The Chef Teaches You How to Cook Sichuan Cuisine: Spicy Boiled Fish

The Chef Teaches You How to Cook Sichuan Cuisine: Spicy Boiled Fish

1. Ingredients: 1 piece of fresh fish (approximately 2 catties is most suitable), vegetables (usually bean sprouts used in restaurants, make your own according to personal preference)

Accessories: eggs, ginger, onion and garlic.

2. Seasoning: red-oiled watercress, dried chili, pepper, three-five hot pot ingredients, pepper, cooking wine, chili noodles. (Instead of Zaba chili, it is convenient to make pictures at home. The Zaba chili in the restaurant is a chili sauce made from dried chili peppers, Chinese prickly ash and spices, softened and processed.)

3. Fish fillets into slices, finely chop ginger and garlic, and chopped green onions.

4. There is a saying in the kitchen of "salted fish and light meat", which means that you need to add more salt to the fish (the same amount of fish meat is 2-3 times more salt than pork). Add salt, cooking wine, a little chicken essence and monosodium glutamate to the fish fillets, mix well by hand, then add egg white and a little cornstarch and mix well.

5. Stir-fry the greens under the bottom of the pot.

6. Bring water to a boil, add a little salt and cooking wine. Then add the fish bones and cook for a while (no more than a minute) to remove some of the fishy smell and boil the whole fish blood into the water.

7. Add a small amount of oil to the pot, add watercress and hot pot ingredients (two small pieces are enough) and stir-fry over low heat. When the hot pot ingredients melt, add minced ginger garlic and chili noodles. Stir fry and add water

8. Add water to the pot to make red soup, which can be seasoned with chicken essence, monosodium glutamate and pepper. Since the dishes are spicy and spicy, the salty taste of the soup should be a little bit stronger (it should have obvious salty taste in the mouth), and the amount of chicken essence used is twice that of MSG. There are a lot of chili skins in the soup, so if you want to make the dish more beautiful, filter it out (strainers are available in supermarkets).

Then put the fish bones in the pot and cook them to be potted. (The fish bones will cook for at most one minute, and use a low heat)

9. Bring water to a boil, put a little salt and cooking wine. Put the fish fillets in the pot and just blanch them.

10. The fish fillets are best half-cooked (the fish is cooked completely after pouring in hot oil at the end), so that the fish has a taste. Then don't put the fish fillets on top of the fish bones, just add chili oil, the key is whether this dish is delicious or not.

11. The oil is heated to 60% hot, about 160 degrees (this can only be based on experience). Quickly pour the plate of dried chili and Chinese pepper into the pan and fry it until fragrant, then pour it on the fish fillets. (The whole process takes only a few seconds)

12. Just sprinkle with chopped green onions. This dish is more difficult and requires rich cooking experience.