【sichuan】boiled Fish
1.
One grass carp, head and tail removed, fishing line removed, spine removed, fin removed, and sliced into two pieces.
2.
Remove the skin and the fish ribs in the middle. When cutting fish fillets, do not cut the first piece, and then cut the second piece, and cut into butterfly pieces with a thickness of about two millimeters.
3.
Add the fish fillets to a tablespoon of cooking wine. A teaspoon of ground pepper. One gram of salt and half an egg white. A spoonful of cornstarch. Grab it evenly with your hands. Marinate for fifteen to twenty minutes. (There are few people in my family. I made half of the fish fillets, but used all the heads, tails, and steaks. I plan to make the remaining half of the fish fillets. If I want to make pickled fish, I can save it. Some fish heads, fish bones come out).
4.
Put two tablespoons of oil in the wok over low heat. Add dried chili and Sichuan Dahongpao pepper to deep fry until fragrant. Add ginger slices and fry garlic slices for a fragrant flavor. Add two tablespoons of Pixian bean paste and fry until the red oil appears.
5.
Add fish head, fish tail, fish steak and fish fins. Add warm water to submerge the fish bones. Bring to a boil and simmer for 15 to 20 minutes. Add a little salt and season with sugar.
6.
Soy bean sprouts are blanched. For potting and bottoming.
7.
Remove the stewed fish cubes.
8.
Put the marinated fish fillets into the pot one by one and cook for about one minute. Don't stir in the middle. Sheng out.
9.
Put a tablespoon of oil in the wok, fry the dried chili segments on a low heat, turn off the heat, and put a handful of green sesame peppers after the pan. Pour quickly into the filled fish fillets. You can also put the green sesame pepper on the fish fillet and simmer in hot oil.
10.
The fragrant and spicy poached fish fillet is ready.
Tips:
1. Doubanjiang must choose authentic Sichuan Pixian Douban.
2. The best choice for Sichuan pepper is Dahongpao.
3. Green sesame pepper is essential.
