Tai 'an fish, commonly known as Tuotuo fish, is a traditional dish of Han nationality in Sichuan and Chongqing, belonging to Jianghu cuisine. Tai 'an Town is the traffic artery of Sichuan and Chongqing, producing silver carp from Jialing River. Drivers who parked in Tai 'an found that the fish here was delicious and natural, and it was done in a special way, and then it was spread all over the world. In the late 1980s and early 1990s, Taian fish became a famous dish in Chongqing.

Tool materials:

Ingredients

Silver carp

1

operational approach

0 1

Cut into pieces. After picking up the silver carp, wash and drain it and cut it into small pieces.

02

Pickling. Add salt, cooking wine, sweet potato starch and eggs to the fish pieces for curing. A little more starch, this amount is: more starch than smooth meat, less starch than crisp meat. Pickling for half an hour is more delicious.

03

Prepare materials. Prepare pickled pepper, pickled ginger, green onion, garlic, coriander, dried pepper, dried pepper and pickled radish.

04

Cut the material. Cut green onions and coriander, cut garlic into thick slices, and cut dried peppers into long strips. Pickled pepper, soaked ginger and shredded, soaked radish and cut into long strips.

05

Oiled. With a big fire, let the fish fry in the oil pan a little, 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.

06

Mix juice. Heat the pot, add vegetable oil, put sliced pickled peppers and pickled ginger into the pot and stir-fry, then add a proper amount of dried pepper strips, a handful of pepper, a little watercress, a little star anise, a spoonful of salt, a spoonful of soy sauce and half a spoonful of sugar, stir-fry together, and add a proper amount of water into the pot after stir-frying.

07

Simmer soup. After boiling, put the fried fish pieces in, add 1 spoon cooking wine, add garlic, simmer for 5 minutes, turn off the heat, and put a large spoon of vinegar to get rid of greasy.

08

Pot. Finally, sprinkle with coriander and scallion, and pour directly into the basin.

Special tips

1 Do not fry the fish for too long, just fry until the skin is slightly yellow, so as not to affect the taste. This process is only to make the starch fully adhere to the fish, so as not to cook the fish;

2, soaked in ginger and pickled peppers, bean paste is salty, so salt is added as needed.