They're cooking fish

1

(a) The grassfish is purified by cutting the head of the fish, cutting down two slices of meat and removing the large abdomen of the abdomen; along the line of the fish, the blades of the slash are double-flying, i.e., cutting the first cut to the skin of the fish, cutting the second cut, forming a large piece of fish connected in the middle

2

(a) A good piece of fish is placed in a large bowl, with salt, sugar, chicken, eggnog, wine, sodium and all the pickles except for salad oil; the hand is drawn softly and softly; the chopsticks are not used, and the fish chips are easily broken

3

Finally, add raw oil, do not mix, placate on the surface and hold it for two hours

4

(a) Squeeze the fish again before it comes down

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The rest of the fish head and the bones are cut to pieces, with a small amount of wine and salt (out of weight), evenly mixed and salted

6

(a) The boiler shall be boiled with water, with a little edible oil and salt (other than a fraction), and shall be soybean sprouts and fine boiled; first the soybean sprouts shall be boiled, and then the soybean sprouts shall be boiled, and once again shall be boiled

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(b) The extraction of bean sprouts and fine sprouts, which are placed in containers prepared for fish chips, preferably with larger containers

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Scrambled and cut into big pieces

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add 150 ml of fresh water to the small pots, and add chili, pepper, eight horns, cinnamon, and light fire to boil

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Add vegetable oil, and the fire slowly smells

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Join the garlic and keep the fire blowing slowly

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It's a little yellow when it blows. You can cook fish while making spicy oil。

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A frying pan, a hot pot, a soy sauce, and a small fire。

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It's a big step, it's all about color

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Fry fish bones and heads until they change colour

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(b) Enter water and add a few ginger and garlic chips

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(b) The turn of the fire opens to the white of the soup for about 7 or 8 minutes; a little salt and sugar is added

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(b) Scatter the fish tablets and lay them over the bones and heads of the fish

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(b) Switching to the fire and gently pressing the fish pieces of the surface into the soup juice with chopsticks, cooking them for about one to two minutes, and seeing that the fish pieces of the surface are essentially colored and on fire

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(a) A boiler which is poured into a vegetable container

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The spicy oil is almost ready at this point, while the fish is hot. It doesn't have to be all, just the right amount。

1. How to achieve low oil content: When making homemade Boiled Fish, you don't have to cook it entirely in plain water. Boil fish bones to make a white broth, and cook the fish slices in this broth. Plate the fish bones, broth, and fish slices together. Pour only a thin layer of spicy oil on the surface. It still looks glistening with oil, and every slice gets coated with red oil, making it fragrant and spicy without affecting the texture. In reality, the amount of oil is greatly reduced, and even the fish soup at the bottom is drinkable. 2. How to control flavor and color: The numbing and spicy flavor depends entirely on personal preference. As for chili peppers and Sichuan peppercorns, if you love them and can handle the heat, add more, especially the peppercorns; if you can't handle it or only like the idea, go easy. However, one thing: to get a bright, alluring red color, simply dry-frying dried red chilies isn't enough. I don't know how others do it, but I usually use a classic Sichuan seasoning: spicy bean paste. Whether for seasoning or color, the bean paste is very effective. Even if this method isn't strictly authentic, it tastes perfectly fine. 3. How to make the fish slices springier: Slice the fish diagonally along the grain; if you cut against the grain, it will surely break. The thickness should be moderate; too thick affects the mouthfeel, too thin makes it easy to crumble. The marinating time must be long enough for the salt to penetrate, making the fish more resilient. Ideally, marinate for over 2 hours, or at least 1 hour. Use sweet potato starch for coating, as it provides more elasticity than other starches. Finally, do not stir the fish slices once they are in the pot. 4. How to make the fish slices more flavorful: A longer marinating time naturally makes them more flavorful. Of course, the ratio of the main marinade ingredients is also important. Generally, a ratio of 1:1:1 for salt, sugar, and chicken essence results in a balanced taste. Those with a heavier palate can add a little more salt, and if you dislike chicken essence, you can omit it. Adding bean paste to the soup base also enhances the flavor of the fish slices. 5. How to keep the fish slices tender: The key is controlling the heat; overcooking ruins the taste. After adding the fish slices to the pot, press them into the soup. Remove them as soon as they change color, which takes about 1 or 2 minutes. Don't worry about them being undercooked; the hot soup continues to cook the fish after removing it from the heat, and pouring hot oil on top makes it impossible for them not to be cooked.