Spicy Boiled Fish

Prepare ingredients: slice the grass carp for later use (you can also have the fish stall help with this). Slice the green bamboo shoots, wash the bean sprouts, and cut the green onions into sections.

Marinate the fish slices by adding a small amount of salt, cooking wine, white pepper, and starch. Gently mix and marinate for 10–15 minutes to make the fish more tender and flavorful.

Blanch the bean sprouts and green bamboo shoots until just cooked, then remove and spread them at the bottom of a large bowl as a base vegetable.

Pour about 200g of vegetable oil into a pot for the spicy soup base and heat it. Add the sauce packet from the Jingong Spicy Fish seasoning and the chopped green onions, and stir-fry over low heat for 40–60 seconds to release the aroma.

Add an appropriate amount of water or fresh broth to cook the fish. Bring to a boil, first put in the fish head and cook for 1 minute, then add the fish fillets and cook for about 30 seconds, and finally add the fish slices and cook for 1–2 minutes until they turn white and are done.

Once cooked, serve by pouring the fish slices and soup into a bowl with the prepared vegetables, and sprinkle with chopped green onions and sesame seeds before enjoying.