Ingredients for Boiled Fish:
– One grass carp
– 300g bean sprouts
– One large spoonful of Pixian doubanjiang (broad bean paste)
– Appropriate amount of minced garlic
– Five garlic slices
– Five ginger slices
– 30g dried chili peppers
– One small handful of green Sichuan peppercorns
– One spoonful of chili powder
– Appropriate amount of cooking wine
Method for Boiled Fish:
Step 1: Prepare the fish by washing it, removing the head and tail, slicing along the tail to separate the two sides of the flesh from the central bone, and chopping the bone into pieces.
Step 2: Prepare the seasonings, including sliced ginger and garlic, dried chili peppers cut into sections, a small handful of Sichuan peppercorns, one spoonful of chili powder, and one large spoonful of Pixian doubanjiang.
Step 3: Slice the fish, removing the large bones from the belly.
Step 4: Slice the fish as described.
Step 5: Cut the fish into slices, ensuring they are even and not too thin.
Step 6: Rinse the fish slices and bones.
Step 7: Dry with kitchen paper, then mix with salt, cooking wine, and pepper.
Step 8: Add egg white and stir in one direction.
Step 9: Mix in starch and marinate for 30 minutes.
Step 10: Boil water to blanch the bean sprouts, then spread them at the bottom of a bowl.
Step 11: Heat oil in a pan, add the prepared seasonings, and stir-fry over medium-low heat.
Step 12: Add the fish bones and stir-fry.
Step 13: Pour in boiling water, cook for 5 minutes, then remove the fish bones.
Step 14: Over medium-low heat, add the fish slices one by one; when the water boils again and the slices change color, they are cooked.
Step 15: Wait for the water to boil once more.
Step 16: Pour the soup and contents into the bowl with bean sprouts and fish bones.
Step 17: Sprinkle with minced garlic, chili powder, dried chili sections, and Sichuan peppercorns.
Step 18: Heat oil in the pan until it just begins to smoke, turn off the heat, and pour it over the boiled fish surface.
Step 19: A bowl of spicy and aromatic boiled fish is ready; optionally garnish with chopped scallions.
Cooking Tips for Boiled Fish:
1. Marinating the fish is crucial and should not be skipped.
2. Rinse the sliced fish to remove any fishy odor.
3. The final step of pouring hot oil is important; control the oil temperature carefully, and use enough oil to cover the bowl surface.
4. For authentic Sichuan-style boiled fish, do not hesitate to add sufficient chili and peppercorns to achieve the desired spiciness. Cooking well requires techniques, and each of my dishes includes tips; search for “Huizhou Cuisine” to view my recipes directly.
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