Boiled FishIn general, boiled fish is a well-known dish nationwide. It is particularly common in Sichuan and Chongqing, and you can easily find restaurants with "boiled fish" on their menus. Even small restaurants often serve boiled fish.For friends in other regions who want to try authentic boiled fish, learning how to make it yourself is a good option.

Recipe for Homemade Boiled Fish

This boiled fish recipe originates from...Boiled MeatThis dish is known for its tender and delicate fish, which should not be overcooked.

IngredientsPreparation

Grass Carpdried chiliesgreen chilies，star anise，cinnamongingergarlicfermented bean pastesoy sauce2 tablespoonsegg1bean sproutsa littlegreen onionsa small bunchmethod

1. Clean and fillet the grass carp, cut into fish pieces, separate the head, fish pieces, and fish fillets for later use;

2. Heat oil in a pot, after the oil is hot, add the fish head and fish pieces,fry until golden brown on both sides;3. Add ginger slices, boiling water, and cook over high heat until boiling, then reduce heat and simmer for about 10 minutes until the soup turns white;

4. Strain the soup and set aside, add salt and cooking wine to the fish pieces, and marinate for 15 minutes;5. Chop green onions and garlic, slice half of the ginger, mince half, and chop the fermented bean paste;6. Heat a pot over medium heat, add star anise, half of the green chilies, and minced garlic and ginger, and sauté until fragrant;

7. Add the strained soup from step 4, bring to a boil, and add dried bean curd sheets to cook;

8. Add the bean sprouts, season with a little salt, and separate the bean sprouts and bean curd sheets;

9. Add the fish pieces to the pot, gently stir to separate, and remove the cooked fish pieces and place them in a bowl, then sprinkle the remaining minced garlic on top;

Take a pot, add appropriate amount of oil, and sauté eight-corner seeds, half of the Sichuan peppercorns, garlic and ginger, and doubanjiang.

Then add the previously filteredfish broth10. In another pot, heat oil, add dried chilies and the remaining green chilies, and cook over low heat to create a red oil, then pour over the fish pieces and sprinkle with chopped green onions.

Tips

This fish requires good knife skills. Some people can cut the fish into paper-thin slices.

Recipe for Authentic Boiled Fish

A delicious boiled fish can make you feel like you're enjoying a feast, as if you're swimming in a river, and savoring the flavors of chili and pepper.

Ingredients

Grass carp 1000g

soybeans

green beans

300g, dried green chilies 5g, fresh chilies 10, fresh green chilies to taste, dried red chilies 30g, salt 6g, vegetable oil 60g, ginger 1 piece, garlic 5 cloves, large onion 1 piece, Sichuan fermented bean paste 20g, chili oil 1 tablespoon, egg white 20g,red potatoescorn starch 10g, cooking wine 3g, sesame oil 5g.method1. First, thoroughly clean the grass carp, remove the head, remove the internal organs, and then cut into two pieces, chop the fish bones, and slice the fish meat;2. Add, salt, and sesame oil to the fish head, fish bones, and fish meat, then add egg white and cornstarch, and mix well;

3. Slice ginger, garlic, and large onion, then dry the dried red chilies and dried green chilies in a pot, and sauté until fragrant;

4. Bring water to a boil in a pot, blanch the green beans until tender, and drain them;

5. Heat oil in a pot, add green onions, ginger, garlic, Sichuan fermented bean paste, fresh chilies, fresh green chilies, half of the sautéed red chilies and green chilies, and sauté until fragrant;6. Add the boiled water, add the fish head and fish bones, and cook over high heat for 10 to 20 minutes, then add cooking wine, soy sauce, sugar, and salt to taste;7. Add the fish pieces, gently stir to separate, and cook for a few seconds;

8. Add the blanched green beans to the pot, and pour in the remaining sautéed red chilies and green chilies;

9. Add a little water and bring to a boil, then cook for 2 minutes to allow the flavors to fully infuse, add the fish head and fish bones, and cook for a few seconds;

10. Pour into the green bean pot, and add the remaining sautéed red chilies and green chilies on top;

11. Heat a pot with a little oil over high heat, and pour the hot oil over the boiled fish;

Tips

Cook until the fish pieces turn golden brown, and don't worry about the tender texture, as the raw fish pieces are also edible.

Recipe for Private Boiled Fish

"Private" refers to a personal recipe, which you can modify and add your own ideas to create your own unique boiled fish.

Ingredients

fresh grass carp, green beans,

celery

dried red chilies, green onions, garlic, ginger, Sichuan peppercorns, star anise, cinnamon, egg white,

black pepper

cornstarch, cooking wine,soy sauce,method1. Clean the fresh grass carp, remove the scales and gills, and gut it, then thoroughly wash the inner membrane to remove any fishy odor;2. Cut the grass carp along the back, removing the spine, and cut the fish meat into even-thickness slices, and cut the fish bones into pieces;3. Marinate the fish pieces with, salt, cooking wine, and cornstarch, and mix well;4. Bring water to a boil in a pot, blanch the green beans until tender, and drain them;

5. Heat oil in a pot, add celery, ginger, garlic, Sichuan fermented bean paste, fresh chilies, fresh green chilies, half of the sautéed red chilies and green chilies, and sauté until fragrant;

6. Add the boiled water, add the fish head and fish bones, and cook over high heat for 10 to 20 minutes, then add cooking wine, soy sauce, sugar, and salt to taste;

7. Add the fish pieces, gently stir to separate, and cook for a few seconds;8. Add the blanched green beans to the pot, and pour in the remaining sautéed red chilies and green chilies;9. Add a little water and bring to a boil, then cook for 2 minutes to allow the flavors to fully infuse, add the fish head and fish bones, and cook for a few seconds;

10. Pour into the green bean pot, and add the remaining sautéed red chilies and green chilies on top;

11. Heat a pot with a little oil over high heat, and pour the hot oil over the boiled fish;

Tips

Cook until the fish pieces turn golden brown, and don't worry about the tender texture, as the raw fish pieces are also edible.red bell pepperalong with star anise, cinnamon and green onion, then add two spoonfuls of Sichuan doubanjiang to make a red oil.

Then add hot water, add fish heads and bonesand cook over high heat.Simmer for 10 to 20 minutes, add rice wine, light soy sauce, sugar and salt to adjust the seasoning.

Add the fish fillets, gently stir the fish fillets into the pot after placing them.

Bring to a boil, then pour the fish and soup into a serving bowl, heat a wok, add most of the dried chili peppers and Sichuan peppercorns, and slowly fry over low heat to release the spicy aroma.

Pour the hot oil over the fish and pourchopped green onions.Serve.

Small tips

Do not stir the fish fillets after they are added to the pot, and add salt appropriately.