Cooking technology of Sichuan-style boiled fish: fish 250g, green garlic 150g, celery 100g, dried chili 15g, Pixian watercress 40g, clear oil 200g, soy sauce 15g, monosodium glutamate 1g, etc. Practice: 1, slaughter and wash the fish, chop off the head and tail, slice into fillets, and chop the remaining fish chops into several pieces. Grab the fillets with a little salt, cooking wine, corn flour and an egg white and marinate for 15 minutes. Put the fish head, fish tail and fish steak in another plate and marinate them in the same way. 2. Boil a small pot of water, wash the bean sprouts, scald them with boiling water, remove them and put them in a large pot, and sprinkle a little salt according to your personal taste. 3. Add three times as much oil as usual to a clean wok. When the oil is hot, add three tablespoons of watercress (or chop and stir fry) and stir fry with ginger, garlic, onion, pepper, Chili powder and dried pepper. Add head, tail and fish chops, turn to high heat, stir well, add cooking wine, soy sauce, pepper and sugar, continue to stir for a while, add some hot water, add salt and monosodium glutamate to taste (salty). When the water boils, keep the fire, put the fish slices in one by one, spread them out with chopsticks, and turn off the fire after 3~5 minutes. Pour the cooked fish and all the soup into the cauldron where the bean sprouts were just put. 4. Take a clean pot and pour in half a catty of oil (the specific amount of oil depends on the size of the container). Fish and bean sprouts will be submerged when poured into a large basin. Turn off the fire when the oil is hot and let it dry first. Then add a lot of pepper and dried pepper (depending on the degree of personal spicy), stir-fry slowly with low fire to get the fragrance of pepper and pepper. Be careful that the fire is not too big, so as not to explode. 5. When the color of pepper changes quickly, turn off the fire immediately and pour the oil and pepper in the pot into the big pot of fish. This delicious boiled fish will do. Another way: 2 kg of fish, (three servings) three ounces of dried red pepper (to be cut open), half a bowl of pepper, ten garlic cloves, one piece of ginger, five onions finely cut into chopped green onion, a little salt, half an egg white, a little starch, three ounces of sunflower oil, two ounces of Chili oil, a pinch of white sesame seeds, one cucumber and one soybean sprout. Step 1. Wash the fish and pay attention to the black part of the belly. Pick out the fish along the bones and cut the fillets into half-centimeter-thick fillets with a knife, so there won't be so many thorns. (Tip: When buying fish, you can ask the master to help you pick the fish head and fishbone. As for the fish fillets, you'd better go home and slice them slowly, because the master doesn't have much time to slice them for you. 2. Put the fish fillets into a dish, add egg white, salt and starch, grab them evenly by hand, cut garlic into mashed garlic for later use, remove seeds from dried peppers and cut them into sections, and cut sauerkraut and Jiang Ye into sections for later use. 3. Heat the oil in the pot, add ginger, garlic, red pepper and pepper, stir fry the fish bones, and then put them in cold water. After rolling, pour the cut cucumber and soybean sprouts into the pot. 4。 Add fish fillets evenly, add a little salt and monosodium glutamate, sprinkle with white sesame seeds, and serve in a large basin. You don't need to wait for the water to boil after you put in the fish fillets, just a little bubbling, so the fish fillets will be smooth and tender! ) 5. This is the most important thing! Look at the smell of fish. Heat the pan, pour in the oil and Chili oil, and heat it to 80%. Put down the red pepper and pepper and stir-fry until fragrant (be careful not to stir-fry for too long, just change color slightly). Pour it directly on the fish noodles, only listen to the "squeaking" sound, sprinkle with chopped green onion, and the fragrance will come to your face, spread throughout the kitchen, and float to the table, and then serve. Ingredients for home-cooked boiled fish: fresh fish, bean sprouts and shredded mustard. Seasoning: cooking wine, salad oil, onion, ginger, garlic, pepper, pepper, bean paste and starch. Practice: 1. Wash and slice fresh fish, add cooking wine, salt, chopped green onion and ginger foam into a bowl, and add starch for about 20 minutes. 2. Boil in water for about 3 ~ 5 minutes. 3. Copy the bean sprouts, put them in the pot, spread the shredded mustard tuber, take out the cooked fish and spread them on the bean sprouts and mustard tuber for later use. 4. Pour out the soup of boiled fish, wash the pan and boil it dry, pour in salad oil (the amount of oil is appropriate to cover the fish fillets), add pepper, pepper, ginger slices and garlic foam after a small fire, stir fry until fragrant, and sprinkle with 3 spoonfuls of salt. 5. after cooking, pour it into the basin, and some fish fillets will be exposed. Stir-fry some pepper and pepper before cooking fish. When cooking, the red pigment in pepper can be fully leached to make the oil turn red and bright. 3. The taste of fish is pickled from the front, so you can't consider seasoning at the back as usual, and you should pickle it thoroughly. You can put a little chicken essence. 4, don't fry peppers, because they are fried in oil, so don't use fire, otherwise it will affect your appetite and be unhealthy. 5. The specific dosage of fried pepper and pepper depends on the size of the prepared container, and the fish and bean sprouts are all submerged in a large basin, which can be visually observed. 6. After the fish is done, you can pour the soup back into the pot and put tofu or vermicelli or konjac. , which is boiled fish hot pot. Or simply put the cooked fish in the electric hot pot at the beginning, and just fire it after eating the fish.