Steamed Fish in Hot Chili Oil

Ingredients

　　Pangasius fillet 1250g

　　Yellow mung bean sprouts 500g

appropriate amount of oil

appropriate amount of salt

appropriate amount of green onion

　　ginger appropriate amount

dry red chili peppers appropriate amount

one star anise

　　fennel seeds appropriate amount

　　fennel seeds appropriate amount

cooking wine

starch

bay leaves

hot oil Sichuan bean paste appropriate amount

　　Stir-fried Fish in Hot Pot Steps

Clean the river fish, remove the entrails and scales, slice into pieces

Wash and drain the bean sprouts

Divide the sliced fish into bones and meat. Marinate with cooking wine, salt, and starch for ten minutes

Heat a pan with appropriate amount of oil, stir-fry the bean sprouts first

Add some salt and stir-fry

When the bean sprouts are cooked but not soft, transfer them to a pot

Prepare the seasonings: green onions, ginger, bay leaves, chili peppers, fennel seeds, star anise, and Sichuan pepper

Heat some oil in a pan, add the prepared seasonings and stir-fry until fragrant

Add hot Sichuan bean paste and stir-fry

Pour in enough water and bring to a boil Boil for hours

11. Put the large pieces of fish with bones into the pot, cook until boiling Fish head After cooking the fish bones thoroughly, transfer them to the pot

12.fish head When the fish bones are cooked, add slices of fish meat. Cook until the fish meat is done and then remove from heat

Tip

The fish meat cooks very quickly; cook for a moment in boiling water before removing

Fish cooks quickly, so take it out of the pot once the water boils.