How to cook Sichuan style boiled fish

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  1. Wash the black fish, cut it in half and remove the fish bones.The knife should be tilted at an angle of 30 degrees to the fish.When filling the fish, push it outward or pull it in, keeping it in one direction.The knife should be dipped in water.It is best to put a piece of cloth under the fish to prevent it from sliding when filling the fish.It is best to freeze the fish first and then fillet it.

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  2. Rinse the fillets several times with water, soak them in water and set aside.Let the fish fillets soak up the water to ensure they are tender and smooth.

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  3. Chop some Pixian bean paste with a knife; cut the dried red pepper into sections ; Chop green onions into thin strips; chop ginger, garlic, and coriander and set aside; set aside peppercorns, peppercorn noodles, and chili powder.

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  4. Boil a pot of water, add a spoonful of salt to the water, and drop a little oil.Blanch the green vegetables, bean sprouts and enoki mushrooms, take them out and rinse them in cold water.

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  5. Cook 600ml of vegetable water and set aside; put the blanched vegetables at the bottom of the bowl.put aside.

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  6. Add oil to the pot, add cold oil to low heat and roast the pepper until fragrant, add dry red pepper Stir-fry the chili pepper segments until fragrant.Drain the oil and set aside.

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  7. Leave the base oil in the pot and add a little oil.Add onion, ginger and garlic and stir-fry until fragrant.Add Pixian bean paste and stir-fry until red oil appears.Add fish head and fish bones and stir-fry for a while.

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  8.Pour the water used to blanch the vegetables into the pot.Simmer with fish heads and bones for five minutes.During this period, add one tablespoon of light soy sauce, one tablespoon of cooking wine, one teaspoon of salt, one tablespoon of vinegar, and one teaspoon of sugar to taste.

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  9. Remove the fish bones and heads.Pour the red soup into a large bowl with vegetables.

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  10.The fish fillets are freshly marinated and cooked for the most tenderness.Drain the fish fillets, add one tablespoon of cooking wine, one teaspoon of salt, one egg white, and one tablespoon of pea flour (other sweet potato starch and cornstarch are acceptable) and mix well.It is best to add one tablespoon of raw oil to prevent the fish fillets from sticking to each other.even.

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  11. Add a little more oil to the pot and heat it until it is 50% hot (chopsticks are put in When the oil bubbles up) slide in the fish fillets and spread them out with chopsticks.When the fish fillets turn white, remove them quickly.

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  12.Place the fish fillets in a bowl.Spread the stir-fried dry red pepper and Sichuan peppercorns on the surface, and sprinkle with Sichuan peppercorn powder, chili powder, and minced coriander.Add 30ml oil to the pot and heat until it is 80% to 90% hot, then pour it on the fish fillets.

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  13.Spicy boiled fish, who doesn’t love it!