Restaurant chefs don't pass on the classic spicy boiled fish recipe, teach you to make it at home

Boiled fish spicy and fragrant, tender meat, is my favorite dish brother dog, if you go out to eat, honestly, 90% of the oil of the boiled fish outside is gutter oil (that is, others have eaten it, and then filter and recycle those oils. Therefore, it is better to eat boiled fish or do it yourself at home, clean and hygienic, do it happily, and eat with confidence. Today, I have prepared a set of boiled fish secret recipes that restaurant chefs do not pass on, so hurry up and learn it!

First prepare a grass carp, remove the scales to remove the internal organs and wash, when cleaning up the fish, pay attention to the black membrane in the belly of the fish to clean, the fish maw can be left....

▼Cut off the head and tail of the fish

▼Remove the spine

▼ Cut the spine into small pieces

▼ Split the fish head from it

▼ Cut the ribs into slices and take care not to cut off the fish bones as much as possible

Start the slice of fish, the slice of fish is also very exquisite, the kitchen knife according to the direction from the head to the tail obliquely into the knife, do not get the reverse, or the small spines in the fish meat will be cut off, the fish fillet can not be eaten, the slice of fish can be cut down in a continuous way, so that the piece of fish will be butterfly-shaped. ▼

▼ Fish meat to fish meat fish bones to fish bones

▼Ingredients: fresh chili pepper, dried chili pepper, peppercorns, garlic, ginger, green onion

▼This is indispensable, douban sauce

▼ Mung bean sprouts, in fact, any dish can be, as you taste

Add cooking wine, pepper, salt, ginger, garlic, starch and start marinating the fillets, at least for half an hour▼

It is okay to pass the mung bean sprouts through the water, but in order to be clean, I still slightly pass the water. ▼

Serve in a container▼

Pour the oil, add the dried chili peppers, stir-fry the peppercorns, do not fry for too long, or it will not be mushy

Fill with half of the dried chili peppers and peppercorns and set aside

Then pour in ginger, garlic, fresh chili peppers, shallots, and two spoonfuls of Pixian bean paste and stir-fry a few times

Bring water to a boil and add some salt▼

Add the fish bones and cook for 10 minutes▼

Put it in the container where the bean sprouts were just placed.▼

Then add the fillets, bring to a boil, and cook for another two minutes, not for a long time, or the fish will change from tender to hard. ▼

Put it in the container you just used▼

Spread the half of the peppercorns and dried peppers on the noodles

Burn the oil and see the bubbling on the line▼

Pour on it, hear the sound of puffing, sprinkle with green onions, fragrant, spicy and spicy boiled fish is finally finished▼

Spicy and delicious, hurry up and try it

Source: Chongqing Delicious Dog (haochigou023)