Spicy boiled fish
By EricaStroman
Spicy boiled fish is a Chongqing Jianghu dish, which is characterized by hemp, spicy, fresh, fragrant, tender and hot. The practice is rough and unconstrained, and does not stick to the rules, only pursues the stimulation of adult vegetables! When seasoning with peppers and zanthoxylum bungeanum, it is dozens of times more than usual. The strong taste will challenge your taste buds. After the suffocating spiciness, it will bring you endless aftertaste... More Sichuan cuisine! Love self-control! You can add QQ group 89083854 (note: spicy Sichuan cuisine)
Recipe Recommendations
- fresh fish a
- eggs appropriate amount
- Jiang appropriate amount
- onion appropriate amount
- garlic appropriate amount
- slightly spicy
- burn
- ten minutes
- divine level
Steps for Spicy boiled fish
1
Ingredients: a piece of fresh fish (about 2 kilograms is the most suitable) green vegetables (generally restaurants use bean sprouts, make it yourself according to personal preference) Accessories: eggs, ginger, onions and garlic.
2
Seasonings: red oil bean paste, dried pepper, pepper, three-five hot pot ingredients, pepper, cooking wine, chili noodles. (Instead of glutinous rice pepper, it is convenient to make pictures at home. The glutinous rice pepper in the restaurant is a hot sauce made of dried pepper, prickly ash, spices, boiled soft and then processed fine)
3
Fillet slices of fish, chop ginger and garlic, and chop green onion into chopped green onion.
4
There is a saying in the kitchen that "salted fish is light on meat", which means that more salt should be added to make fish (the same amount of fish should be added to 2-3 times more salt than pork). Add salt to the fish slices, cooking wine, a little chicken essence and MSG, mix well with your hands, then add egg white and a little corn flour and stir well.
5
Stir fry green vegetables and place them on the bottom of the pot.
6
Add water to the pan and bring to a boil, add a little salt and cooking wine. Then add the fish bones and cook them slightly (no more than a minute) to remove some of the fishy smell and boil all the fish blood into the water.
7
Add a small amount of oil to the pan, add the watercress and hot pot ingredients (two small pieces are enough) and stir-fry over low heat. After the hot pot ingredients melt, add the ginger, garlic, and pepper noodles. Add water when frying until fragrant
8
Add water to the pan to make red soup, which can be seasoned with chicken essence, monosodium glutamate and pepper. Since the dishes are spicy and spicy, the salty taste of the soup is stronger (there must be obvious salty taste in the mouth), and the amount of chicken essence used is twice that of MSG. There are a lot of chili skins in the soup. If you want the dishes to be more beautiful, filter them out (available at Filter Net Supermarket). Then put the fish bones in the pan and cook them and put them into a basin. (Cook the fish bones for another minute at most, and use low heat)
9
Add water to the pan and bring to a boil, add a little salt and cooking wine. Put the fish slices in the pan and just heat them.
10
The fish slices should be semi-cooked (finally poured in hot oil and completely cooked) so that the fish can taste delicious. Then, instead of putting the fish slices on top of the fish bones, you just have to add chili oil. Whether this dish tastes good or not is the key.
11
Heat the oil to 60%, about 160 degrees (this can only be based on experience). Quickly pour the plate of dried peppers and pepper into the pan and fry them until fragrant, and then pour them on the fish slices. (The whole process takes a few seconds)
12
Just sprinkle with chopped green onion. This dish is difficult and requires rich cooking experience.