Name: Sichuan Cuisine: Boiled Fish
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 piece Silver carp; Some Sauerkraut; Some Pixian Doubanjiang; Some Dried red chili; Some pepper; Some ginger; Some garlic; Some star anise; Some Sanna; Some Tsaoko; Some starch; Some salt; Some Chicken Bouillon Powder; Some White pepper; Some Sugar

Sichuan Cuisine: Boiled Fish

by Scattered 2011

4.8 (1)

Favorite

Difficulty

Normal

Time

10m

Serving

The method of boiled fish seems primitive, but the actual workmanship is exquisite-this dish has the effect of warming the cold, replenishing qi and nourishing blood. The cooked meat will not become tough at all, and the taste will be smooth and tender, but not greasy. It not only removes the fishy smell, but also keeps the fish fresh and tender.
In this "Sichuan Cuisine: Boiled Fish", I put Sichuan's special sauerkraut, which tastes very good~! "

Sichuan Cuisine: Boiled Fish

1. After the silver carp is cleaned by the store, rinse it with clean water repeatedly, and then chop it into fish pieces;

2. Spread the fish pieces with appropriate amount of salt and starch, and marinate for a while;

3. Chopped sauerkraut; I use my own sauerkraut, which tastes just right, so there is no need to wash it; if it is sauerkraut bought from the market, rinse it with water and squeeze the water before cutting;

4. The garlic is peeled off and washed; after the ginger is washed, cut into ginger pieces, the size of the ginger pieces is shown in the figure; chopped star anise, sanna, and grass fruit;

5. Heat up the wok, pour in rapeseed oil and heat;

6. Add Pixian bean paste and fry the red oil. At this time, the fragrance will come out;

7. Add the dried red pepper and peppercorns cut into sections;

8. Add sauerkraut and fry until fragrant;

9. Pour an appropriate amount of water into the pot;

10. Add salt

11. Put in star anise, San Nai, Cao Guo;

12. Add ginger;

13. Add garlic and bring to a boil;

14. After the broth is boiled, put in the fish head;

15. When the fish head soup is boiling, prepare the fish cubes;

16. Put all the pieces of fish into the soup, method: put the pieces of fish into the pot one by one with your hands or chopsticks;

17. After the fish pieces are cooked, add chicken essence, white pepper, and appropriate amount of sugar before serving; turn off the heat and serve.

Tips:
1. Do not pour the fish pieces into the pot all at once;

2. According to personal preference, you can also put some vegetables, such as bean sprouts, phoenix tails and the like;