When it comes to fish nuggets, we have to talk about the Chongqing region's Tai'an fish, Tai'an fish, also known as "lump fish", is the fish slaughtered into pieces, first fried and then burned, the taste of the spicy, especially with a sense of aftertaste.

The fish is not particularly spicy, mainly spicy aftertaste characteristics, the fish with authentic red camel starch batter after frying and then braised, the taste is particularly rich, the outer layer of slippery, internal sweet incense.

Materials: silver carp

Accessories: tofu

Supplements: salt, scallions, ginger, garlic, pickled ginger, pickled peppers, eggs, red camphor starch, soybean paste, dried peppercorns, dried chili peppers, hot pot primer

Preparation

-?1, kill the fish to remove the scales, remove the gills, remove the entrails, cleaned and slaughtered into an even sized pieces.

-?2, add salt, cooking wine, old ginger slices, large onion knots in the fish block, knead well and leave it for about half an hour.

-?3, pickled pepper, pickled ginger, garlic chopped, dried chili pepper cut into segments.

-?4, tofu cut into small pieces, into the pot of boiling water with salt blanching, and then removed and set aside.

-?5, after the fish pieces marinated, elected onion and ginger do not. Add egg white, stir well, so that all the fish pieces are coated with egg white, and then add wet red pota starch, stir well, so that the fish pieces are hanging paste.

-?6, add more canola oil to the pan, when the oil is cooked, put the fish pieces into the frying one by one, until the fish pieces are golden on both sides can be removed.

-?7, the pot to stay a little canola oil, and add a pile of lard, oil melting open into the dry pepper and chopped pickled ginger garlic, stir fry a few times, into the bean paste and small pieces of hot pot base, stir fry the red oil, but also to the hot pot base frying scattered stir fry flavor, into the dried chili pepper, stir fry evenly, add the right amount of water.

-?8, large fire to boil the soup, add salt, cooking wine, pepper, sugar, monosodium glutamate (MSG) for seasoning, and then adjust to a small fire, simmer for a few minutes to simmer the flavor of the various spices.

-?9, the flavor of the soup simmered almost, the blanched tofu block under the pot, fried fish also poured down, cover the lid, continue to simmer over low heat, so that the tofu and fish fully absorb the flavor of the soup. During the period to turn the flip.

-?10, simmer for about ten minutes, until the fish is cooked soft, with a little bit of cornstarch and water to hook a little bit of thin thickening, open the fire to thicken the soup can be released.

-?11, sprinkle with chopped green onion, put parsley or celery leaves garnish.

This way to make the Tai'an fish is particularly smooth, tender and fresh, spicy and delicious, the tofu and fish are particularly flavorful, rich in flavor and memorable.

1, you can also use grass carp, catfish, or other fish to make taiwanese fish, I eat fish locally mainly chub, mainly chub less thorns.

2, the starch of the batter is best to use red camphor starch, with red camphor starch fried fish pieces, the back of the cooking time is not easy to fall apart.

3, Tai'an fish batter can not be too thin or too thick, generally more than boiled smooth meat, less than fried crispy meat.

4, deep-fried fish, generally deep-fried to the stereotypes can be removed, so as to maintain the tenderness of the fish texture. I prefer to fry a little dry, each feel more flavorful.

5, the production of fried material, it is best to add lard, so that the cooking of the fish more slippery texture, flavor is also more mellow.

6, inside the side dishes can be selected according to each person's preferences or do not add any kind of can, home practice is more casual.

7, adding hot pot base is also to taste more rich, do not add a lot of influence.