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Introduction:

"Why is it called boiling fish? Pour the hot oil and it will boil in the bowl."

Production steps:

Step 1: prepare a fresh black fish

Step 2: cut off the head and keep the tail. Cut the fish into two pieces along the middle bone

Step 3: fish skin down, cut into thick and thin pieces

Step 4: prepare the seasoning, slice the ginger and garlic, cut the dried pepper into sections

Step 5: put the Flammulina velutipes into a boiling water pot, blanch until it is cooked, then remove and drain the water and put it into a bowl

Step 6: add salt, starch, egg white and cooking wine to fish fillets

Step 7: pour the hot oil into pepper, dry pepper and bean paste, stir fry the red oil and fragrance slowly.

Step 8: put a small piece of hot pot bottom material into the pot, increase half pot water, bring to a boil over high heat, and slowly boil over low heat for about 10 minutes

Step 9: 10 minutes later, turn to high heat, boil the soup in the pot until it boils, add the marinated fish fillets, cook them well and put them in a bowl like Flammulina velutipes

Step 10: change a clean pot, pour in more oil, put in the remaining pepper and stir fry until fragrant. Be careful not to fry. Pour the oil into the fish fillets, sprinkle with coriander and then eat the scallions

Materials required:

Black fish: moderate

Coriander: moderate

Scallion: right amount

Ginger: right amount

Garlic: right amount

Hotpot seasoning: 30g

Bean paste: right amount

Dry pepper: right amount

Zanthoxylum bungeanum: right amount

Note: 1. The bean paste should be fried slowly over low heat, so that the red oil is good-looking and the taste is strong. 2. Add a small piece of hot pot seasoning (not boiled fish seasoning) to make it taste better and similar to the outside. If only the bean paste is put, the flavor is less butter, and there is butter fragrance in the hot pot seasoning. 3. If you like to eat the flavor, you can add some pickled peppers

Production difficulty: simple

Process: boiling

Production time: 20 minutes

Taste: medium spicy