Name: [boiled Fish] Teaches How to Fill Fish Fillets
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: A grass carp; Some Bean sprouts; Some Cucumber; Some Chinese cabbage; Some shallot; Some ginger; Some garlic; Some Dried chili; Some pepper; Some Pixian Doubanjiang; Some Egg white; Some starch; Some salt; Some Chicken Essence; Some Cooking Wine

[boiled Fish] Teaches How to Fill Fish Fillets

by Ball kitchen

5.0 (1)

Favorite

Difficulty

Hard

Time

15m

Serving

"Boiled fish (fish filets in hot chili oil)", also known as "jiang water boiled river fish", is the flavor of Chongqing Yubei. The seemingly primitive method, the actual workmanship is exquisite--choose fresh live fish, and make full use of chilli to keep out the cold , Nourishing qi and nourishing blood, the cooked meat will not become tough at all, the taste is smooth, oily but not greasy. It not only removes the fishy smell, but also maintains the freshness of the fish. The red pepper is bright and eye-catching, spicy It is not dry, numb but not bitter. "Hemp is on top, spicy and enjoyable", which makes boiled fish popular all over the country in a mess.

"Boiled fish" originated in the Yubei area of Chongqing. The chef who invented this dish was from a Sichuanese family. In a culinary competition held in Chongqing in 1983, he used a cooking method similar to the current poached fish to make "poached pork slices" that was completely different from the traditional methods at that time. He also won the grand prize for this.

Since winning the award, family, friends and friends have come to congratulate him. Every time he entertains guests, he has to cook "poached pork slices" by himself. On this day, a friend who grew up together came to visit. This friend lives by the Jialing River. Every time he comes, he has to bring a few grass carp from the Jialing River. This time is no exception. It’s affirmative to have a few drinks whenever you get together. When it was near noon, the master worries about lunch instead, not for anything else, just because this friend has refrained from eating big meat since he was a child, but the family didn’t prepare other meat, and the master I also want my friends to share the award-winning dishes. While worrying, the fish jumping in the tub reminded the master, why not boil the "fish". In this way, the first pot of boiled fish was born. What I didn't expect was that the deliciousness and spicy thickness of the fish made my friends full of praise, and the master himself was surprised. From then on, the master began to study "boiled fish" with great concentration. From the characteristics of the fish, the spicy collocation to the color innovation and other aspects, he strived to achieve excellence. After more than a year of hard work, the boiled fish was basically shaped in 1985. "

[boiled Fish] Teaches How to Fill Fish Fillets

1. Dispose of a clean grass carp.

[boiled Fish] Teaches How to Fill Fish Fillets recipe

2. Cut in half from the tail to the bone, and then cut along the middle bone toward the head with a horizontal knife.

3. Cut to the head position and cut off.

4. Then slice and remove the large spines on the inside of the fish.

5. Slice it and cut it off, so that it is a whole piece of fish, and the other half of the fish is processed in the same way.

6. Cut out the fish fillets with even thickness. The head and tail bones of the fish can be used to cook fish soup.

7. Bean sprouts, cucumber, Chinese cabbage.

8. Rinse the bean sprouts, cut the cucumber into strips, and cut the Chinese cabbage into inch sections.

9. Add appropriate amount of salt, chicken essence, cooking wine, starch, and an egg white to the fish fillets and marinate for a while.

10. Put an appropriate amount of oil in a pot to heat, sauté the garlic, add bean sprouts, cucumber, and Chinese cabbage, add an appropriate amount of salt and fry until cooked.

11. Spread it out and spread it in a stainless steel basin.

12. Put an appropriate amount of oil in the pot, add sliced ginger, pepper, and Pixian bean paste.

13. After fry the red oil, add some water and bring to a boil.

14. Add in the marinated fish fillets smoothly. The fish is easy to cook. Do not take too long. Add appropriate amount of salt and chicken essence to the soup depending on the saltiness. After cooking, pour it into a stainless steel bowl with green vegetables.

15. Raise the pot and add some oil and chopped dried chilies.

16. Sprinkle a handful of chives on the stainless steel basin, pour the hot oil and dried chilies, stir out the scent of onions and serve on the table. If you want the inside to be hotter, put the whole stainless steel pot on the gas stove and continue from the bottom Heat it for five minutes and it will taste even better.