Steamed Fish in Hot Chili Oil

Ingredients

　　Fresh carp 1500g

　　Kale 200g

Appropriate oil

Appropriate salt

Appropriate cornstarch

　　Black pepper powder Appropriate

Soy sauce wine, appropriate amount

　　Twelve grams of Sichuan peppers One piece of ginger

　　Dry red chili Eight cloves of garlic

Chengdu Doubanjiang Cinnamon bark, one piece 30g

Cloves

Hot pot fish preparation steps Prepare ingredients I bought a mirror carp without mercury 100g

Cut from the back to the abdomen of the fish

　　Remove the bones and slice into pieces, mix with Sichuan peppers and half a spoon of soy sauce wine, season and marinate for flavor Wash the kale

Blanch in boiling water with a little salt until it turns bright green, then drain and place at the bottom of the bowl

　　Stir-fry the fish slices with an appropriate amount of cornstarch, set aside Heat oil, add Sichuan peppers and dried red chilies, stop heating to prevent burning, stir-fry until fragrant, remove half of the Sichuan peppers and chili

Fry Chengdu Doubanjiang in hot oil until reddish-brown oil is produced

Add minced ginger and garlic, cloves and cinnamon bark, stir-fry until fragrant, add

Fish head and ribs, stir-fry for five minutes, then cut into pieces

Pour in an appropriate amount of water and a spoon of salt, simmer, add fish head and rib broth to cook for ten more minutes

Add marinated fish slices until boiling again, continue cooking on high heat for 2-3 minutes

Pour the hot fish soup and meat over the kale in the bowl

Place the remaining Sichuan peppers and chili back on top

Heat fifty grams of oil to smoking point, pour over the prepared dish, you will hear a sizzling sound, and your water-boiled carp is ready.

TIP

When adding fish slices, add one by one to prevent sticking together.

Last time I used bean sprouts,but my family didn't like them, so I switched to kale instead. I did not use the fish head and ribs because they were too much.

Add a spoon of hot water and a big pinch of salt.Bring to a boil. Add the fish ribs' broth and cook for 10 minutes until boiling.

Place the fish slices again when it boils, maintain high heat for 2-3 minutes.

Pour in the boiling mixture.Fish broth along with the fish meat into a bowl with coded Chinese broccoli.

Put the other half of the picked-out Sichuan peppers and chili on top.

Heat 50 grams of oil in a pan until smoking, pour it quickly over the bowl containing the Sichuan peppers. The sizzling sound indicates completion; your Sichuan-style fried fish is ready.

Tip

When placing the fish slices in the pot, do them one at a time to prevent sticking together.

Last time I added some bean sprouts,but my family didn't like them. I replaced them with Chinese broccoli. I didn't put in the fish head or ribs because we couldn't finish them.

I didn't put in the fish head or tail as I couldn't eat them.