Authentic Sichuan flavor boiled fish practice

Authentic Szechuan boiled fish practice is as follows:

Main ingredients: 1 grass carp, 100 grams of soybean sprouts, 250 grams of romaine lettuce leaves, 1 scallion, 1 garlic, 1 green onion, a number of dried chili peppers, a number of peppercorns, parsley, a moderate amount of cornstarch, a little.

Accessories: a little salt, cooking wine, pepper, chili powder, pepper powder.

1, materials ready. The grass carp is scaled and gutted and washed.

2, lettuce leaves washed and cut into sections.

3, the grass carp head and tail pick bone, leaving two pieces of fish flesh cut into slices diagonally.

4, fish with salt, pepper, egg white, starch, a little wine.

5, the fish slices grasp mix evenly, marinate for 15 minutes.

6, the pan into the oil into the ginger, fish head, fish tail, fish bone chopping block under the pan stir-fry a fishy flavor.

7, add water not over the fish bones, add salt and boil on high heat, medium heat and cook for about fifteen minutes, simmer into fish soup.

8, after cutting the scallions, and soybean sprouts, lettuce leaves over fish soup blanching.

9, blanched into the bottom of the bowl bottom. And add two spoons of fish soup. At the same time, the marinated fish slices over the fish soup blanched evenly spread on top of the lettuce leaves.

10, evenly sprinkle chopped chili pepper, pepper powder, chili powder, dried chili pepper segments, minced garlic on the fish fillets.

11, pour three spoons of boiling oil.

12, sprinkle chopped cilantro and chopped green onion can be.