Home-style Boiled Fish
Boiled fish is an iconic signature dish of the Sichuan and Chongqing regions, celebrated for its numbing-spicy, fresh, aromatic flavor and tender, silky fish flesh. When made with fresh black fish fillets, the dish features firm, low-boned meat with well-defined layers of numbing-spicy and fresh aromatic notes. The sour-spicy golden broth has a rich, robust flavor, delivering a fresh, delicious taste.
Ingredients
Fresh black fish slices
As needed
Cabbage
As needed
Chopped cilantro
As needed
Small chili peppers
As needed
Instructions
1
Step 1
Cut the cabbage into strips and stir-fry briefly.
2
Step 2
Add an appropriate amount of water to the golden broth and bring to a boil, then add the stir-fried cabbage.
3
Step 3
Add the fresh black fish slices to the pot and blanch over low heat to keep the meat tender.
4
Step 4
Then transfer the fish slices to the golden broth pot and cook for 30 seconds.
5
Step 5
Add the chopped cilantro and serve. The fish is tender and smooth, with a rich sour, spicy, and numbing golden broth.
