Spicy boiled fish is mainly reflected in the spicy two words above, so when I do this dish, I repeatedly use a variety of spicy, spicy full, two pounds of multiple fish to make a large pot, this dinner became Hu eat Hesei, Mei Mei to enjoy a spicy refreshing. Here's a look at how to do it......
A grass carp
Bean sprouts (50g
Small amount of ginger
1 small handful of coriander
100g
Moderate amount of Sichuan pepper
Pepper proper amount
Moderate amount of millet pepper
Pixian doubanjiang appropriate amount
Cooking wine (appropriate amount
Pepper to taste
Salt content
Proper amount of dry starch
Appropriate amount of egg white
Pepper powder appropriate
Grass carp, wash necessary (black inner membrane to clean)
One for the head and one for the tail
Fish body, shaved from large bone (here with chef's knife)
Slicing the fish at a 45° Angle is 5px thick
Rinse the fillets quickly under running water until translucent, drain and marinate in a bowl with pepper and salt
Mix 2/3 egg white with a little dry starch and set aside
Prepare side dishes and condiments
Peel the ginger and slice 2.5px thin
Cut 2.5px thick silk with a multi-purpose knife
The shredded ginger is soaked in ice water
Blanch bean sprouts in boiling water for about 10-20 seconds
Remove, drain and set aside in the bottom of a large bowl
Low heat, stir-fry dried spices (Sichuan pepper, sesame pepper, millet pepper) with appropriate amount of oil, stir fry in Pixian doubanjiang until red oil, cooking wine in the pan, boil in appropriate amount
Quickly drop the marinated fillets, one by one, into the simmering liquid until the last piece is in the pan and turn off the heat
Pour into a bowl lined with beansprouts and top with drained ginger and a little ground pepper
Remove from another pot, heat oil until smoking, drizzle ginger, sprinkle coriander and serve