Boiled Fish

Name: Boiled Fish
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 700g grass carp; 3 pieces Chives; 1 large piece ginger; 4 capsules garlic; 1/2 root Cucumber; 3 pieces celery; 200g Old tofu; 5 tbsp Pure vegetable oil; 3 tablespoons Water starch; 1/2 Egg white; 1/2 tablespoon sesame; 16 capsules Dried chili; 1 tbsp Cooking Wine; 40 capsules pepper; 1.5 teaspoons Chicken noodles; 80g Hot pot bottom material; Some salt

by Saifi

4.9 (1)

Favorite

Difficulty

Hard

Time

20m

Serving

2

This is a common Sichuan dish with various cooking methods. I love the strong hot pot flavor the most to suppress the fishy smell. If there are friends who follow me, you can find that I do very few fish, because I am afraid of fishy and fishbone. Only the hot pot with fish is a frequent visitor to my house. Using hot pot ingredients instead of bean paste, the flavor is rich, and the fish is boiled in a soup made with ginger, garlic, chives and fried. The aroma is full and the fishy smell disappears. However, when the weather is slightly cold, pay attention to choosing the hot pot base with clear oil to avoid condensation of the butter and affect the taste. Because I am in Shenzhen, I still wear short sleeves and sweat when I go out in a hurry, so I reluctantly chose the ordinary block-shaped Chongqing Little Swan hot pot ingredients. I like the crispy cucumber and the delicious tofu, as well as the fragrance of celery, which makes the water fish meat more refreshing. Spicy, delicious, and full of presentation, it can serve as your banquet dish without being timid. "

Boiled Fish

1. Slice the ginger and garlic, and use two small pieces to cut into ginger foam, and cut the green onion into long pieces.

2. Wash the inside and outside of the fish, drain the slices into slices, add cooking wine, appropriate amount of salt, pepper, chicken powder, water starch, egg white, ginger foam, and a few green onions, and grab them by hand.

3. Cut the dried chili into short sections.

4. Cut the cucumber into thin sections, cut the celery into equal length sections, and break the tofu into pieces by hand.

5. Put 2 tablespoons of oil in the pot, switch to low heat when the oil is hot, add the hot pot bottom ingredients and saute until fragrant.

6. Add half of the Chinese pepper, dried chili and green onion, ginger, garlic and saute until fragrant.

7. Use the container you are going to hold the vegetables, add half a container of water (600ml) to the pot, add an appropriate amount of salt, and after the water is boiled, add the fish bones, fish heads, cucumbers, and tofu to cook.

8. Add 1 teaspoon of chicken powder, put the celery segments and cook them off and turn off the heat.

9. Use a slotted spoon to remove all the ingredients from the pot and place on the bottom of the bowl.

10. Leave the original soup in the pot to bring to a boil, remove the scallions from the marinated fish, put the fish fillets in the pot, lightly scatter them with chopsticks, and boil them over high heat.

11. Cover the cooked fish fillets on the bowl and pour some soup.

12. Sprinkle the other half of dried chili, pepper, and sesame on the fish fillet, cook with 3 tablespoons of oil in a separate pot, and pour it on the bowl from the middle.

Tips:
The tofu can be more delicious by breaking it by hand. The container mentioned in the step does not mean too large or too small. The specific amount of water can be adjusted according to your needs. My bowl has a capacity of 1.2 liters. The reference number of various seasonings can be changed according to the weight of the fish. The oil poured on the bowl must be hot. Spoon a little bit on the chili after the green smoke comes out. If you can hear the sizzling, it should not be overheated. The bitterness will appear and the chili will be mushy.