New book sneak peek How to make authentic Sichuan style spicy boiled fish delicious?

To prepare the fish to be made, buy a grass carp at the market, which can be slipped in advance, and then the fish is wrapped in marinade, cooking wine, and marinated. (There is a prepared marinade package in the seasoning packet, so use it directly).

Then boil the pot until it smokes, pour in the oil, dried chilies, Sichuan peppercorns, ginger, garlic, and seasoning packets and fry together for about a minute.

Then add water to boil, then you can put the fish meat, remember to put the fish head, fish tail and fish bones to put Oh, cook for about a minute and then put the fish fillet.

Cook on high heat for about 2 minutes, add green onion leaves, and wait until the fish fillets are just cooked.

Method. Mix the white fish cubes with the marinade and let it sit for 1 hour to absorb the flavor.

Boil a pot of water, blanch the bean sprouts and celery in a deep pot and set aside.

Put all the ingredients of the allspice oil in a small cooking pot and simmer until the aroma comes out and set aside.

In another wok, stir-fry the minced ginger, minced garlic and dried chili peppers on low heat until the aroma comes out.

Add the bean paste in the seasoning and stir-fry first, then add the remaining seasoning.

Add an appropriate amount of hot water to step 5 (you can use the water of scalding bean sprouts and celery), add the marinated fish fillets, then pour in the boiled fish fillets, spread the cut dried chili peppers and coriander on top, and then drizzle with hot five-spice oil (about 3 tablespoons) to finish.

Homemade method of boiled fish fillet: Preparation of sauerkraut fish, grass carp and seasoning.

Boiled fish fillet is a traditional local dish with both color and flavor, and the ingredients are carp, herring, chili sauce and so on. It belongs to Sichuan cuisine or Chongqing cuisine. As a well-known Chongqing specialty dish throughout the country, it originated from the folk of Yubei and developed in Yubei restaurants.

The primitive boiled fish was boiled in water and came from the extensive diet of the boatmen. Catering practitioners in Cuiyun Township, Jiangbei County, Chongqing, took the lead in researching and creating modern boiled fish slices on the basis of learning from modern Sichuan cuisine boiled beef and boiled pork slices. Soon, boiled fish fillets gradually became popular in Chongqing and eastern Sichuan, and even swept the whole country, and Yubei District of Chongqing became a well-deserved birthplace of boiled fish fillets.

The most authentic way to make spicy boiled fish is as follows.

1. The raw materials are fresh and fresh live fish, and give full play to the effects of chili pepper to keep out the cold, nourish qi and nourish blood, and the cooked meat will not be tough at all, and the taste is smooth and tender, oily but not greasy. The fishy smell of the fish is maintained, and the freshness of the fish is maintained. The full of chili peppers is bright and eye-catching, spicy but not dry, numb but not bitter.

2. Beginner steps.

Raw material; 1000 grams of grass carp, 300 grams of green bamboo shoots, 150 grams of refined oil, 250 grams of dried chili peppers, 10 grams of Sichuan pepper, 15 grams of ginger, 10 grams of garlic, 10 grams of shallots, 50 grams of Yexian bean paste, 25 grams of cooking wine, 3 grams of pepper, 2 grams of refined salt, 2 grams of sugar, 2 grams of soy sauce, 2 grams of chicken essence, 15 grams of water starch, 100 grams of fresh soup, 10 grams of keto juice.

3. Preparation method: Grass carp is slaughtered and cleaned, the net fish meat is removed, the oblique blade is divided into slices about centimeters thick, and then put it in a bowl, add salt, cooking wine, water starch and evenly; Fish heads and bones are chopped into pieces; Peel and wash the ginger and garlic, and cut into minced ginger and garlic; Wash the green shoots, cut them into slices, wash the shallots, and cut them into chopped green onions.

4. Put the pot on the fire, burn the refined oil until it is 4 mature, put in the dried chili pepper, Sichuan pepper, Pixian bean paste and fry until fragrant and colored, put in ginger rice and garlic rice and fry slightly, mix in fresh soup, add salt, cooking wine, pepper, sugar, soy sauce, mash juice, fish head, and fish bones to boil until cooked.

