[sichuan] How to Make at Home As Delicious As A Restaurant [sichuan-style Boiled Fish]

Name: [sichuan] How to Make at Home As Delicious As A Restaurant [sichuan-style Boiled Fish]
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 piece grass carp; Some beer; 1/2 Egg white; Some Soy sprouts; Some pepper; Some Dried chili powder; Some Pixian Doubanjiang; Some garlic; Some ginger; Some Scallions; Some Dried Chili Festival; Some Erguotou wine; Some Chicken Essence

by Delightful food temptation

4.6 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

[sichuan] How to Make at Home As Delicious As A Restaurant [sichuan-style Boiled Fish]

1. 1 live grass carp, knock it out with a knife, scrape off the scales with the back of the knife, and deduct the gills. Use the knife on the back of the fish. Press the back of the knife to open the fish head. Open the belly and take out the internal organs. Don't break the gall, it will be very bitter. Scrape off the black film in the belly of the fish and deduct the teeth of the fish, otherwise there will be bitterness. Cut off the fish head, slice the big thorns of the fish, shave off the big fish bones, and chop the fish bones and fish heads into pieces for later use. Slice out the fish fillets with an oblique knife (45 degrees) and put them in a bowl.

[sichuan] How to Make at Home As Delicious As A Restaurant [sichuan-style Boiled Fish] recipe

2. Marinate in beer for 20 minutes (the fish will be white, elastic and not easy to loose), pour out the soaked fish fillets, gently squeeze the water with the palm of your hand, add an appropriate amount of salt, and add cornstarch and half The egg white is sticky again, and a small amount of oil is added to it (the fish fillets will not stick when placed later).

3. Soy bean sprouts, Chinese prickly ash, and dried chili powder are appropriate. Pixian bean paste, minced garlic, and minced ginger. The amount of shallots and dried chili sections are appropriate. Prickly prickly ash and dried chili powder into water to moisten, remove and set aside.

4. Bring the pot to red, go to the oily pot, sprinkle a small amount of salt (the purpose of salting: not stick to the pan when frying the fish) and add the fish pieces, turn the pot, and fry the fish pieces until fragrant. After frying on one side, turn over and continue frying. After frying on both sides, add an appropriate amount of Erguotou wine and simmer for 15 seconds, then add enough water at one time, cover the pot and simmer for 10 minutes on high heat, and whiten the soup. After 10 minutes, turn off the heat and open the lid, and pour out the fish soup.

5. Remove the oil in the pan again, add garlic and minced ginger and stir-fry until fragrant. Then add the bean paste, moistened Chinese pepper and dried chili powder and stir-fry over low heat. Stir-fry the moisture and fry the aroma. After sautéing, pour the fish soup, add appropriate amount of salt, pepper, and dark soy sauce, cover the pot, simmer for 20 minutes on low heat, and cook the spicy and hemp flavor. After 20 minutes, add soybean sprouts and cook. After cooking, remove the soybean sprouts and fish cubes into a bowl. Spread the fish fillets into the pot and push them evenly. After the soup is boiled, add the right amount of chicken essence and cook for 3 minutes, then the fish fillets can be removed. First put the fish fillets into a bowl, then pour the fish soup, add dried chili knots, peppers, and green onions to the bowl, pour a spoonful of boiling oil, and serve deliciously.