Sichuan Fragrant Fish Fillet

Name: Sichuan Fragrant Fish Fillet
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 844g Chub; 120g oil; 128g Pickled peppers; 25g Bubble ginger; 12g shallot; 35g garlic; 20g Sweet potato starch; 30g Very delicious; 10g salt; 5g pepper; Some Cooking Wine; 3 slices ginger

by The growth of a princess

4.6 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

The name of [Chuanxiang Fish Fillet] is derived from-made a fish fillet-shaped fish in Sichuan and named it 😂😂 I picked it by myself, there is a better interpretation of the name, you can leave a message.
This Sichuan sweet fish fillet combines the "freshness" of the fish and the "spicy" of the pickled peppers, as well as the smoothness, fat but not greasy, tender meat, fresh and spicy and delicious, with a unique flavor. "

Sichuan Fragrant Fish Fillet

1. Clean the fish killed by the market help, especially the black film in the belly of the fish, be sure to scrape it off, cut off the fins to decompose the fish, and remove the head, tail, steak, and fish meat 844g

2. Cut the fish into large slices with an oblique blade (not too thin, about 0.5cm thick is better) and cut the fish bone into sections

3. Separately chop garlic, pickled peppers, pickled ginger, red peppers, and green onions.

4. Add 3g of salt to the fish fillets and stir with your hands to make a paste

5. After sizing, add sweet potato starch and a little water to the fish fillet until the starch is pure and thoroughly mixed with the fish meat

6. Mixed look

7. Add water to the wok, add green onions, ginger, cooking wine, and the remaining 7g of salt to a boil

8. Bring to a boil and put in the fish head (I only used half of the fish head), fish bones, and fish tail, cook for 10 minutes, let the fish head cooked

9. Place on the disc

10. Continue to cook until the fish fillets in the broth, 4-6 minutes (depending on the thickness of the fish fillets)

11. Pour the fish fillets into the disc, leaving out the head and tail

12. Pour in the flavor is very fresh, you can add a little original soup

13. Pour oil into the pot and heat over medium heat

14. When the oil temperature reaches 5 layers, add Chinese pepper, garlic, pickled pepper, pickled ginger and red pepper

15. Stir it clockwise to get the aroma

16. Pour the fried sauce onto the fish

17. Sprinkle with chopped green onion and finish

18. Finished picture appreciation

Tips:
1. The knife for slicing fish should be sharp, it will be easier to slice, but be careful.

2. The time to fish for fish should not be too long, otherwise the fish will get old and affect the taste.