Sliced Fish in Hot Chili Oil(shui zhu yu )

Boiled fish method:

Raw materials for cooking fish in water:

1 grass carp (about 1000g); 300g soybean sprouts; 1 egg; 30g mustard stick; 1 ginger; 10 cloves of garlic; 1 / 2 tbsp pepper (15g); proper amount of starch; 20 dried peppers

Ingredients for cooking fish in water:

250 g edible oil, 1 tbsp cooking wine (30 g), 1 tbsp white pepper (3 G), 1 tbsp salt and pepper (3 G), 3 tbsp refined salt (9 g), 1 / 2 tbsp monosodium glutamate (1.5 g)

Steps for making boiled fish:

1. After grass carp is slaughtered, cut off the head of the fish and cut it into two parts; separate the fish meat and bone, slice the fish meat into pieces and cut the fish bone into sections;

2. Put egg white in fish fillets, mix salt, starch and cooking wine, mix well;

3. Wash and pat garlic cloves, wash and slice ginger, blanch soybean sprouts in boiling water for a few minutes, wash pepper and set aside;

4. Add all the oil into the frying pan, heat it up, add pepper and pepper, and fry it slowly over low heat. After the pepper changes color, remove the pepper, pepper and half of the oil;

5. Adjust the fire, add garlic, ginger, after the flavor, put the fish head and bone into the pot, stir fry twice, add cooking wine and salt, add boiling water, after boiling, put the fish piece into the soup one by one;

6. After the fish fillets are cooked, put in monosodium glutamate, white pepper and salt and pepper powder; put soybean sprouts and mustard in the basin, and pour the fish fillets and soup together;

7. Finally, pour the pepper, pepper and oil on the fish fillets.

Characteristics of boiled fish:

It's spicy and delicious. It's an appetizer.

When cooking fish in water, pay attention to:

Fish fillets should be uniform in thickness, and can be cut off when cooked. It's not fresh enough after a long time.

Sliced Fish in Hot Chili Oil

Boiled fish, also known as river boiled fish and boiled fish fillets, was first popular in Cuiyun Township, Yubei District, Chongqing.

Boiled fish is usually made of fresh grass carp, bean sprouts, pepper and other ingredients. "Oil but not greasy, spicy but not dry, hemp but not bitter, smooth and tender meat" is its characteristic.

History of dishes

The predecessor of boiled fish is actually the hot pot fish from Chongqing, which was launched for the driver's friends at the beginning, and it was very popular.

In 1983, in a cooking competition held in Chongqing, a Sichuan chef won a prize for this dish, which made it carry forward.

A friend of the chef, who lives by the Jialing River, often comes to his home with a few newly hatched grass carp from the Jialing River. Once, when a friend came, there were no other ingredients at home. When the chef saw the fish brought by his friend in the wooden basin, the first pot of boiled fish was born. After cooking, the fish is delicious, spicy and thick, which makes friends full of praise, and the chef himself is also surprised. From then on, chefs began to study "boiled fish", from the characteristics of fish, spicy collocation to color innovation and many other aspects, and strive to achieve excellence. After more than a year of efforts, boiled fish was basically finalized in 1985.

Dish making

Cooking methods

Practice 1

Ingredients

250 grams of fish, 150 grams of green garlic, 100 grams of celery heart, 15 grams of dry pepper, 40 grams of Pixian Douban, 200 grams of clear oil, 15 grams of soy sauce, 1 gram of monosodium glutamate, 10 grams of ginger, 15 grams of garlic, water soybean powder and clear soup.

step

1. Kill and wash the fish, cut off the head and tail, slice them into fillets, and chop the remaining fish chops into several pieces. Marinate the fish fillets with a little salt, cooking wine, cornmeal and a piece of protein for 15 minutes (put the head and tail and fish chops on a separate plate, marinate in the same way).

2. Boil a small pot of water, put the washed bean sprouts into the boiling water, put them into a large basin, sprinkle a little salt according to personal taste, and set aside.

3. Add three times of oil to the frying pan. After the oil is hot, add three tablespoons of bean paste (or chopped pepper) to saute until fragrant. Add ginger, garlic, green onion, Chinese prickly ash, chili powder and dry red pepper to stir fry. Add the head and tail and fish chops, turn to high heat, stir well, add the right amount of wine and soy sauce, pepper, sugar, continue to stir fry for a while, add some hot water, salt and monosodium glutamate at the same time. When the water is boiling, keep the fire, put the fish slices one by one, spread them with chopsticks, and turn off the fire in 3 ~ 5 minutes. Pour the cooked fish and all the soup into the big bowl with bean sprouts.

4. Take another pot and pour in half a catty of oil (the oil is subject to submerging all the fish and bean sprouts when it is poured into a large basin). When the oil is hot, turn off the fire and let it dry. Then add pepper and dry pepper, stir fry pepper and pepper fragrance slowly with low heat. Pay attention to not too much fire, so as not to fry paste.

