Spicy boiled fish is a famous dish in Sichuan and Chongqing, belonging to Sichuan cuisine or Chongqing cuisine. This dish is fresh and tender, spicy but not dry, fresh and mellow, with endless aftertaste.
Choose fresh and vigorous live fish as raw materials, and give full play to the effects of pepper in keeping out cold, benefiting qi and nourishing blood. Cooked meat will not become tough at all, and its taste is smooth and tender, oily but not greasy. It not only removes the fishy smell of fish, but also keeps the fish fresh and tender. A dazzling array of red peppers make people shine, spicy but not dry, hemp but not bitter.
Prepare materials
Longliyu
two
soybean sprout
500 grams
albumen
one
Sichuan pepper
pepper
Pixian red oil bean paste
verdant
ginger slice
Garlic slices
salt
Cooking wine
Step one, wash bean sprouts.
Step 2: Cut the onion, ginger and garlic into sections, and wipe the dried Chili with a kitchen paper towel.
Step 3: Slice the fish and add an egg white, a little salt, cooking wine and starch slurry.
Step four, put the bean sprouts in a boiling pot and blanch until it is broken, and add a proper amount of salt when blanching.
Step 5, spread the baked soybean sprouts on the bottom of the basin.
Step 6, put the right amount of oil in the pot, add the pepper particles and fry the fragrance with low fire.
Step 7, after turning off the fire, add the dried red pepper, stir-fry it a little, and then take it out for later use.
Step 8: Add a tablespoon of chopped red oil bean paste and stir-fry red oil.
Step 9, add ginger slices and garlic slices and stir fry for a while.
Step 10, add the right amount of hot water to boil, and the amount of water should be around the fish fillets.
Step 11: Put the fish fillets into the pot one by one.
Step 12: Cook the fish fillets until they turn white, and pour them into the pot together with bean sprouts and soup.
Step 13: Add the previously fried pepper, dried red pepper and onion.
Step 14: Take another pot, burn proper amount of oil and pour it into the basin.
Fifteenth step, finished product appreciation.
Note: I am a chef, and I will update at least one new dish every day. If necessary or in doubt, you can leave a message or pay attention for a long time. Thank you for your support ~
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Share sweet and sour pork ribs, alcohol peanuts, boiled bamboo shoots and toothpick meat tomorrow, so stay tuned.