Boiled Jiang Tuan

Name: Boiled Jiang Tuan
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 piece Jiang Tuan; 250g Soy sprouts; Some salt; 1 piece Dried red chili; 2 tablespoons pepper; 1 small piece ginger; 1 stage shallot; 4 cloves garlic; Some Dry starch; 2 tablespoons Cooking Wine; 1.5 tablespoons Pixian Doubanjiang; 1.5 tablespoons (or spicy flavor) Spicy Hot Pot Base; 1 piece Egg white; 1.5 tablespoons Soy sauce; 1 tablespoon Sugar; a little parsley

by Daughter of heaven

5.0 (1)

Favorite

Difficulty

Easy

Time

20m

Serving

2

Jiang Tuan is also known as catfish. Catfish have different names in different places. Shanghai is called "catfish", Sichuan is called "Jiang Tuan", and Guizhou is called "Xiyu". Jiang Tuan is also a carnivorous fish. The main food is small fish and aquatic insects. It grows fast. It is the largest fish of its kind. The largest individual can reach 15 kilograms, and the common ones are 2-4 kilograms. Its meat is tender and delicious, rich in fat, and without spines. It is known as the top grade freshwater edible fish.
Jiang Tuan meat is tender and smooth, rich in nutrition. It has the characteristics of thick meat with few thorns, fat texture, white as fat, fresh, tender, smooth, refreshing, and waxy, so it does not need to add too many auxiliary materials to its cooking, and it can be cooked in a short time to make the fish taste delicious Naturally exudes. There are many ways to cook Jiang Tuan, such as boiled Jiang Tuan, white sauce Jiang Tuan, steamed Jiang Tuan, braised Jiang Tuan, Lujiang Tuan fish soup, stewed Jiang Tuan, sliced fried Jiang Tuan fish, etc., especially the "boiled Jiang Tuan" The "Jiang Tuan" approach best reflects the original flavor of Jiang Tuan fish.
Su Dongpo once wrote a poem to praise it: "The pink stone head is still boneless, and the snow-white puffer fish does not medicine people." The poem tells the special features of catfish: the meat is white and tender, the skin is plump, and it has the deliciousness of puffer fish and crucian carp, without the toxin of puffer fish and the thorns of crucian carp.
The Jiang Tuan I bought this time was more than 3 jin, so I divided it twice. "

Boiled Jiang Tuan

1. Jiang Tuan kills and washes it clean.

2. Chop the head and tail, and chop the head into 4 pieces.

3. Cut off the fish steak, chop into small pieces, and slice the fish into slices.

4. Put the head and tail and fish steak on a plate, and put the fish on a separate plate. Add a little cooking wine, pepper, egg white, and dry starch to mix and marinate evenly for about 15 minutes.

5. Chop the green onion, ginger and garlic, finely chop the bean paste, and cut the dried red pepper into small circles.

6. Boil water in a pot, add a little salt, boil the soybean sprouts, remove and drain and place in a large basin for later use.

7. Pour an appropriate amount of oil into the pot, add bean paste and hot pot bottom ingredients and stir fry until fragrant.

8. Add green onion, ginger, garlic, a little peppercorns, and a little dried red chili, and stir fry for a good aroma.

9. Pour in the fish head, fish tail and fish steak, stir fry over high heat until the color changes.

10. Add cooking wine, soy sauce, pepper, sugar, and salt and stir well. Add hot water to the fish cubes, turn to medium-low heat and cook for about 3-5 minutes.

11. Remove the head and tail and place the fish on the blanched bean sprouts. Use a colander to remove the sauce from the pot and discard it.

12. Wait for the water to boil again, keep the heat on high, put the fish fillets in, gently scatter them with chopsticks, and turn off the heat for 2-3 minutes.

13. Pour the cooked fish fillets and all the broth into the large bowl of bean sprouts.

14. Pour an appropriate amount of oil into the pot, add dried red peppers and peppercorns, and fry them on low heat (be careful not to fry them). Turn off the heat immediately when the color of the peppers changes quickly.