5. When the color of pepper changes quickly, turn off the fire immediately, and pour the oil and pepper into the big pot of fish.

 

Practice 2

Ingredients

Fish, eggs, salt, dry starch, cooking wine, salad oil, pepper, pepper, garlic, ginger, chicken essence, white pepper, soybean sprouts.

step

1. Cut off the fish head and divide it into two parts; put the fish body flat and separate the two large pieces of fish meat and fish chops with a sharp knife; continue to slice the two large pieces of fish meat into proper amount of fish fillets; divide the fish chops into three or four sections and put them together with the fish head for standby.

2. Put an egg white, a little salt, dry starch and cooking wine in the fish fillets, mix well.

3. Pour a small bowl of salad oil, all Chinese prickly ash and pepper into the pot, and fry them slowly over low heat; after the pepper turns color, use a shovel to remove half of the oil and Chinese prickly ash, and set aside.

4. Turn the heat up, put the garlic and ginger slices into the pan; stir fry twice, pour in a small bowl of cooking wine, salt and half spoon, add three or four bowls of boiling water; wait for the fish soup to boil, put the fish slices into the water boiling soup one by one; the fish slices will be cooked quickly, put appropriate amount of chicken essence, white pepper and salt and pepper before leaving the pan.

5. Put the boiled soybean sprouts in the basin; pour a series of fish soup into the basin; finally pour the half bowl of chili and oil on it.

 

Practice 3

Ingredients

Grass carp, soybean sprouts, dried pepper, Chinese prickly ash, Pixian Douban, ginger, garlic, pepper, soy sauce, cooking wine, salt, chicken essence, sugar.

step

1. Heat hot water in a pot, add 1 teaspoon salt, add bean sprouts and cook them. Remove and lay them at the bottom of a deep basin. 2. Heat the frying pan, and then add chopped Pixian Douban to stir fry until fragrant. Then add the dried pepper, pepper, garlic, ginger and stir fry together, stir fry the flavor. 3. Slice the fish into pieces and stir fry the fish head and steak. Add soy sauce, cooking wine, sugar and pepper to fry. Add clear soup (or boiled water) without fish. 4. After the soup is boiled, put the fillets one by one, spread them with chopsticks, and turn off the fire after the fillets change color. Pour the fish fillets and soup into a deep basin with bean sprouts. Pour hot oil over the fish fillets.

 

Practice 4

Ingredients

Fish 500g, lard 50-70g, vegetable oil 150-180g, pepper 100-120g, pepper 80-100g, Douban 50-60g, salt 12-15g, ginger 20-30g, garlic 10-15g.

step

1. Scrape and clean the fresh (grass) fish, cut the fish into two pieces from the back of the fish tail, and then cut them into 1.5-2CM thin slices with a straight inclined blade; heat lard and vegetable oil in a ratio of 1:2, and put them in a container for use when the oil temperature rises to 60% or 70%; cut the pepper into sections, remove the seeds and pedicels, remove the pepper seeds and branches; cut the bean petals into thin slices; peel and wash the ginger, and cut into silk or grains; peel the garlic Wash, slice or granulate; mix starch and water into a paste. Remove the roots of soybean sprouts and wash them. Add water to the pot and bring to a boil. Put them into the pot and cook for 2-3 minutes. Remove and set aside.

2. Add proper amount of mixed oil into the pot, stir ginger, garlic and bean paste until fragrant, then pour soybean sprouts into the pot, stir fry and taste, and place in the pot (bowl) for use.

3. Stir the fillets with cooking wine, salt and starch evenly; add water to the pot and bring to a boil. First, put the fish head and ribs into the water and cook for 3-5 minutes, then put the fillets into the water and cook for 2-3 minutes. After picking up, put them into the bean sprout pot (bowl). Add the mixed oil in another pot. When the oil pot reaches 5-7 mature, add pepper and Zanthoxylum successively. When the pepper turns reddish brown and the spicy aroma is strong, pour the oil into the pot On the fillets.

 

Practice 5

Ingredients:

Grass carp 1000g, soybean sprouts 500g, egg white 2, bean paste 2 tablespoons, pepper 50g, pepper 50g, red pepper 100g, onion 2, ginger 1 small piece, garlic half, salt, starch, rapeseed oil, fennel 4, cooking wine.

 

Steps:

1. One grass carp, remove scales and viscera, clean and reserve, remove head and tail and fins in the middle.

2. Stand up the fish and cut it on the back with a knife to make it easy to get the fish meat. Separate the fish meat from the fish bone. Slice the fish meat into thin pieces with a knife and chop the fish bone

Chinese PinYin : Shui Zhu Yu