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Author: ran

 Spicy and fresh.

Ingredients

Fish

1500g, whole fish before processing

Starch

30ml, pea starch

Peppercorns

1 handful, about 30-50

Ginger

1 piece, the size of two thumbs

Oil

10ml+40ml

Cooking wine

70-100ml

Dried chili

50ml, dried chili powder (ground)

Farbeit sauce

200ml

Garlic

1

Salt

2 spoons

Side dishes

Seasonal fresh vegetables, according to personal preference

Steps for boiling fish

Step 1

Wash and drain the fish slices, fish heads and fish fillets and put them in two bowls. Mix salt, starch and cooking wine to make a marinade and pour it into the fish slices, fish heads and fish fillets. Marinate them evenly for later use. Wash and select vegetables according to their nature and set aside.  Slice ginger and garlic (mince) for later use

Step 2

Pour oil (10ml) into the pot and heat it over high heat. Turn to medium-low heat and add bean paste, ginger, garlic, and half of the peppercorns and slowly stir-fry until the oil turns red and fragrant. Pour in the broth (water), add the fish head, fish fillet, and side dishes, and turn to high heat to boil. Turn to low heat, remove all the vegetables and put them in a bowl for later use

Step 3

Turn to high heat to boil the soup again, add the fish fillets and cook briefly (within 60 seconds). Turn off the heat immediately when the fish meat starts to turn white, remove the pot and pour it into the vegetable bowl, sprinkle with the remaining peppercorns and dried chili powder

Step 4

Pour more oil (40ml) into the pot, turn to high heat and turn off the heat, pour the oil into the vegetable bowl, sizzle it up o(≧v≦)o~~