Tongnan Taian Fish
by Little monkey who loves to cook Sichuan food🐵
Favorite
Difficulty
Normal
Time
1h
Serving
2
1. Cut celery and green onions into ginger, pickled peppers, chopped sour radish, shredded garlic and ginger, chopped green onions, chopped green onion and set aside.
2. Wash the fish, add salt, cooking wine, and green onions to marinate for 15 minutes.
3. After 15 minutes, take out the green onions and discard them, add an appropriate amount of sweet potato flour and mix well.
4. Put an appropriate amount of rapeseed oil in the pot.
5. When the oil temperature rises to 70% hot, add the marinated fish pieces.
6. When the fish pieces are fried until golden brown, remove them and set aside.
7. Put an appropriate amount of rapeseed oil and lard in another pot.
8. When the oil temperature rises, add the dried chili, dried pepper, ginger, garlic, soaked chili, soaked ginger, bean paste, sour radish, stir fry evenly, and spray into the cooking wine.
9. Add an appropriate amount of water (the broth is best).
10. Let the soup boil for a few minutes.
11. Add the fried fish pieces, add the vinegar after the soup is boiled, cover and cook for 20 minutes on medium-low heat.
12. After 20 minutes, add celery, green onion, garlic, salt, pepper, white sugar, chicken bouillon and cook for 1 minute.
13. Get the pot.
Tips:When frying fish, you must pay attention to safety! Put them one by one along the side of the pot, and remember not to put them in the middle of the pot to avoid splashing hot oil.
