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;
