Mala Fish

Mala Fish

• Grass Carp — 100g
• Garlic — 10g
• Dried Red Chili Peppers — To taste
• Chicken Essence — To taste
• Salt — To taste
• Peanut Oil — To taste
• Pickled Mountain Peppers — To taste
• Ginger — 10g
• Green Onion — 20g
• Bean Sprouts — To taste

1. Step 1 Chop off the fish head with a knife and split it open from the middle.

2. Step 2 Half of a fish weighing over 3 jin is sufficient.

3. Step 3 Slice the fish into fillets starting from the tail.

4. Step 4 The fish fillets are now ready.

5. Step 5 Coat the fish fillets evenly with sweet potato starch, wash the bean sprouts, and prepare the various seasonings.

6. Step 6 Add oil to the pot, and fry the garlic until fragrant first.

7. Step 7 Add Sichuan peppercorns, scallion, and ginger to sauté.

8. Step 8 Then add the fish bones to stir-fry briefly, and add the pickled peppers.

9. Step 9 Bring water to a boil and simmer for 10 minutes. Add mung bean sprouts and bring to a boil again.

10. Step 10 Once the bean sprouts are cooked, season with salt and chicken essence, then transfer to a basin.

11. Step 11 Then, use chopsticks to add the fish slices into the pot one by one.

12. Step 12 They are cooked once the pot boils again. Pour the soup and fish over the bean sprouts.

13. Step 13 Add peanut oil to the pot, add dried chili peppers and Sichuan peppercorns, and simmer on low heat to extract the spicy flavor for about 2 minutes.

14. Step 14 Pour the prepared chili oil over the fish slices. The spicy fish is ready...

15. Step 15 Smooth and tender fish slices...