How much pepper do you put in the boiled fish?

Not necessarily. According to my personal taste, I usually cover the container.

Chili oil fillets

Ingredients: fish, bean sprouts, vegetables, ginger, garlic, eggs, starch, bean paste, dried peppers, prickly ash, star anise, fragrant leaves, salt, sugar, white pepper, chicken essence and edible oil. Practice steps:

1. Wash the fish, slice it and cut it into 3mm thick pieces. Then put the fish in a big bowl, add salt, sugar, chicken essence, egg white, cooking wine and sweet potato starch, and finally drop sesame oil without stirring. Fish fillets are fragile and marinate evenly for 2 hours.

2. Cut the remaining fish heads and bones into pieces, put them in a container, add a little cooking wine and salt, stir them evenly and marinate them for later use; Blanch the bean sprouts and vegetables in boiling water, then take them out and spread them on the bottom of a big bowl filled with boiled fish.

3. Pour the oil into the pot. When the oil is hot, add spices such as dried pepper and pepper, add onion, ginger and garlic, and fry until the onion, ginger and garlic are slightly golden yellow, and the Chili oil is served.

4. Stir-fry Jiang Mo and minced garlic in a pot, then add bean paste and stir-fry to get red oil, add fish head and bones and stir-fry until both sides change color, then pour in appropriate amount of boiling water, and add ginger slices and garlic slices.

5, change the fire, boil the soup white, add salt and sugar to adjust the taste, and then quickly enter the fish fillets, piece by piece, spread flat on the fish head and fish bones.

6. Switch to medium heat, gently press the fillets into the soup and cook for 1-2 minutes. After the fish fillets are basically discolored, turn off the fire, pour them into a container covered with vegetables, and pour the fried sesame oil on the fish fillets.

Tips:

When boiling boiled fish, the additional step is to add salt, sugar, egg white, cooking wine and sweet potato starch to the fish fillets for salting, and the salting time should be at least 1 hour, and the longer the salting time, the better. And can't stir, gently wipe evenly with your hands. This step can enhance the toughness of fish, which is not fragile, and can remove the fishy smell of fish, making the taste of fish smoother and tender.