Spicy fish
By VicentaLakin
In Chongqing, spicy fish is a popular home dish, especially for cooking. It's a good dish, a cooking meal. For me, the most important thing to do is to pick up a good pack of fish. Some good cooks make their own cooking。
Recipe Recommendations
- Wuchang fish art. 1
- cucumber appropriate amount
- green onions appropriate amount
- dried chili appropriate amount
- soybean sprouts appropriate amount
- fish seasoning appropriate amount
- green onion appropriate amount
Steps for Spicy fish
1
After the slice, the muscular fish washes with rice water and picks it up with starch and wine. Ten minutes
2
Cut the backup
3
A ready-made fish
4
Bean sprouts, spare
5
After the mackerel boiler, the fish boiled to the fragrance and then the water that just boiled the soybeans
6
When the water's open, add garlic
7
Let's cook the boned fish for a few minutes
8
If you pour fish, you boil water and you turn it white, it's off
9
In the hot oil, it's filled with chili
10
It's full of fish
11
Spill your own chili on fish and onionsSpicy fish Make Tips
1. Grass carp is commonly used for Sichuan Boiled Fish, but since my husband was away on business and I was by myself, the shop owner recommended Wuchang fish because its size is more suitable.
2. Removing the fishy odor is crucial. The layer of black membrane inside the fish must be cleaned thoroughly, as it is the primary source of the fishy smell.
3. The order for cooking the fish is to add the bones first, then the fillets. You must pay close attention to the timing for the fillets; once they turn white, they are done. Cooking them too long will make them tough.
4. The soul of this dish is freshness and spice. As long as you select fresh fish, handle the deodorizing properly, and prepare the chili seasonings well, the flavor will generally be good.