5. Put another pot on the fire, burn a little refined oil, put in the tips of the green bamboo shoots, add salt and fry the raw ones, put them in a bowl and set aside.

6. Remove the fish head and bones and pour them on the tips of the green bamboo shoots, boil the soup in the pot, put in the fish fillets to slip and cook, cook in monosodium glutamate and evenly, put them in a bowl and sprinkle with chopped green onions.

7. Boil the refined oil in the pot until it is 5 mature, add the dried chili pepper, Sichuan pepper, ginger and garlic and stir-fry until fragrant, and pour it on the chopped green onion. Characteristics: The meat is delicate, spicy and not dry, fresh and mellow, and the aftertaste is endless.

Spicy boiled fish

Spicy boiled fish, as long as it is a Sichuan restaurant, no matter how big or small, almost all have this dish, and even some street shops and food street stalls also take it as the main dish, but if you mention the origin of this dish, the first to introduce authentic boiled fish to Beijing's boiling fish town, of course, has the most right to speak.

Sichuan people have always loved the home-cooked dish of boiled fish, and the adults and children in my family are very fond of the dish of boiled fish, especially the chef herself, who will cook it once or twice a month for her family.

When Sichuan people make boiled fish, they are very particular about ways and methods, only after mastering the method, can the boiled fish taste numb, spicy, fresh and fragrant, so that you want to eat it. The boiled fish made in Sichuan is different from the boiled fish made by people in most places. Friends who love boiled fish, if you also like Sichuan boiled fish, come with me today to learn.

Crafting material Ransail:

Bearded fish, Sichuan pepper, green onions, ginger slices, cooking wine, salt, cooking oil, chili noodles

shallots, dried chilies, pickled peppers, sauerkraut, pickled ginger, bean paste, chili paste

First of all, we have to go to the market to buy a bearded fish, you can also choose grass carp, carp, but I prefer to buy bearded fish, bearded fish inside the fish has very few bones, especially suitable for the elderly and children at home to eat, beard fish is used to make boiled fish, the taste is also very tender.

After the buyer is good, you can take it home to deal with it yourself, or you can ask the store owner to help you deal with it and take it home directly. After processing the bearded fish, we have to add an appropriate amount of green onions, ginger slices, cooking wine, and peppercorns to it, grasp and mix it evenly, and marinate it for half an hour. When marinating bearded fish, remember not to add salt, which can easily cause the fish to grow old.

When marinating the fish, we need to prepare Sichuan three bubbles, pickled cabbage, pickled ginger, pickled chili peppers, and prepare according to personal taste preferences. Then we have to prepare two spoons of chili sauce and 3 tablespoons of bean paste, and Sichuan boiled fish is seasoned with bean paste and chili sauce. Finally, you need to prepare some garlic, green onions, and ginger slices for later use.

4. Heat the oil, add more cooking oil to the pot, heat the oil temperature, add the ginger and garlic to the pot first, and fry it to bring out the fragrance. Then add the prepared Sichuan three bubbles to the pot and stir-fry for a while, and finally add bean paste and chili sauce to fry the sauce fragrance.

After stir-frying all the ingredients, we need to add an appropriate amount of water to the pot, if there is boiling water at home, it is best to use boiling water to add it, and mix all the ingredients in the pot into soup. Then heat the soup over high heat, bring the soup to a complete boil, and cook for 5 minutes.

After cooking, we have to add the marinated fish directly to the soup, and then add a large handful of hail green onions, boil them together with the fish, and wait for the fish to be fully cooked, and then you can put it in the bowl. (When boiling the fish, don't cook the fish for too long, and wait until you see the surface of the fish slightly rolled up.) ）

7. After the fish is out of the pot, add an appropriate amount of Sichuan pepper, a small handful of dried chili peppers, a spoonful of chili noodles to the surface of the fish, and finally pour in a large spoonful of hot oil to stimulate the fragrance, sprinkle a little green onion for decoration, and a fragrant boiled fish is ready. Have you learned this Sichuan dish boiled fish?