"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.
"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.
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.
boiled fish
By BlakeCollins
Recipe Recommendations
- grass carp a
- bean sprouts appropriate amount
- cucumber appropriate amount
- Chinese cabbage appropriate amount
- onion appropriate amount
- ginger appropriate amount
- garlic appropriate amount
- dried chili appropriate amount
- pepper appropriate amount
- Pi County bean paste appropriate amount
- egg white appropriate amount
- starch appropriate amount
- salt appropriate amount
- chicken essence appropriate amount
- cooking wine appropriate amount
Steps for boiled fish
1
Remove a clean grass carp.
2
Cut half from the tail to the bone, and then cut horizontally along the bone in the middle towards the head.
3
Cut to the head and cut off.
4
Then slice off the big layer of thorns on the inside of the fish.
5
Slice it off and cut it off, so that you have a complete piece of fish, and the other half of the fish is processed in the same way.
6
Just cut the fish slices into evenly thick slices, and the head and tail bones of the fish can be used to cook fish soup.
7
Bean sprouts, cucumber, Chinese cabbage.
8
Rinse bean sprouts, cut cucumbers into strips, and cut Chinese cabbage into inches.
9
Add appropriate amount of salt, chicken essence, cooking wine, starch, and an egg white to stir well and marinate for a while.
10
Put appropriate amount of oil in the pan and heat it, saute the garlic until fragrant, add bean sprouts, cucumber, and Chinese cabbage, add appropriate amount of salt and stir-fry until done.
11
Pour it out and spread it in a stainless steel basin.
12
Put appropriate amount of oil in the pan, add ginger slices, pepper, and Pi County bean paste.
13
Stir fry the red oil, add appropriate amount of water to boil.
14
Add the marinated fish slices to the ground and are smooth and smooth. The fish meat is easy to cook and should not take too long. Depending on the salty taste, add appropriate amount of salt and chicken essence to the soup. After cooking, pour into a stainless steel basin covered with green vegetables.
15
Reheat the pan and add appropriate amount of oil and chopped dried peppers.
16
Sprinkle a handful of chives on a stainless steel basin, pour on hot oil and dried peppers, and stir up the aroma of chives and serve on the table. If you want the inside to be hotter, place the entire stainless steel pan on the gas stove and continue heating from the bottom. For five minutes, the taste is even better.