Kung Pao Fish

Ingredients

750g fish

　　mung bean sprouts 350g

proper amount of oil

proper amount of salt

proper amount of garlic

　　fermented bean paste sauce 2 spoons

　　coriander 2 stalks

2 scallions

dry chili peppers proper amount

　　fennel seeds proper amount

raw ginger proper amount

　　Hot-Pot Fish Slice Steps to Make

1.Chinese grass carp clean and cut

2. slice the fish belly, marinate with light soy sauce, cornstarch, salt, and cooking wine for 15 minutes soy sauce, cornstarch, salt, cooking wine marinated for 15 minutes

3.fish head and fish tail, fish bones, marinate together with light soy sauce, cornstarch, salt, and cooking wine for 15 minutes

4. wash the bean sprouts, drain and set aside

5. boil water in a pot, add a little salt, bring to a boil, blanch the bean sprouts until about 80% cooked, then remove and place them in a large bowl

6. cut the dried chili peppers into pieces, slice garlic and ginger

7. heat oil in a pot, add chili peppers, garlic, ginger, and fennel seeds to stir-fry until fragrant

8. add 2 tablespoons of fermented bean paste and stir-fry

9. pour broth into the pot, bring to a boil, then add fish head, tail, and bones

10. cook the fish head until done, then gently slide in the fish slices

11. after the fish slices are cooked, transfer everything onto the bean sprouts in the bowl, sprinkle with broken chili peppers and fennel seeds on top

12. heat oil in a pot, add fennel seeds, strain out when heated, then pour over the surface

13. garnish with scallions and coriander before serving

Tips

Do not cook the fish slices too long after adding them to prevent them from becoming tough.