"Boiled fish", also known as "boiled fish in river water", is almost always available in Sichuan restaurants regardless of size. Even some street shops and street food stalls also use it as their main dish. vegetable. But when it comes to the origin of this dish, Boiling Fish Village, which first introduced authentic boiled fish to Beijing, has the most say.

"Boiled fish" originated in the Yubei area of ??Chongqing and has a history of only more than ten years. The chef who invented this dish comes from a Sichuan cuisine family. It can be said that he grew up in the kitchen. In addition, he is smart and studious, and has profound knowledge at a young age. Speaking of his fame, we must mention a cooking competition held in Chongqing in 1983. In this competition, he used a cooking method similar to the current cooking method of boiled fish to make "boiled meat slices" that was completely different from the traditional cooking method at that time. The brand-new "boiled pork slices" won unanimous recognition from the judges for its color, appearance, taste and many other characteristics, and he also won the grand prize.

Since winning the award, relatives and friends have come to congratulate him. Every time he entertains guests, he has to cook "boiled meat slices" himself. On this day, a friend who grew up with me came to visit. This friend lives by the Jialing River. Every time he comes, he brings a few freshly caught Jialing River grass carp, and this time is no exception. Every time we get together, we must have a few drinks. Seeing that it was almost noon, the master was worried about lunch. It was not for anything else, but because this friend had avoided eating big meat since he was a child, and he didn’t prepare other meat at home, and the master I also want to share with my friends the winning dishes from the competition. When he was worried, the fish jumping in the wooden basin reminded the master why not boil the "fish meat". In this way, the first pot of boiled fish was born. Unexpectedly, the fish meat was delicious and spicy, which made friends praise it and the chef himself was surprised.

From then on, the chef began to study "boiled fish" with great concentration, striving for excellence in many aspects such as the characteristics of the fish, the combination of spicy food, and the innovation of color types. After more than a year of hard work, in 1985, Shui The boiled fish is basically finalized. Soon boiled fish took the lead in the local catering market, and it was gradually improved. By the mid-1990s, a boiled fish street was formed in the local area.

In early 1999, Mr. Yang Zhan, the founder of Boiling Fish Village, went to Sichuan to inspect the dishes. He met the inventor of boiled fish through a friend’s introduction. He brought the authentic boiled fish back to Beijing and introduced it to the north. Due to the climate characteristics and the eating habits of northerners, technical improvements have been made to boiled fish. On July 22, 1999, the first small shop opened in Beijing. His specialty dish is "boiled fish", and he named it "boiled fish" based on the characteristics of boiling fish with hot oil and rolling chili. Fish Town”.

Cooking technology

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Ingredients: 250 grams of fish, 150 grams of green garlic, 100 grams of celery hearts, 15 grams of dried chili peppers, 40 grams of county watercress, 200 grams of clear oil, 15 grams of soy sauce, 1 gram of MSG, 10 grams of ginger slices, 15 grams of garlic slices, appropriate amounts of water bean powder and clear soup.

Method:

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 one 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 usual amount of oil for 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 check visually. 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 peppercorns in the pot into the large basin containing the fish. This is the delicious boiled fish.

Another way of doing it

Ingredients:

2 pounds of fish (for three people) 3 liang of large dried red chili peppers (must be cut) , half a bowl of peppercorns, ten garlic cloves, a piece of ginger, five green onions finely chopped, a little salt, half an egg white, a little starch, three ounces of sunflower oil, 2 ounces of chili oil, a pinch of white sugar Sesame seeds, a cucumber and soybean sprouts.

Steps

1. Clean the fish, pay attention to whitening the dark parts of the fish belly, pick out the fish meat along the fish bones, and use a knife to follow the lines of the fish meat. , fillet the fish diagonally into half-centimeter-thick fillets, so that there won't be so many thorns. (Tip: When buying fish, you can ask the chef to help you remove the fish heads and bones. As for the fish fillets, it is better to go home and slowly fillet them yourself, because the chef does not have that much time to fill them for you.

< p>2. Place the fish fillets on a plate, add egg whites, salt, and starch and mix well with your hands. Cut the garlic into garlic and set aside. Remove the seeds from the dried chili peppers and cut them into sections. Chop the pickled cabbage and ginger into fine pieces for later use. < /p>

3. Pour the oil into the pot and heat it up, stir-fry the ginger, garlic, red pepper, and Sichuan peppercorns. Fry the fish bones, then add cold water. After boiling, add the cut cucumbers. Pour the soybean sprouts into the pot.

4. Add the fish fillets evenly, add a little salt and MSG, sprinkle with white sesame seeds and serve in a large bowl. , you don’t need to wait until the water boils, just a little bubbling is enough, so that the fish fillets will be smooth and tender!)

5. This is the most important thing! It depends on it. After heating the pot, pour in the oil and chili oil, heat it until it is 80% hot, put in the red pepper and Sichuan peppercorns and sauté it (be careful not to fry it for too long, it will change slightly), and pour it directly on the fish On the surface, you can only hear the "squeaking" sound, sprinkle with chopped green onions, and the fragrance comes to your face, permeating the entire kitchen, drifting into the dining table, and it is ready to be served.

Home-style boiling. Fish recipe

Ingredients: fresh fish, bean sprouts, mustard shreds

Seasoning: cooking wine, salad oil, onion, ginger, garlic, chili, pepper, bean paste, starch

Method:

1. Wash and slice the fresh fish, put it into a bowl and add cooking wine, salt, chopped green onion, and ginger foam to marinate. After about 20 minutes, add starch and set aside.

2. Add a little oil to the pot, heat it over high heat, then turn down the heat and add the bean paste and stir-fry until fragrant. Put the marinated fish into the pot, add water and cook for about 3 to 5 minutes

3 , put the bean sprouts into a basin, lay on the mustard shreds, take out the cooked fish and spread it on the bean sprouts and mustard mustard, set aside

4. Pour out the fish soup, clean the pot and dry it, pour Salad oil (the amount of oil can cover the fish fillets is appropriate), heat it over low heat, add Sichuan peppercorns, chili peppers, ginger slices, and minced garlic, fry until fragrant, and sprinkle with 3 tablespoons of salt

5. Fry well Pour the oil juice into a basin and sprinkle with chives

Tips:

1. You can choose to add mustard

2. Be sure to add mustard when frying peppers. Use low heat to avoid burning