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.
