As a gourmet, I find that the preparation of Boiled Fish in Hot Chili Oil, or as it’s known in English, “Boiled Fish with Hot Chili Oil,” is a delightful culinary adventure that highlights the perfect balance of flavors and textures. Here’s a simple yet delicious recipe to enjoy this classic Sichuan dish:

First, gather your ingredients: fresh fish (such as grass carp or snakehead), green onions, ginger, garlic, Sichuan peppercorns, red chili peppers, cooking oil, and a selection of spices including star anise, cloves, and cinnamon.

水煮鱼做法的英文

Begin by cleaning and slicing the fish into bite-sized pieces. Set these aside. In a wok, heat oil until it’s smoking hot, then add the Sichuan peppercorns, red chili peppers, and the spice mixture. Stir-fry until the aroma is released.

Next, add the fish pieces to the wok and cook for a few minutes until they start to change color. Pour in enough boiling water to cover the fish and bring it to a boil. Reduce the heat and let it simmer until the fish is cooked through.

水煮鱼做法的英文

Finally, add the chopped green onions and ginger, and let them cook for another minute. Turn off the heat and serve immediately, garnished with additional red chili peppers if desired. The combination of the spicy broth and tender fish is a feast for the senses, making this dish a true gem in the world of Chinese cuisine.

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水煮鱼做法的英文

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