Sliced Fish in Hot Chili Oil(shui zhu yu )

Sliced Fish in Hot Chili Oil

Introduction:

"Boiled fish is a very famous Sichuan dish. It's well-made. The finished product is bright red and eye-catching. It tastes smooth and tender. It's oily but not greasy. It's really delicious!"

Production steps:

Step 1: remove the scales, gills and intestines of black fish, and wash them.

Step 2: remove the head and tail of the black fish, cut it from the back of the fish, remove the big bone, and cut the fish fillets with a blade.

Step 3: put fish fillets into a large bowl, add salt, cooking wine, egg white and starch, and stir well.

Step 4: put the head and tail and fish chops on another plate and marinate them in the same way

Step 5: wash the bean sprouts.

Step 6: let go of the water, blanch and take out.

Step 7: put the bean sprouts into a large pot and set them aside.

Step 8: prepare the seasoning: Pixian Douban sauce, green onion, ginger, garlic, star anise, cinnamon, Chinese prickly ash, fragrant leaves, pepper

Step 9: heat the oil in the pot, add ginger, star anise, cinnamon, Zanthoxylum bungeanum, fragrant leaves, pepper, and stir fry over medium and small heat.

Step 10: add Pixian Douban sauce.

Step 11: add proper amount of water and bring to a boil

Step 12: add fish head, tail and bone, bring to a boil and simmer for 10 minutes

Step 13: put in the fillets and spread them with chopsticks.

Step 14: add salt, sugar, cooking wine, soy sauce, pepper, cook for 3 minutes.

Step 15: add chicken essence.

Step 16: pour the cooked fish and all the soup into the big bowl with bean sprouts

Step 17: add minced garlic and green onion.

Step 18: take another pot, add the right amount of oil, oil heat, add pepper, pepper saute.

Step 19: pour all the pepper oil into the fish bowl.

Step 20: ready to eat.

Materials required:

Black fish: 1000g

Soybean sprouts: 500g

Egg white: 1

Dried pepper: 15

Salt: 4 g

Sugar: 5g

Cooking wine: 3 spoons

Starch: 15g

Chinese prickly ash: 5g

Star anise: 2 petals

Cinnamon: 1 small piece

Fragrant leaf: 1 piece

Scallion: 2

Ginger: 5 pieces

Garlic: 1

Fresh: moderate

Chicken essence: 2G

Pepper: 3 G

Pixian bean paste: 4 spoons

Note: 1. Because I don't eat spicy, so the pepper put less. 2. For the sake of health, there is less oil for cooking fish in this water.

Production difficulty: Advanced

Process: boiling

Production time: one hour

Taste: spicy

Chinese PinYin : Shui Zhu Yu