Sichuan Cuisine Series: Chongqing Tofu Fish, how to make local specialties!

In recent years, Chongqing has become a popular city for domestic tourism. The outspoken people in Sichuan and Chongqing and Chongqing’s unique landscape have been praised by tourists. With the popularity of Chongqing, the delicacies in the streets and alleys of Chongqing have also been revealed to everyone. Today we are going to talk big. This dish is also a very famous dish in Chongqing and it is also a boiled dish. That’s right, it’s Chongqing Tofu Fish.

Speaking of this tofu fish, just thinking about its appearance makes people drool. Every time I eat tofu fish, even if it is two pounds of fish, I can eat it by myself. Because it is so delicious. Without further ado, let’s take a look at how to make this Chongqing bean curd fish.

First of all, it is still time to introduce the ingredients. The ingredients we need to use are bighead carp. Bighead carp is actually a fat-headed fish. Yes, it is the fish with a big head. Then there is Douhua. After all, it’s tofu pudding and fish, it’s mainly tofu pudding and fish. As for excipients, it’s very complicated.

After all, this is a local specialty dish, and Chongqing’s characteristics are fresh, fragrant, numb and spicy, all of which are indispensable. It’s definitely not easy to make spicy and spicy food, so it requires so many ingredients. You have to remember everything. You need to have Sichuan peppercorns, chili peppers, pickled peppers, onions, ginger and garlic as spices. For seasoning, in addition to the common salt, soy sauce, cooking wine, oil, pepper and chili powder, you also need to prepare some cornstarch, chicken powder and stock. Sounds like a lot, right? Yes, after all, this dish is still somewhat difficult to make.

Of course, we must not forget the essence of this dish, which is Pixian bean paste, which is the key to making bean curd fish become bean curd fish. After talking about the required ingredients and ingredients, we will start cooking. So how to cook this dish?

The first step is the fish cleaning process, which alone takes some effort. You have to remove all the scales from the fat-headed fish first, then dissect the belly and clean out the internal organs, then wash and dry the cleaned fish. To cut the fish, start from the tail and remove the meat completely along the bones. , then fillet the fish into fillets, and then we can marinate the fish.

When pickling, we need to add half a spoonful of salt, two spoons of cornstarch and a spoonful of cooking wine, and then put in all the ginger slices. Gently grasp the fish meat and these seasonings evenly with your hands until the fish meat is elastic. Then chop the pickled pepper and ginger, and prepare the dried chili pepper, Sichuan peppercorns and garlic. For bean curd, you have to boil it over low heat before using it.

The next thing we have to do is to put the prepared dried chili peppers and Sichuan peppercorns into a hot pot and roast them over low heat until fragrant, then take them out and chop them. Then heat up the oil in a pan, add minced ginger and bean paste and stir-fry until red oil appears. After that, add the pickled peppers that we chopped in advance and stir-fry. After frying the red oil, add an appropriate amount of water to the pot to make soup, then add two spoons of oil, a small spoon of pepper and other condiments. Use a spatula to stir it evenly, then cook over high heat for five minutes until it boils.

Then put all the fish fillets into the pot, add some chicken powder, salt and cooking wine to match the taste. Then put the cooked tofu pudding directly at the bottom of the large soup bowl where we will serve the dish, and then pour all the cooked fish meat and soup on the tofu pudding, then the tofu pudding fish dish is completed. That’s right! I almost forgot to sprinkle some chopped green onion to garnish it. Not only will it look better, but it will also smell better.