Boiled fish, also known as boiled river fish or boiled fish fillets, is a traditional Han Chinese dish in Sichuan and Chongqing. It was first popular in Cuiyun Township, Yubei District, Chongqing.  This vegetable is oily but not greasy, spicy but not dry, numb but not bitter, the meat is smooth, tender and delicious, and the spicy taste is thick.

Ami teaches you how to make boiled fish at home. The operation is simple. The fish meat is smooth and tender, spicy and delicious: the home cooking method of “boiling fish in boiling water” is easy to operate and delicious!
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The preparation method is to mix the fish fillets with cooking wine, starch, egg white and appropriate amount of salt, add ginger and marinate for 15 minutes. Heat oil in a pan, add ginger slices and sauté until fragrant, then add fish head and lightly fry, add cooking wine, water, green onions, cook for 15-20 minutes, scoop up the soup and set aside. Heat hot water in a pot, add an appropriate amount of salt, cook the side dishes until they are cooked through, remove them and place them at the bottom of a deep basin for later use. Put oil in the pot and sauté the minced garlic until fragrant, put the bean paste into the pot and slowly stir-fry until the red oil comes out. Pour in the fish soup, add cooking wine, sugar and salt to adjust the flavor. After the soup boils, add the fish fillets. In the soup, cook until it changes color, pour into a deep basin, sprinkle with chopped green onion and coriander, heat 3-4 tablespoons of oil, add a little Sichuan peppercorns and heat until 80% hot, then pour it on the fish fillets.