Sichuan Flavor-Boiled fish

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By the gutter oil forced to endure, not too troublesome self-made boiled fish (boiled fish homely practices)
　　　　
　　　　
Boiled fish, big soup bowl of fish fresh vegetables fragrant, that is everyone loves to eat. Recently by the gutter oil panic, love boiled fish of our couple really greedy trouble came. Have done a few times before boiled fish, each time to give a serious trouble, but the trouble can not resist the temptation of greedy insects, so determined to do a good job of water boiled fish to stop greedy insects.
　　　　　　
First introduce the ingredients:
　　　　　　
Ingredients: 1 kg 92 of fresh perch (grass carp, carp in the hotel)
　　　　　　
(Selected perch cover because last week in Beijing with my sister ate a bean curd, fish fresh and no thorn, came back after a long time, so the boiled fish raw materials bought bass. Man, I have a bad look for fish. Sin and Sin)
　　
Ingredients: Bean sprouts, cucumber (cucumber in boiled fish in the main role is to add fresh, with cabbage or lettuce can also)
　　　　
　　　　
　　　　
　　　　
Seasoning: Pepper about 12, a little pepper, onion ginger and garlic some
　　　　　　
(The number of pepper and pepper as a personal taste, my family does not like to eat pepper, so less than the authentic Sichuan pepper, pepper varieties of different spicy degrees are different, I bought the chili is more spicy.)
　　　　　　
Unsure of the amount of friends can refer to the size of the plate, this is 6-inch plate, in addition pepper pepper can be put a little more, eat when feeling heavy fishing out on the line. ）
　　　　
Important seasoning: Pi bean paste and chopped pepper
　　
After introducing these HLL ingredients, we will begin to introduce the steps.
　　　　　　
The first step: Handling fish.
　　　　　　
Fish to bone (I went to the skin too)
　　　　
　　　　
Inclined blades into fillets. Put starch, egg whites, salt, cooking wine and a little sugar to catch the spare.
　　　　
Fish bone cut and fish head placed next to spare
　　　　　　
(The fish head is so hideous)
　　
　　
Step Two: Slide fillets
　　　　　　
Pour about 1 kg peanut oil
　　　　　　
(in order to avoid the source, I will heat the oil first, then turn off the fire and let the oil cool down slowly, then heat it up)
　　　　　　
Burn to oil temperature in 20%-30% heat, pour fillets into
　　　　　　
(Oil temperature this to own grasp, oil 20%-30% heat should not smoke, fish pour in basic no sound)
　　　　　　
Slowly slide the fish to the ripe.
　　　　
　　　　
　　　　
　　　　
　　　　
The slippery fish are fished out for backup.
　　　　　　　　
(Good incense)
　　
The third step, fried fish head and boiled soup
　　　　　　
Pour a little oil in the pan, add chopped peppers and pi bean paste to stir fry, then add onion ginger garlic, until stir-fried incense.
　　　　　　
(Chopped peppers and pi bean paste, even in the north, in the larger supermarkets can be bought)
　　　　
　　　　
　　　　
　　　　
　　　　
Put the fish bone, fish head stir fry.
　　　　
Add water, not a fish head. Boil it, cook it, cook it for 10 minutes or so.
　　　　　　
(if there is no chopped peppers and pi bean paste, now the soup should be milky)
　　　　　　
I have no one to eat fish head, so with colander will fish head, tail, onion ginger and garlic to throw away, fish bones and meat threw a pity, can be retained.
　　　　　　
Like to eat fish head of the best can keep these good stuff.
　　　　
　　　　
　　　　
　　　　
　　　　
　　　　
Then add the bean sprouts and cucumber
　　　　　　
(Please ignore that piece of onion, is left a very small piece, conveniently throw in inside, anyway also can't eat out)
　　　　　　
The medium heat is boiled for about 3-5 minutes, the dish is ripe and tasty.
　　　　
　　　　
After cooking the soup with a dish into the "special tool" for boiled fish to buy stainless steel basin (haha haha), the top and then put into a slippery fillet.
　　
Fourth Step: Chili oil
　　　　　　
Cook their own home, save for on, the original slippery fish oil 3-4 Two, burning hot pepper and pepper poured. Note: The oil is too hot, 50%-60% on the line, otherwise the pepper will be burnt.
　　　　　　
(Here we go!) Oh, sweet! ）
　　　　
　　　　
　　　　
　　　　
Even the oil with chili pepper poured in the original already red soup, the finished product is done!
　　　　　　
Have to say, with bass cooking water boiled fish, thorn less tender, more delicious than grass carp, haha.
　　

Sichuan flavor-boiled fish in water