Sichuan Cuisine: boiled fish(chuan cai shui zhu yu )

Sichuan Cuisine: boiled fish

Introduction:

"The method of boiling fish seems primitive, but the actual workmanship is exquisite -- this dish has the effect of keeping out the cold, benefiting qi and nourishing blood, and the meat will not be tough at all. It tastes smooth and tender, and it is oily but not greasy. It can remove the fishy smell and keep the fish fresh and tender. In this course of Sichuan Cuisine: boiled fish, I put Sichuan's special pickled cabbage, which tastes very good

Production steps:

Step 1: after the silver carp is cleaned by the shop owner, wash it repeatedly with clean water, and then cut it into pieces;

Step 2: apply salt and starch to the fish and marinate for a while;

Step 3: sauerkraut chopped; I use my own sauerkraut, taste just right, so do not wash; if it is bought from the market sauerkraut, the final rinse with water, squeeze dry water and then cut;

Step 4: peel off the coat of garlic and wash it; after washing the ginger, cut it into pieces. The size of the pieces is as shown in the picture; cut the star anise, Sannai and Caogou into pieces;

Step 5: heat the frying pan, pour in the rapeseed oil and heat it;

Step 6: add Pixian Douban sauce and stir fry the red oil. At this time, the fragrance will come out;

Step 7: put in the dry red pepper and Chinese prickly ash cut into sections;

Step 8: stir fry sauerkraut until fragrant;

Step 9: pour some water into the pot;

Step 10: add salt;

Step 11: add star anise, Sannai and tsaokuo;

Step 12: add chopped ginger;

Step 13: add garlic and bring to a boil;

Step 14: after boiling the soup, put in the fish head;

Step 15: when the fish head soup is boiling, you can prepare to put the fish pieces;

Step 16: put all the fish pieces into the soup. Method: put the fish pieces into the pot in turn with hands or chopsticks;

The seventeenth step: after the fish is cooked, put chicken essence, white pepper and white sugar into the pot before cooking. Turn off the fire and install the dish.

Materials required:

Silver carp: 1

Sauerkraut: right amount

Pixian Douban sauce: right amount

Dry red pepper: right amount

Zanthoxylum bungeanum: right amount

Ginger: right amount

Garlic: right amount

Star anise: right amount

Sannai: right amount

Tsaokuo: moderate amount

Starch: right amount

Salt: right amount

Chicken essence: appropriate amount

White pepper: right amount

Sugar: right amount

Note: 1. Don't pour all the fish into the pot all at once; 2. According to personal preference, you can also put some vegetables, such as bean sprouts, phoenix tail and so on;

Production difficulty: ordinary

Process: boiling

Production time: 10 minutes

Taste: spicy

Chinese PinYin : Chuan Cai Shui Zhu Yu