Cooking Category: Boiled Cuisine: Sichuan Cuisine
Ingredients Category: Fish Taste: Spicy
Suitable Season: Spring
Method:
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1. Kill the fish, wash it, chop off the head and tail, slice it into fillets, and chop the remaining fish steaks into several pieces. Mix the fish fillets with a little salt, cooking wine, cornstarch and an egg white, and marinate for 15 minutes. Put the head, tail and fish fillets on separate plates and marinate in the same way)
2. Boil a small pot of water, wash the bean sprouts, blanch them in boiling water, and put them into a large basin. , sprinkle a little salt according to personal taste and set aside.
3. Add three times the amount of oil for normal cooking in a clean wok. After the oil is hot, add three tablespoons of watercress (or minced and stir-fried) and stir-fry until fragrant. Add ginger, garlic, green onions, and peppercorns. , chili powder and dried red pepper stir-fry over medium-low heat. After the taste is out, add the head, tail and fish fillets, turn to high heat, stir well, add cooking wine, soy sauce, pepper, and sugar. Continue to stir-fry for a while, add some hot water, and season with salt and MSG (taste for saltiness). ). When the water boils, keep the fire high, add the fish fillets one by one, scatter them with chopsticks, and turn off the heat after 3 to 5 minutes. Pour the cooked fish and all the soup into the large basin that held the bean sprouts.
4. Take another clean pot and pour half a kilogram of oil (the specific amount of oil depends on the size of the prepared container. When pouring into a large basin, the fish and bean sprouts are completely submerged. You can visually check one time). After the oil is hot, turn off the heat and let it dry for a while. Then add a lot of Sichuan peppercorns and dried chili peppers (depending on your personal preference for spicy food), and slowly stir-fry over low heat to bring out the aroma of the Sichuan peppercorns and chili peppers. Pay attention not to make the fire too high to avoid burning.
5. When the color of the pepper changes quickly, turn off the heat immediately and pour the oil and Sichuan peppercorns in the pot into the large basin containing the fish