Sliced Fish in Hot Chili Oil-You Are Foodie

By Maxine
76

Sliced Fish in Hot Chili Oil

Main Ingredients

Auxiliary Ingredients

chinese cinnamon 2 paragraphs
clove 15 pieces
Fragrant leaves 4 pieces
Big material 3 of them
Grass fruit 3 of them
Cooking wine 2 teaspoons (10ml)
starch 2 tablespoons (30 grams)
salt 3茶匙（15 g）

Step 1 . 1) Remove the scales, gills, and internal organs of the grass carp, wash it clean, and then use a knife perpendicular to the black film on the belly of the fish to gently scrape off this layer of black film. After cutting off the head, divide the fish body in half along the fish bones.

Step 2 . Fish skin facing down, diagonally sliced fish slices.

Step 3 . Fish slices and fish bones are placed in separate containers, each containing 1 teaspoon of salt, 1 teaspoon of cooking wine, 1 egg white, and 1 tablespoon of starch. Marinate for 10 minutes and set aside for later use.

Step 4 . Add 750ml of oil to the pot, then add 250g of Sichuan peppercorns, grass fruit, seasoning, fragrant leaves, cloves, cinnamon, scallions, and ginger. Slowly simmer over low heat for 10 minutes, then add 200g of chili peppers. Reduce heat and simmer for another 5 minutes, then turn off the heat and set aside.

Step 5 . Take another pot, pour in a small amount of base oil, add 3 dried chili peppers, stir fry until fragrant, then add soybean sprouts and 1/2 teaspoon of salt. Stir fry over medium heat until the soybean sprouts are transparent, then transfer to the container for boiling fish and set aside for later use (environmentally friendly practice is to blanch the bean sprouts in boiling water for 2 minutes and set aside for later use).

Step 6 . Boil a pot of water, add fish bones when the water boils, then remove and set aside. Then use chopsticks to slice the fish slices one by one, take them out after boiling, and set aside.

Step 7 . Place the fish bones and fillets on top of soybean sprouts, and then add dried chili peppers (50 grams).

Step 8 . Soak the remaining 200 grams of Sichuan peppercorns in warm water at 40 degrees Celsius for 5 minutes, fully drain the water, and then place them in the oil prepared by decanting the spices in Step 4. Boil over medium heat for 2 minutes, and then add the remaining 200 grams of dried chili peppers. When the oil temperature reaches 80% hot, decant the Sichuan peppercorns and pour them over the instructions in step (7) before consumption.

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