It is believed that many friends who have been to Chengdu Chongqing, in addition to the hot pot of the lingering, more will not forget such a dish - boiled fish, tender meat, spicy and not dry, fresh and mellow, aftertaste.

The boiled series of dishes can be said to be the typical representative of Sichuan cuisine spicy flavor. The earliest boiled dishes can be described as boiled beef, it is said to have more than 100 years of history, and boiled fish is nearly 30, 40 years before the beginning of the emergence of the imitation of boiled beef approach to a people's home cooking, then the most authentic practice is what? I specifically consulted with a chef friend who is very knowledgeable about Sichuan cuisine.

Raw materials: flower lotus, salt, chicken essence, pepper, cooking wine, ginger, eggs, starch, bean paste, pickled peppers, millet peppers, green onions, garlic, pepper, dried chili.

Practice:

1. Cut the head of the grass carp (flower lotus), the body of the fish to pick the bones, the fish bone to cut the section, the fish meat sliced. Slicing fish is a technical job, the time to show knife skills.

2. Sizing. In the fish fillet first put salt, chicken essence, pepper, cooking wine, a few slices of ginger, wearing disposable gloves and hand mixing well, until the flavor is fully integrated into the fish. Pour in the egg whites and mix again with your hands until fully incorporated. Finally put in a small amount of starch slurry and stir until the fish fillets sticky (here the amount of starch is very important, put more fish is not fine, put less fish is not tender, just three spoons almost just right).

3. Hot pot pour cooking oil, you can add a small amount of lard to increase the flavor (no can not put). Wait until the oil is hot, put a small amount of bean paste, pickled pepper, millet pepper, ginger, garlic, a few spices, stir-fry until slightly browned color, pour white water, boil so that the flavor of all the spices fully integrated into the base soup.

4. After boiling, put the fish bones and mushrooms (can be replaced by bean sprouts) to cook for 5 minutes, then put them into a dish and leave the broth in the pot. Add the fish slices and cook them until they are 80% cooked.

5. The most critical step is to drizzle the oil. Heat the oil in a hot pan, add dried chili peppers and peppercorns, sprinkle chili pepper and scallions on top of the fish fillets, pour the boiling oil on top of the fish and garnish with cilantro, then you can enjoy the delicious flavor.

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