Chinese cuisine - boiled fish

Go to the sichuan restaurant must order boiled fish, after the table is always a few chopsticks clip a naked, each time can not eat. The bean sprouts in boiled fish are the soul of the whole dish. They are full of soup but do not absorb oil. The taste is thick and chewy. Eat out not satisfied, as at home to do, eat how much to eat how much. Today we will bring you the recipe of boiled fish, do not need to buy base material, natural health, simple operation, taste is not at all in the restaurant, let's have a look.
List of ingredients
Grass carp

Article 1.
Yellow bean sprouts
A moderate amount of
Egg qing dynasty
A moderate amount of
Bean paste
A moderate amount of
pepper
A moderate amount of
Chinese prickly ash
A moderate amount of
Monosodium glutamate
A moderate amount of
Dried chilli
A moderate amount of
Chicken essence
A moderate amount of
salt
A moderate amount of
garlic
1 star
ginger
A piece of
liquor
A few drops of
Raw powder
A moderate amount of

1
Prepare raw materials. Slice the garlic and ginger and set aside.

2
Remove head of grass carp and remove flesh. Remove the meat next to the grass carp in the bone spurs under the knife, the fish sticks to the bones down. Remember to take a cloth pad on the cutting board to handle the fish will not slip and cut your hand. Wash the clean meat to remove the blood.

3
When taking the meat of the fish abdomen, remember to use a knife to scrape off the inside of the fish abdomen a thin black film, fishy. Then remove the side bone spurs. Wash the bones again. Cut the head of the grass carp in half.

4
Cut the bones into small pieces. Slice the fish and change the thickness by 0.3cm or so.

5
Moderate thickness, not fragile and not too thick not tasty.

6
When boiling water, put the fish pulp, salt 3g, chicken essence 5g, monosodium glutamate 5g, pepper 5g, and put a little white wine, fish fishy.

7
If it feels too dry, add a little water, add an egg white and beat it well. Then add a spoonful of cornstarch. Then set aside and set aside.

8
Boil a pot of water. Blanch the sprouts in boiling water, add a little salt and remove.

9
Heat up the pan and add the bottom oil. After the oil is heated, put in 20 pepper, a small handful of dried pepper, chopped green onion and ginger slices. Then add the bean sprouts and stir-fry, season, salt 5g, chicken essence 5g, monosodium glutamate 5g, pepper 3g.

10
Pot on the fire, put a little more oil, burning hot, add pepper until fragrant, Fried fragrance. Then add a handful of dried chilli, bean paste 30g, ginger and garlic stir-fry, put the fish head and bones stir-fry.

11
Stir-fry several sub - water, water and fish bone can be flat.

12
After the pot, simple seasoning, salt 3g, chicken essence 5g, monosodium glutamate 5g, pepper 5g.

13
Cook for a while to let the fish bones flavor, then remove the fish bones, on the bean sprouts.

14
Put the fish fillet into the soup, do not use chopsticks to stir quickly, in order to prevent the pulp, to be white and mature fish can be out of the pot. Pour the soup and fillet into a bowl filled with bean sprouts and bones. Place the dried chilli and sichuan peppercorns on top of the fish.

15
Another pot, fire put the bottom oil, can put more, the oil burned to smoke after drenching in sichuan peppercorns and dried chilli.

16
This dish of hot and spicy boiled fish is ready.