Spicy boiled fish(ma la shui zhu yu )

Spicy boiled fish

Introduction:

"Boiled fish is one of the representative works of Sichuan cuisine, which is the flavor of Yubei in Chongqing. It seems to be primitive, but the actual workmanship is exquisite. Choose fresh fish, and give full play to the chilli, Qi and blood function, cooking meat will not become tough, taste smooth and tender, oil but not greasy. It can remove the fishy smell and keep the fish fresh and tender. The hot pepper is bright and eye-friendly, spicy but not dry, and numb but not bitter. "

Production steps:

Step 1: about 3 Jin grass carp, head, viscera, bone, skin, leaving only the net fish;

Step 2: the inclined blade is sliced;

Step 3: add wine, egg white, flour and salt, mix well;

Step 4: peel the seeds of white cucumber, cut them into thick slices, wash the mustard and cut them into large pieces;

Step 5: cut garlic and ginger into large pieces, cut dry pepper into sections, wash Zanthoxylum and set aside;

Step 6: prepare a packet of Dezhuang boiled fish seasoning;

Step 7: pour 100 grams of oil into the pot, heat it to 70% heat, then add ginger, garlic, dry pepper, Chinese prickly ash, saute until fragrant, and refine the spicy oil over low heat;

Step 8: turn the heat, add cucumber and mustard slices and stir fry;

Step 9: pour the fish into the saucer;

Step 10: add more than half of the pot of water, boil over high heat, turn to low heat, and cook for 15-20 minutes;

Step 11: pick up the cooked cucumber and put it in a big bowl;

Step 12: turn the heat, boil the soup in the pot until it boils, and then put in the marinated fish fillets;

Step 13: turn off the fire immediately after the fish is cut off, and pour all the fish fillets and soup into the bowl;

Step 14: Sprinkle with chopped chives;

Step 15: put the remaining 100g oil in a spoon and heat it until it smokes;

Step 16: pour hot oil on the fish surface.

Materials required:

Grass carp meat: 400g

White cucumber: 1

Mustard: 50g

Ginger: 5-6 slices

Garlic: 1 head

Dry pepper: 1

Pepper: 15g

Shallot powder: appropriate amount

Salt: 1 teaspoon

Cooking wine: 15ml

Raw powder: 10g

Egg white: 1

Dezhuang boiled fish seasoning: one pack

Salad oil: 200g

Note: if you want more fish soup, you can cook fish bone or fish head with cucumber, so that the bottom of the soup is thicker. But if you want to eat more than one fish, you can add radish or tofu to fish head to make soup, fried fish bone with sugar and vinegar to make smoked fish.

Production difficulty: ordinary

Process: boiling

Production time: one hour

Taste: spicy

Chinese PinYin : Ma La Shui Zhu Yu