Boiled series dishes can be described as a typical representative of spicy Sichuan cuisine. The earliest boiled dishes can be described as boiled beef, which is said to have a history of more than 100 years, while boiled fish only began to appear in recent 30 or 40 years. Imitating boiled beef is a common home-cooked dish, so what is the most authentic way? For this reason, I specially consulted a chef friend who has a lot of experience in Sichuan cuisine.
Ingredients: Hualien, salt, chicken essence, pepper, cooking wine, ginger slices, eggs, starch, bean paste, pickled pepper, millet pepper, onion, garlic, pepper and dried pepper.
Exercise:
1. Grass carp (Hualien) is decapitated, boned, fishbone cut into sections and sliced. Cutting fish is a technical job. It's time to show off your knife skills.
2. Sizing. First, put salt, chicken essence, pepper, cooking wine and a few slices of ginger in the fish fillet, put on disposable gloves and stir them evenly by hand until the taste is completely integrated into the fish. Then pour in the egg white and stir it by hand again until it is completely blended. Finally, add a small amount of starch slurry and stir until the fillets are sticky (the amount of starch here is very important, so it's good to add more fish, but only three spoonfuls if you add less fish).
Step 3 cook. Pour the cooking oil into a hot pot, and you can add a small amount of lard to enhance the fragrance (you can not put it). After the oil is heated, add a small amount of bean paste, pickled pepper powder, millet pepper powder, ginger slices, garlic powder and a little spice, stir-fry until the color is slightly enlarged, pour in white water, and boil until the fragrance of all spices is completely integrated into the base soup.
4. After boiling, add fish bones and Pleurotus ostreatus (which can be replaced by bean sprouts), cook for 5 minutes, then remove and put into a plate, and leave the soup in the pot. Put the fish fillets in, cook them until they are medium-cooked, take them out and put them on a plate.
The most critical step is oiling. Put oil in a hot pan, heat it, add dried peppers and prickly ash, stir-fry until fragrant, sprinkle Chili noodles and chopped green onion on the fish fillets, pour boiling oil on the fish, and garnish with coriander to enjoy the delicious food.
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