Steamed Big Head Fish

Ingredients

Bighead carp 1500g

Oil 75ml

Salt to taste

Scallions 20g

　　Ginger 4 slices

Garlic 5 cloves

　　Sichuan pepper 50 grains

Dried Sichuan pepper

8 pieces Yellow mung bean sprouts

　　Rice wine 15ml Cornstarch 30g 500g

Egg white 1 piece

White pepper powder

　　Water-boiled bighead carp Use the provided seasonings in a bag

　　Step 1. Remove scales and innards from the bighead carp, wash it thoroughly. If you do not want to clean it yourself, let the seller do it for you.

　　Step 2. Cut off the head, slice the fish into three pieces from the tail end. Step 3. Cut the bones into segments and the flesh into slices.

Add rice wine, white pepper powder, salt, egg white, and cornstarch, mix well and marinate for 15 minutes.

Step 4. While the fish pieces are being marinated, wash the yellow mung bean sprouts. Step 5. In a pan, add some oil and cook the mung bean sprouts until they are soft, then season with a little salt.

Step 6. Remove the cooked mung bean sprouts into a bowl.

Step 7. In another pan, pour in some oil, add 30 grains of Sichuan pepper, scallions, ginger, and garlic to stir-fry until fragrant, then add the provided seasonings and stir-fry. Step 8. Add an appropriate amount of water.Step 9. Boil the mixture, then add the marinated fish slices one by one. Once cooked, arrange them on top of the mung bean sprouts.

Step 10. In another pan, pour in 30ml of oil, add a few grains of Sichuan pepper and 20 grains of regular pepper to stir-fry until fragrant, then add the dried red peppers.Step 11. Pour the hot Sichuan pepper oil over the cooked bighead carp. Small tips

When cooking, boil the fish head and bones first.

For a richer flavor when making the Sichuan pepper oil, add a few extra grains of regular pepper.

Pour oil into the pot, add 30 grains of Sichuan pepper,, ginger, and garlic, stir-fry until fragrant, then add water and cooky fish seasoning.

Add an appropriate amount of water.

Bring to a boil, then gradually add marinated fish slices. Cook until done, then arrange on the sprouts.The head of the fish The backbone should be cooked first.

Pour 30 ml of oil into the pot, add Sichuan pepper and 20 grains of, stir-fry until fragrant, then add dried chili peppers.

Drip the Sichuan pepper oil over the cooked big head fish.

Tips

When cooking, the head and backbone of the fish should be cooked first.

For richer flavor when making Sichuan pepper oil, add a small amount of.