Fish is a common kind of meat in daily life. It tastes fresh and tender, and it is rich in nutritional value, and its fat content is relatively small, so it is very suitable for modern people to eat. There are many kinds of fish, and Tai 'an fish is one of them. Tai 'an fish belongs to an authentic Sichuan dish, which is not only unique, but also common everywhere. It is a very delicious and nutritious dish, and its method is also very simple.

What is the practice of authentic Taian fish?

Main ingredients silver carp 1 strip

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

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.

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

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.

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.

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.

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.

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

matters need attention

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.

Practice 2

Main ingredients: one silver carp (bighead fish) and appropriate amount of nest bamboo shoots.

Slaughter the fish into pieces, marinate it with Pixian watercress, white wine (to remove fishy smell), and add bean flour. The amount of bean flour added is more than the starch used to make smooth meat, but less than that used to make crisp meat;

The prepared nest bamboo shoots are used as the base, green onions and parsley;

Prepare the seasoning to be fried, pickled pepper, pickled ginger, ginger and other slices for use;

Put the nest bamboo shoots in boiling water for a while, and it should be crisp to less time;

Shuttle the marinated fish fillets in an oil pan. This process is only to make the starch and the fish fully adhere to avoid boiling, not to cook the fish.

Add mixed oil (a little vegetable oil and lard), put sliced pickled peppers, pickled ginger and ginger into a pot and stir-fry, then add a proper amount of red pepper, a handful of pepper, a little watercress, a little star anise, a tablespoon of chicken essence and a spoonful of salt, stir-fry together, add a proper amount of water into the pot after stir-frying, put the fish pieces in after boiling, and simmer slowly with low fire.

Finally, add monosodium glutamate, savory, and take the pot out. At this time, it is best to pour it directly into the basin, because the fish is very tender and chopsticks are not easy to hold. When a shovel is used, the fish will be broken;

matters need attention

Silver carp must be chosen for Taian fish, because silver carp is tender.