One, boiled fish
Cooking category: boiled Cuisine: Sichuan cuisine
Ingredient category: fish Taste: spicy
Suitable season: spring
Practice:
1, kill the fish and wash it, chop off the head and tail, sliced into slices of fish, and chopped into pieces the rest of the fish steak. Fish fillets with a little salt, cooking wine, cornstarch and an egg white scratched well, marinated for 15 minutes. The head and tail and fish steak another plate, with the same method of marinade)
2, boil a small pot of water, wash the bean sprouts, put into the boiling water, scalded, fished into a large pot, according to personal taste sprinkle a little salt, standby.
3, in a clean frying pan with three times the usual frying oil, oil hot, put three tablespoons of soybean (or chopped fried) burst incense, add ginger, garlic, green onions, peppercorns, paprika, chili powder and dry red chili stir-fry in a small fire. After the taste, add the head and tail and fish fillet, turn to high heat, turn well, add wine and soy sauce, pepper, sugar to taste, continue to stir-fry for a few moments, add some hot water, and at the same time, put salt and monosodium glutamate to taste (to taste salty and bland). When the water boils, keep the heat high, put the fish slices in one by one, use chopsticks to disperse, turn off the heat for 3~5 minutes. Pour the cooked fish and all the broth into the large pot with bean sprouts.
4, another clean pot, pour half a catty of oil (the specific amount of oil depends on the size of the container prepared to pour into a large pot, the fish and bean sprouts all submerged shall prevail, you can eyeball it). When the oil is hot, turn off the heat and let it cool for a while. Then add more peppercorns and dried chili peppers (depending on the individual's degree of numbness and spiciness), and slowly stir-fry the peppercorns and chili peppers with a small fire. Pay attention to the fire is not too big, so as not to fry paste.
5, the color of the pepper is changing, immediately turn off the fire, the pot of oil and pepper chili together poured into a large pot of fish
Two, sauerkraut fish
Sauerkraut fish practice:
1, prepare the raw materials - grass carp a, 2.5 pounds. Originally wanted to buy grass carp, off to the market when grass carp sold out. The fish will clean up, wash, fish belly belly in the black membrane membrane to remove Oh.
2, prepare raw materials - pickles, pickled chili, pickled ginger. Kimchi cut into sections, pickled chili pepper chopped, pickled ginger sliced.
Prepare raw materials - garlic, sliced.
Prepare ingredients - green onion. Cut long pieces of green onion, and five or six slices of ginger.
3, the fish sliced into slices (about 2~3cm can be)
Fish head cut in half, will be sliced fish with three tablespoons of water starch, cooking wine, green onions, ginger, egg white, salt on the code for fifteen minutes.
4, cooking - stir fry condiments, pot of oil is hot, put pickled chili, pickled ginger and garlic, stir fry the flavor, then put the pickles continue to stir fry.
Cooking - Cook fish head. Sauerkraut stir fry for a while, add water Ao boil, put salt.
Water boiled with a small fire continue to cook for five minutes, then put the fish head, cook for ten minutes ......
5, results - pickled fish. In order to eat on the table to facilitate, the fish head with soup moved a pot, and then put into the code into the taste of the fish slices, put monosodium glutamate (MSG), three, four minutes later, turn off the fire, drizzle a little sesame oil, on the table