The method of authentic Chongqing Taian fish
1, silver carp washed and drained;
2. Preparation materials: pickled pepper, pickled ginger, onion, garlic, coriander, dried pepper and pickled radish;
3. Cut the packaged fish into pieces;
4. Then add salt, cooking wine and sweet potato starch for pickling. A little more starch, this amount is: more starch in smooth meat and less starch in crisp meat.
5. Cut green onions and coriander into sections, and cut garlic into thick slices.
6. Oil. Fire, let the fish fry a little in the oil pan, and you can catch them all. This process is only to make the starch fully adhere to the fish to avoid boiling, not to cook the fish.
7. Heat an oil pan, add vegetable oil, pour in pickled ginger and pepper, stir-fry a handful of dried pepper and 1 tbsp bean paste to get red oil.
8. Add 1 spoon of soy sauce.
9. Add the right amount of water and half a spoonful of sugar to the pot.
10, after boiling, add the fried fish pieces, add 1 tablespoon cooking wine and half a spoon of chicken powder, simmer for 5 minutes, turn off the fire, and add a tablespoon of vinegar (vinegar is mainly used to relieve boredom).
1 1, take the pan and sprinkle with coriander and onion. It's best to pour it directly into the basin, because the fish is tender and easy to break with a shovel.