and sauté until fragrant. Pour in a little soy sauce and stir-fry the red oil and pour in water.

　　Add the minced fish head and fish bones and cook for 10 minutes.

　　Add bean sprouts and lettuce to the pot, cook until the sprouts are broken, remove the fish bones and vegetables, and place on the bottom of the bowl.

　　Reduce the heat to a minimum and place the fillets into the pan piece by piece.

　　Once all set, turn the heat to high, cook until the fillets change color and pour into a bowl along with the soup.

　　Sprinkle the surface with crushed chili noodles, peppercorn noodles, add chopped shallots, minced garlic and white sesame seeds, drizzle with hot oil, and finally add a little chopped coriander. This spicy boiled fish is ready, spicy and spicy to eat, so delicious.

　　Tips:

　　If you can't slice fish fillets, when buying fish, you can ask the boss to help slice it!