Boiled FishEnjoying the dish as if the fish is swimming in water, especially the spicy and numbing boiled fish, is incredibly satisfying. If it's summer, the earth is cooling down, but still...SteamIn the evening, a pot of spicy and numbing boiled fish, the taste is hot and refreshing, with a double fusion of touch and taste, under the mutual of evening and neon lights, is intoxicating.

Authentic Spicy and Numbing Boiled Fish Recipe

Boiled fish isA representative dish ofOne of the signature dishes, this braised fish comes in various flavors, including sour cabbage, spicy, and mild options. Some prefer a lighter taste, while others enjoy a spicier one.

IngredientsPreparation

Grass carp1000 grams,YellowBean sprouts300 grams, driedStar anise5 grams, 10 dried chili peppers, appropriate amount of dried star anise, driedChili30 grams, 6 grams of salt, 60 grams of vegetable oil,Ginger1 piece, 5 cloves of garlic, 1 segment of green onion,DoubanjiangSauce20 grams, 1 spoonful of spicy red oil,Eggs20 grams,Sweet potato10 grams of potato starch, 3 grams of cooking wine, 5 grams of fragrant oil.

Method Steps

1. First, wash and clean the grass carp, remove the head and tail, remove the bones, then cut it into two pieces, cut the fish bones into small pieces, and slice the fish meat thinly;

2. Add to the fish head and mix well, then add egg whites andPotato starchMix well, marinate for 10 minutes;3. Cut ginger, garlic, and green onion into slices, and fry the dried chili peppers and dried star anise in a pot over low heat until fragrant, then set aside;4. Boil water in the pot, blanch the bean sprouts, and drain the blanched bean sprouts before adding them to the container;

5. Add vegetable oil to the pot, add green onions, ginger, garlic,, chili peppers, dried star anise, and half of the fried chili peppers and dried star anise, sauté until fragrant, then add water and bring to a boil;

6. After boiling, add the fish head and bones, cook until the fish head is cooked, then add the fish slices and cook for a few seconds;

7. Then add all to the container with blanched bean sprouts, and on top, add the remaining fried chili peppers and dried star anise;

8. Add water and bring to a boil again, cook for 2 minutes to fully infuse the flavors, then add the fish head and bones and cook until the fish head is cooked, add the fish slices and cook for a few seconds;

9. Add to the container with blanched bean sprouts, on top, add the remaining fried chili peppers and dried star anise;

10. Heat the oil in the pot to 90% hot, and pour it over the fish, and the boiled fish is ready.

Tips

After removing the black membrane and bones from the fish, the fish will not be fishy.

A home-style recipe for spicy and numbing boiled fish

The taste of home-style food is the taste of home, and every family has its own unique taste.

Ingredients

Grass carp, 400 grams;Cucumber, 1;

Pickled cabbage, 50 grams, 5 slices of ginger, 1 head of garlic, 1 bunch of dried chili peppers, 15 grams of star anise, appropriate amount of chopped green onion, appropriate amount of salt, 15 ml of cooking wine, 10 grams of potato starch, 1 egg, 1 package of boiled fish seasoning, 200 grams of salad oil.

Method Steps1. Cut the grass carp into thin slices, then add cooking wine, egg whites, potato starch, and salt, and mix well;2. After peeling the cucumber, cut it into thick slices, and cut the pickled cabbage into large pieces, and chop the garlic and ginger into large pieces, and cut the dried chili peppers into segments, and wash the star anise;3. Heat 100 grams of oil in the pot, and sauté the celery until it is slightly cooked, and place it on top of the bean sprouts;4. Add the celery, chili peppers, star anise, and to the pot, and sauté until fragrant;

5. Add water, add the fish head and bones, and bring to a boil, then simmer for 10 to 20 minutes, add and salt to adjust the flavor;

6. Remove the boiled yellow bean sprouts and place them in a bowl, then turn the heat to high, and add the fish slices, and cook until they are cooked, then remove;

7. Then sprinkle with chopped green onion, and drizzle 100 grams of hot oil over the fish;

8. TipsThe remaining fish head and bones can be paired withRadishes

Tofu

And cooked into

Fish soup

Small tips

A private spicy and numbing boiled fish recipeAnd the traditional method are slightly different, making some changes in private recipes.，IngredientsFresh grass carp,YellowBeans,

Celery, dried chili peppers, green onion, garlic, star anise,, fragrant leaves, cinnamon, egg whites,

Black pepper

Potato starch, cooking wine,

Soy sauce, sugar, salt.Method Steps1. Clean and de-scale the fresh grass carp, remove the gills and belly, and thoroughly clean the black membrane inside the belly, so that it will not be fishy;2. Cut the fish along the back, and split it into two, remove the spinal column, and cut the fish meat into uniform and thin fish slices, and cut the fish bones into small pieces;3. Marinate the fish slices with and, then add potato starch and egg whites and mix well;4. Bring water to a boil, blanch the yellow bean sprouts, and drain them before adding them to the container;5. Add oil to the pot, and sauté the celery until it is slightly cooked, and place it on top of the bean sprouts;6. Add the celery, chili peppers, star anise, fragrant leaves, and to the pot, and sauté until fragrant;7. Add water, add the fish head and bones, and bring to a boil, then simmer for 10 to 20 minutes, add and salt to adjust the flavor;8. Add the fish slices, and gently spread them in the pot;9. Bring to a boil, and pour into the container with blanched bean sprouts, then heat the oil in the pot, and add the fried chili peppers and star anise, and sauté until fragrant;

10. Add water and bring to a boil again, cook for 2 minutes to fully infuse the flavors, then add the fish head and bones and cook until they are cooked, add the fish slices and cook for a few seconds;

9. Add to the container with blanched bean sprouts, on top, add the remaining fried chili peppers and star anise;

10. Heat the oil in the pot to 90% hot, and pour it over the fish, and the boiled fish is ready.TipsAfter removing the black membrane and bones from the fish, the fish will not be fishy.

3. Mix the sliced fish with cooking wine, salt, light soy sauce, and white pepper. Then, add cornstarch and egg white to create a paste and marinate for 20 minutes.

4. Bring water to a boil in a pot and blanch the mung bean sprouts until fully cooked. Drain and set aside.

5. Heat a small amount of oil in a wok. Sauté the celery until it is slightly wilted and place it on top of the mung bean sprouts.

6. Heat another small amount of oil in a wok. Sauté star anise, Sichuan peppercorns,red bell pepperbay leaves, cinnamon, and green onions and garlic until fragrant. Then, add two tablespoons of Pixian douban sauce to create a red oil.

7. Add hot water and add the fish head and bones. Bring to a boil over high heat and continue to cook for 10 to 20 minutes. Add cooking wine, light soy sauce, sugar, and salt to taste.

8. Add the fish slices. Gently place the marinated fish slices in the pot, and gently separate them.

9. Bring to a boil. Pour the fish and broth into the pot with the prepared vegetables. Heat a small amount of oil in another wok. Add most of the dried chili peppers and Sichuan peppercorns and slowly fry over low heat to release their aroma.

10. Pour the hot oil mixture over the fish and vegetables. Sprinkle withcoriander.Serve.

Small tips

Do not stir the fish slices excessively after they are added to the pot, as they are delicate. Also, Pixian douban sauce is quite salty, so be mindful of the amount of salt you add.