Health benefits
Grass carp: calms the liver, calms the wind, harmonizes the stomach, and warms the heart
Soybean sprouts: low in protein
Sichuan peppercorns: dehumidification
Ingredients
Grass carp ( 一 ) | Soybean sprouts (appropriate amount) |
| Zanthoxylum bungeanum (appropriate amount ) | Dried red pepper ( Appropriate amount ) |
Garlic seeds ( 4-5 cloves span> ) | Old ginger ( piece ) |
Pixian Doubanjiang ( One spoonful ) | Geranium leaves ( appropriate amount ) |
Star anise (appropriate amount) | Cinnamon ( appropriate amount span> ) |
Edible oil ( appropriate amount ) | Cooking wine (appropriate amount) |
Starch (appropriate amount) | Pepper ( Adequate amount ) |
Salt ( Appropriate amount ) | Coriander leaves ( Two pieces ) |
Recipe for authentic Sichuan boiled fish
1. Wash the grass carp, fillet it well, and the thickness should be even, so it will not It is easy to break, so put the fish head and fish bones separately
2.Wash the soybean sprouts
3. Prepare garlic, ginger, star anise, cinnamon and bay leaves
4.Prepare peppercorns and dried chili peppers
5.Pour the cooking wine into the fish fillets and grab the fish fillets with your hands to allow the cooking wine and fish fillets to fully blend
6. Then pour the starch into the fish fillets, add an appropriate amount of salt, pepper and dry starch, pick it up with your hands and marinate About ten minutes
7. Salt, pepper and cooking wine are also added to fish heads and fish bones.Mix well
8. Pour the soybean sprouts into a pot of boiling water and blanch until cooked, remove.Put it in the bottom of the bowl
9. Wash and dry the pot, pour in appropriate amount of oil.Add the star anise, cinnamon and bay leaves and fry over low heat until golden brown.Remove the star anise, cinnamon and bay leaves and leave the oil in the pot
10.Add a spoonful of Pixian bean paste and stir-fry until fragrant
11.Add ginger and garlic and stir-fry until fragrant
12. Add the fish head, tail and fish bones and stir-fry for a while
13.Add appropriate amount In water, simmer the fish head for a while until cooked
14.Use chopsticks to fillet the fish Put them into the pot one by one, simmer for a while, and take them out of the pot when the color of the fish fillets turns white.Pour the cooked fish fillets into the bowl containing the soybean sprouts
15.Pour in a large amount of oil
16. When the oil is hot, add the Sichuan peppercorns and fry over low heat.When the color of the Sichuan peppercorns turns slightly black, add the dried chili peppers and add the dried chili peppers.Finally, turn off the heat when the color of the peppers deepens slightly.
17.Put the oil together with the peppercorns and dried chilies into a bowl filled with fish fillets, and garnish with two coriander leaves
Tips
1.Generally choose grass carp or catfish, the meat is tender and delicious
2.When filling the fish, the thickness should be even., so it is neither easy to rot nor easy to ripen.3.If Pixian Doubanjiang is not available, you can use other bean paste instead, but this will not produce the authentic taste.
4.When frying dried chili peppers in oil, be sure to use low heat.Pay attention to the heat, as they can easily burn.
5.For the convenience of shooting, the soup is not filled
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