Name: Authentic Sichuan Boiled Fish-nine Steps to Explain Auntie's Authentic Sichuan Boiled Fish
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 catty Ang Porcupine; Some Shiitake Mushrooms; Some Mushroom; Some tofu; Some shallot; Some starch; Some Red pepper; Some parsley; Some Peanut oil; Some salt; Some Pixian Doubanjiang; Some ginger; Some garlic

Authentic Sichuan Boiled Fish-nine Steps to Explain Auntie's Authentic Sichuan Boiled Fish

by liaimama

4.7 (1)

Favorite

Difficulty

Hard

Time

15m

Serving

…Your Doubaner must be sprinkled with a lot of oil, and deep-fried until the Doubaner is golden brown, otherwise the Doubaner will become bitter and won't it tasteless. "

There is an aunt from Sichuan, who is really close to the water when she learns Sichuan cuisine. My aunt is from Sichuan and she usually speaks Mandarin, but as soon as she asks her how to cook Sichuan cuisine, the authentic local accent without any modification comes out naturally. Listening to the Sichuan flavor, it is really unforgettable. Aunt-in-law awakened the person in her dream. When I was just learning how to cook, I also heard that "Pixian Douban'er is the soul of Sichuan cuisine." However, I always feel that Pixian Douban'er is bitter and not fragrant. It is not as delicious as a similar brand. However, Sichuan dishes made with other brands of Douban'er do not have that flavor. It turns out that I used the wrong one. Cough, blush, blush...

The boiled fish in the restaurant, bright red hot peppers, a large bowl of bright oil, golden bean sprouts at the bottom, and some fish fillets artistically decorated with flowers on the top. This fish fillet is really delicious and tender. Slippery again. But if you make it at home, it should be less oily, tasty and healthy. Like a restaurant, a barrel of oil will probably be finished in a few days.

My aunt's boiled fish is delicious, healthy and delicious. At the bottom is a variety of mushrooms instead of bean sprouts, quoting the original words of my aunt: "Bean sprouts are cheap, and they don't shrink. A big yellow pot is beautiful, and how expensive are mushrooms." In addition to expensive mushrooms, mushrooms are delicious and healthy. Then pour the slurped milky white fish bone soup, sprinkle with light yellow and tender fish fillets, and drizzle with red bean sauce. Wow, a pot of deliciousness, just smell the fragrance and you will know it is authentic. "

Authentic Sichuan Boiled Fish-nine Steps to Explain Auntie's Authentic Sichuan Boiled Fish

1. The big ang stab fish fillets are turned into fillets. Don't throw away the fish bones. Set aside for later use. Put the right amount of salt and starch in the fish fillet and grab it by hand.

Authentic Sichuan Boiled Fish-nine Steps to Explain Auntie's Authentic Sichuan Boiled Fish recipe

2. Put the mixed fish fillets aside and set aside.

3. Put oil in the pan, heat it up, then add a little green onion, ginger and garlic, sauté fragrant and add the fish bones to fry.

4. After the fish bones are fried, they are changed to a high fire, and hot water is added, and it immediately becomes a creamy soup. Turn to low heat and simmer for 20 minutes.

5. Then pick up the fish bones, add the cut tofu, add some salt, and simmer for a while. (Put the fish bones into another plate, with a small amount of fish meat on it, just eat it. Don’t waste it)

6. In another pot, saute the mushrooms and shiitake mushrooms, and add some salt.

7. Put the fried mushrooms into the bottom of the bowl.

8. Bring the fish soup to a boil, add the fish fillets when the water is boiling, and pick up after 1 minute. Pour the fish fillets and fish soup into the bowl of mushrooms.

9. Put a little more oil in the pan of fried mushrooms, saute Pixian bean paste, then saute the onion, ginger, garlic and red pepper, and pour it directly into the fish fillet bowl.

10. Finally, sprinkle with coriander, and a pot of red and attractive boiled fish is ready.

Tips:
1. I use angci fish. The meat of angci fish is tender. If not, you can use grass carp, silver carp or herring instead. If you can buy an ang porcupine fish, you must try it, it is too tender.

2. When filling fish fillets, the thickness should be even, so that it is not easy to rot and easy to cook.

3. If Pixian Douban is not available, you can use other Doubanjiang instead, but this will not produce the authentic taste.

4. I didn’t add MSG, it’s delicious but not healthy; in fact, the fish fillets need to be marinated in cooking wine, but I save it because I don’t like the taste; the pepper is also needed when sauteing the fragrant bean paste, but I hate it. When it comes to the peppercorns, it will be saved.