The boiled fish that originated in Chongqing is one of the representatives of Sichuan cuisine. It is spicy and delicious, and the more delicious it is, the more you eat it! However, if you are not interested in spicy, please detour.
Wash the fish slices, put a proper amount of salt, white pepper, a little ginger foam, egg white, and mix well. Add water starch and mix well. Marinate for 10 minutes.
Cut the dried chili into pieces and cut the ginger garlic into pieces. Wash the green garlic and celery, cut into sections, and cut into the bottom of the large container with oil.
Put a little oil in the pot, add the hot pot ingredients, garlic ginger and saute after the oil is hot, add a small amount of water or clear soup, put the stem of the green garlic seedling, put the fish head and the fish bone, and apply the salt for 5 minutes.
Fish the fish ribs and fish heads in a container with green vegetables. After the pot is reopened, add the fish fillets and gently disperse them. Boil the fish, remove the fish fillets and place them on the fish bones, and pour the soup into the bowl.
Put a few slices of celery in the bowl, put a little garlic in the middle, a few pieces of green garlic, white sesame seeds, 4 tablespoons of vegetable oil in the pot, add the pepper and dried chili after the oil is hot, then turn off the heat and simmer on the fish.
1. If solid hot pot material is used, it is easy to freeze in winter. It is best to use a container that can be heated and kept, such as a dry pot. 2, the bottom of the vegetables can be added according to their own preferences. 3, after the fried pepper, turn off the fire, then add dried chili, avoid chili fried. 4, after the fish is finished, you can also cook some tofu, mushrooms and the like. Part of the content comes from Sichuan Food Network http://www.scfood.net/