boiled fish

boiled fish

"Fishfilet in hot chiliol", also known as "River River Boiled Fish", is a flavor of Chongqing Yubei. It seems primitive, but the actual workmanship is exquisite-choose fresh, raw and fierce live fish, and give full play to the effects of peppers to keep out the cold, replenish qi and nourish blood. The meat produced by cooking will not become tough at all, and the taste is smooth and tender, oily but not greasy. It not only removes the fishy smell of the fish, but also maintains the freshness of the fish. The red and bright peppers everywhere are eye-catching, spicy but not dry, numbing but not bitter. "It's hot and spicy", making boiled fish a mess of popularity across the country. <br /><br />"Boiled fish" originated in the Yubei area of Chongqing. The master who invented this dish came from a Sichuanese family. At a cooking competition held in Chongqing in 1983, he used a cooking method similar to the current method of boiled fish to make "boiled meat slices" that were completely different from the traditional method at that time, and he won a grand prize for it. <br /><br />Since winning the award, relatives and friends have come to congratulate him one after another. Every time he treats guests, he has to cook "boiled pork slices" himself. On this day, a friend who grew up with him came to visit. This friend lives along the Jialing River and brings a few grass carp from the Jialing River that had just been picked up every time he comes. This time is no exception. Whenever we get together, we will definitely have a few glasses of wine. Seeing that it is nearly noon, the master actually worries about lunch. It is not for anything else, but because this good friend has been reluctant to eat big meat since he was a child, but he didn't prepare other meat at home. The master also wants his friends to share the competition-winning dishes. While he was worried, the jumping fish in the wooden basin reminded the master why not boil the "fish". In this way, the first pot of boiled fish was born. What was even more unexpected was that the deliciousness and spicy thickness of the fish made friends praise it, and the master himself was also surprised. From then on, the master began to devote himself to studying "boiled fish meat", striving to strive for excellence in many aspects such as the characteristics of the fish, spicy collocation, and color innovation. After more than a year of hard work, the boiled fish was basically finalized in 1985.
Pickled fish with pickled vegetables

Pickled fish with pickled vegetables

Last time, a friend of a gourmand said that he wanted to know what to cook when he was cooked. Pickles, like Sichuan pickles, are made in many ways. <br /><br />Can be used to make: pickled vegetable fried rice, pickled vegetable potato soup, pickled vegetable egg fried rice, etc. <br /><br />Boiling fish with pickled vegetables is a unique flavor of Fengqing in Lincang, which is different from the taste cooked with kimchi. <br />This time I made it last Saturday, but I didn't have time to release it, so I finally have some time today.
Re-cooked fish slices

Re-cooked fish slices

Twisted pork should be said to be a classic dish in Sichuan cuisine and the most representative dish. My understanding of the term "re-cooked" means that it means being processed twice. After being used to eating twice-cooked pork, how about we make a "re-cooked fish fillet"? <br /><br />As the saying goes,"It is better to eat something with four legs than to eat something with two legs, and it is better to eat something with no legs than to eat something with two legs." Hehe, it's like a tongue twister. Most of the fish without legs should be fish. After frying the fish slices into slices and making dishes according to the steps of twice-cooked pork, it must be delicious. <br /><br />Since the meat with no legs is more nutritious than the meat with two legs, let alone the pig with four legs, the "twice-cooked fish fillet" is an upgraded version of the "twice-cooked pork".