Spicy and Fragrant, Smooth and Tender-jiaolongli Fish

Name: Spicy and Fragrant, Smooth and Tender-jiaolongli Fish
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: Some Long Li Fish Fillet; Some garlic; Some Raw pepper; Some Millet pepper; Some Millet pickled peppers; Some salt; Some Cooking Wine; Some White pepper; Some Chicken Essence; Some egg; Some starch; Some Sugar

by Night dire

4.6 (1)

Favorite

Difficulty

Normal

Time

20m

Serving

2

It's really spicy and delicious, smooth and tender.
Next time if a friend comes to be a guest at home, I will definitely make this dish. O(∩_∩)O
The original method is slightly different from mine. I added a little red millet pepper to increase the spiciness, and added a little sugar to improve the freshness. The other steps and materials are the same.
There are still a few tricks to this dish, and after mastering it, it will be able to make a taste comparable to that of a restaurant.
Would it be okay to replace the dragon fish with grass carp and silver carp? Can it even be replaced with chicken slices or rabbit slices? Try it another day.
What needs to be reminded is that Long Liyu, it is said that it cannot be microwaved and thawed, otherwise the umami taste will be lost. It is best to leave it in the refrigerator overnight and thaw naturally. "

Spicy and Fragrant, Smooth and Tender-jiaolongli Fish

1. Longli fish was placed in the refrigerator overnight in advance to thaw naturally. After washing, cut finger-thick strips, add salt, cooking wine, chicken essence, and white pepper, mix well and marinate for 10 minutes, remove the fishy smell and increase the flavor.

Spicy and Fragrant, Smooth and Tender-jiaolongli Fish recipe

2. 2. Adjust the aroma of peppers: millet pickled peppers, red millet peppers, cut into circles, fresh peppers (or dried green peppers), roll or crush, slice garlic for later use.

3. Add an egg white and a small amount of starch to the marinated fish, mix well, and paste the fish to lock the moisture and flavor of the fish.

4. Fish boiled in water: Put water in the pot and turn on the fire. Add the fish when the water temperature is 70 to 80% and there are dense small blisters at the bottom of the pot. When the fish is bleached, set it aside.

5. Put a little base oil in the pot, add pickled pepper, millet pepper, pepper and garlic when the oil is hot and sauté until fragrant.

6. Pour in hot water, add chicken essence (or chicken broth, either) and a little sugar to make it fresh. Bring to a boil for a few minutes, boil the soup, and pour it on the fish.

Tips:
Ps:

1. Don't use a microwave oven or thawing longli fish, but place it in the refrigerator to thaw naturally to keep the fish's fresh taste.

2. Add egg white and a small amount of cornstarch to the fish and mix well to slush the fish, lock the moisture and flavor of the fish, and make the fish more tender.

3. Boil the fish instead of blanching. Add the fish when the water temperature is 70 to 80% and there are dense small blisters at the bottom of the pot. When the fish is bleached, it will be cooked. At this time, the fish is very tender.

4. Two kinds of seasonings give out the aroma of pepper: millet pickled pepper and raw pepper (I used dried green pepper). Because both millet pepper and green pepper have a "green and astringent" spicy flavor, they are very unique. The combination of the two makes the pepper aroma very strong and fragrant. Crushing or rolling the peppercorns is more flavorful.

The taste is really spicy and fragrant, smooth and tender. It is strongly recommended for children's shoes who like Sichuan food to try it.