Name: Chongqing Bean Flower Fish
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 piece Fathead fish; 500g Bean curd; 2 tablespoons Pixian Doubanjiang; 1.5 tablespoons salt; 15g pepper; 15g Dried chili; 4 cloves garlic; 3 pieces Shallots; 3 tablespoons Cooking Wine; 20g Pickled peppers; 1 piece Bubble ginger; 1 tablespoon Chicken noodles; 1 tablespoon Corn flour; 1 small piece ginger; Some Broth; 2 tablespoons Oyster sauce; 2 tablespoons Chili powder; 2 tablespoons pepper powder; Some Vegetable oil

Chongqing Bean Flower Fish

by Heart clear as water and pale as clouds

4.7 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

Boiled dishes are a dish I never tire of, and I love to cook them, especially boiled fish. I eat two-thirds of the fish every time I cook. Looking through my recipes, this one is my favorite. I didn’t even post a recipe for my favorite dish, so I hurried out to buy a fish and made this dish today! There are many ways to cook boiled fish. Today we will choose pantou fish to make a delicious boiled bean curd fish, which is simple, easy and delicious.

Chongqing Bean Flower Fish

1. One fat head fish, remove the scales and internal organs, wash and drain

2. Start from the tail to remove the fish with a knife

3. Part of the fish bones removed are chopped off

4. Cut the fish into fillets with an oblique blade

5. Fillet under the slice (the fillet must be the same thickness)

6. Add 0.5 tablespoon of salt, 2 tablespoons of cornstarch, ground ginger, 1 tablespoon of cooking wine and lightly grasp it with your hands, until the fish fillets are sticky and elastic

7. Pickled peppers and pickled ginger mince

8. Prepare garlic, pepper and dried red pepper

9. Boil the bean curd with low heat in advance

10. Put the pepper and dried chili in the wok and stir until fragrant brown-red, remove and chop for later use (does not need to be too crushed)

11. Put the rapeseed oil in the wok, add the bean paste and minced ginger, and fry the red oil

12. Add pickled ginger and pickled peppers and stir fry until fragrant

13. Add broth or water

14. Add pepper, oyster sauce and other seasonings, stir for a few times, mix thoroughly and simmer for 5 minutes

15. Put the fish head and fish bones in and boil

16. Then add 1 tablespoon of salt and 2 tablespoons of cooking wine

17. After the water is boiled, put the fish fillets in the pot one by one with chopsticks, add chicken powder and cook over low heat

18. Pour the cooked bean curd into the container

19. The fish is cooked and poured into a container with bean curd, sprinkled with chili powder, pepper powder, chopped shallots, dried pepper and pepper

20. Take another pot, add edible oil to heat, pour the hot oil on the chopped chili, and serve

Tips:
1. Be careful not to put too much starch, just wrap the fish fillets in a thin layer;
2. It is recommended to use rapeseed oil, so that the cooked vegetables have the authentic Sichuan flavor.