How to cook authentic Sichuan boiled fish

1, materials: grass carp, soybean sprouts, egg white, garlic, pepper, ginger, star anise, salt, cooking wine, pepper, cornstarch, dried pepper and bean paste.

2. Cut the head and tail of grass carp, slice along the lower side of spine, slice the belly of fish with big thorns, and cut the head and bones into pieces. Cut the fish with an oblique knife.

3. Chop the garlic flat, chop the ginger, and wash the bean sprouts.

4. Prepare fish fillets and fish bones respectively, put a spoonful of salt in turn, grab it evenly, and pour it into water to wash it.

5, prepare fish fillets, add cooking wine, half a spoonful of salt, pepper, and fish well. Add an egg white and stir well, then add a spoonful of corn flour and stir well.

6. Add oil to the pot, pour in bean sprouts, stir-fry until soft, add a little salt, stir-fry until cooked, and put it at the bottom of the bowl.

7. Take another oil pan, add anise pepper and stir fry until fragrant, remove some anise pepper, add dried Chili pepper and stir fry until spicy, add a little bean paste, stir fry, pour half a pot of boiling water, add fish bones, fish heads and fish tails, bring to a boil, then sandwich the fish fillets with chopsticks, cook them and put them in a bowl.

8. Chop the fried pepper, sprinkle it on the surface of the fish, then add the minced ginger and garlic, add oil to the pot, heat it, pour it on the ginger and garlic, and you can go out!