Chongqing Taian Fish

Name: Chongqing Taian Fish
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 1 piece Bighead carp; 15g Pickled peppers; 5g salt; 1 piece Soaked radish; 1 piece Bubble ginger; 5 cloves garlic; 1 tablespoon Doubanjiang; 2 pieces parsley; 2 pieces Green onions; 1 tablespoon Soy sauce; 15g Dried peppercorns; 20g Sweet potato starch; 1 tablespoon Cooking Wine; 1/2 spoon Chicken noodles; 1 tablespoon Vinegar; 1 tablespoon Sugar; 300g Vegetable oil; 1 piece star anise; 1 small handful Fennel; 300ml water

by Heart clear as water and pale as clouds

4.7 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

3

Tai'an fish, commonly known as Tuo Tuo Yu, is a famous dish in Chongqing Jianghu cuisine. Tai'an Town is an important traffic road in Sichuan and Chongqing, rich in Jialing River silver carp. Drivers who parked in Tai'an discovered that the fish here is delicious and natural, and the method is special, and then spread to various places. Tai'an fish has a long history because of its exquisite materials and unique workmanship. The dishes are melted in the mouth, oily but not greasy, delicious, smooth, and spicy. It has a long history and is well-known in Bayu. In order to pass on the classics, the Party Committee of Tai'an Town is actively preparing to declare the national intangible cultural heritage, collecting and sorting out the origin of Tai'an fish, so that this traditional famous dish will fragrant all over the world.
Having said so much, I found out that this delicious and explosive hometown dish I have never shared with you. I will share it today. It is not difficult to make a pot of red Taian fish. The red soup looks spicy. It is full of flavour and smells full of aroma, which is mouth-watering. The pieces of fish floating in the soup are as tender as tofu, and they will be broken when you gently pick them up with chopsticks. Take a bite, the fish is smooth and the soup is rich. Compared with the "boiled fish" that everyone often eats, "Taian fish" is not spicy, but the taste is more layered. To describe it by Hong Qigong's taste of Huang Rong cooking, it means "Every time you chew, you will have something Different tastes at a time, either creamy and tender, or sweet and crispy, the flavors are diverse and changeable, just like the endless variety of martial arts masters, which is unpredictable.

Chongqing Taian Fish

1. After tidying up the chub, wash and drain the water

2. Preparation materials: pickled pepper, pickled ginger, green onion, garlic, coriander, dried peppercorns, pickled radish

3. Cut the cleaned fish

4. Then add salt, cooking wine, and sweet potato starch to marinate. Add a little more starch, this amount is: more starch than the starchy meat, less starch than the crispy meat

5. Cut green onions, coriander, thick garlic slices

6. Pickled pepper, pickled ginger, cut into strips, pickled radish, cut into strips

7. Oiled. Use high heat to fry the fish in a frying pan for a little bit, then you can fish them all. This process is just to make the starch and the fish fully bond, so as not to boil them apart, not to make the fish cooked

8. Wash the mushrooms and set aside

9. Heat the oil pan, add vegetable oil, pour the pickled ginger and pickled pepper, a large handful of dried Chinese pepper, 1 tablespoon of bean paste and stir fry to get the red oil

10. Add 1 tablespoon of soy sauce

11. Add star anise and fennel, stir fry for a fragrant flavor

12. Add the right amount of water and half a spoon of sugar to the pot

13. Pour in the washed shiitake mushrooms and bring to a boil

14. After boiling, put the fried fish pieces in, add 1 tablespoon of cooking wine and half a tablespoon of chicken powder, simmer for 5 minutes and turn off the heat, put a large spoon of vinegar (the main purpose of putting vinegar is to get rid of greasy)

15. Put in a pot and sprinkle with coriander and green onions. It’s best to pour it directly into the basin, because the fish is very tender, and it’s easy to break with a shovel.

Tips:
1. Do not fry the fish for too long. Fry it until the skin is slightly yellow, so as not to affect the taste. This process is only to make the starch and the fish fully bond, so as not to boil it, not to make the fish cooked;
2. Pickled ginger and pickled peppers and bean paste are salty, so add salt as needed.