Exclusive Boiled Fish Fillets

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Preparation method: Clean the grass carp and set aside.

Remove the head and tail of the fish, cut the meat from the back of the fish from head to tail, and then cut it into slices.

Place the fish slices in clear water, add an appropriate amount of cooking wine, a little salt, green onions, ginger, and garlic, and soak for half an hour to wash out the blood.

Wash the fish bones clean and set aside.

Clean the fish slices, add an appropriate amount of salt, chicken essence, one egg white, cooking wine, and starch, then mix well to marinate evenly.

For the side dishes, you can add whatever you like. Use an appropriate amount of bean sprouts, shiitake mushrooms, and dried tofu, and set them aside.

Blanch the accompanying vegetables to remove the raw taste, then take them out and drain the water, set aside for use.

Put an appropriate amount of oil in the pan and fry the fish bones until cooked.

Fry the fish bones until cooked, then remove and set aside.

Add an appropriate amount of oil to the pot, sauté the scallions, ginger, and garlic until fragrant, then add an appropriate amount of hot pot base and Pixian broad bean paste, and stir-fry until red oil appears.

Add an appropriate amount of boiling water, scoop out the residue and discard it.

Put the side dishes into the pot and cook with one seasoning, then take them out and place them in a container for later use.

Put the fish bones into the pot, place the shiitake mushrooms at the edge of the pot to stew, simmer for 15 minutes, then remove the fish bones.

Put the fish slices in over low heat, cook slowly until done, and take them out.

Take the fish slices out of the pot and pour them into a container.

Add an appropriate amount of Sichuan peppercorns and dried chili segments, heat oil in the pan, pour it over them, and the aroma will be instantly released, ready to eat.

Finished product image.