The method of cooking spicy boiled fish fillet

Health benefits

Grass carp: calm liver, calm stomach, warm middle

Cilantro: transparent rash

Cabbage: Promoting blood circulation and removing blood stasis

Ingredients and materials

One grass carp

300g bean sprouts

A little cilantro

Six slices of Chinese cabbage

Oil some

Salt in moderation

Moderate amount of ginger

Garlic in moderation

Moderate amount of dried chili

Moderate amount of Sichuan pepper

Moderate amount of Douban sauce

Moderate amount of small red chili pepper

Moderate amount of starch

Moderate amount of pepper powder

The method of cooking spicy boiled fish fillet

1.Wash the purchased fish thoroughly. Separate the flesh and bones, slice the fish meat into thin slices, chop the fish bones into pieces,

2. Add salt, pepper, monosodium glutamate, and starch to the fish meat, and mix well. Fish chunks without starch, also add salt and pepper to mix well, set aside for later use

3. Prepare the ingredients, garlic, ginger, dried chili, Sichuan peppercorns, bean paste, coriander, and small red chili. Ginger and garlic slices, dried chili slices

4. Prepare bean sprouts and bok choy, and dip the bok choy into the water

5. Use chopsticks to scoop out the water and place it at the bottom of the basin

6. When blanching bean sprouts, soften them slightly and use chopsticks to control the water

7. Place it on top of the pre packaged cabbage

8. Heat the wok and cool the oil until the oil temperature is slightly hot. Add ginger and garlic slices, dried chili peppers, Sichuan peppercorns, and stir fry with Douban sauce until the red oil is ready

9. Add an appropriate amount of water and bring to a boil over high heat

10. Then add fish chunks and bring to a boil over high heat, then simmer over low heat for 15 minutes

11. Add fish meat. Boil on low heat for 10 minutes

12. Then take out the fish meat and place it on top of the pre prepared dish, sprinkle with chili powder

13. Start another pot, add a little oil, heat it up, and pour it over the chili surface while it's still hot. Add cilantro and small red chili peppers for decoration

14. Alright, finished product image

Tips

1. Fish bones and meat should be separately packaged because the fish meat is relatively tender and is only added at the end of cooking.

When cooking fish, it should be cooked over low heat and slowly. High heat cannot add flavor, and it is easy to cook and scatter.

3. The last step is to sprinkle chili noodles. For those who are afraid of spiciness, this step can be omitted.

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