Authentic Sichuan boiled fish(zheng zong chuan cai shui zhu yu jiu bu xiang jie yi po po de zheng zong chuan cai shui zhu yu )

Authentic Sichuan boiled fish

Introduction:

““…… You must put a lot of oil on your watercress and fry them until they are golden. Otherwise, the watercress will be bitter and have no taste There's an aunt in Sichuan. She's really close to learning Sichuan cuisine. My aunt's mother-in-law is from Sichuan. She usually speaks Putonghua, but as soon as I ask her how to make Sichuan food, the authentic accent without any modification will come out naturally. I can't forget the Sichuan flavor. My mother-in-law wakes the dreamer with a word. When I was just learning to cook, I heard that "Pixian douban'er is the soul of Sichuan cuisine". But I always feel that Pixian Douban is bitter and not fragrant. It's not as delicious as the same brand. But the Sichuan food made with other brands of Douban doesn't taste like that. It turns out that I used it wrong. Cough, cough, blush In the restaurant, the boiled fish, the red hot pepper, the clear oil, the bean sprouts at the bottom, and the artistic embellishment of fish fillets on the top are delicious, tender and smooth. But if you do it at home, you need less oil, delicious and healthy. Like a restaurant, a barrel of oil will be finished in a few days. My aunt's boiled fish is delicious, healthy and delicious. At the bottom is a variety of mushrooms instead of bean sprouts, quoting the original words of my aunt: "bean sprouts are cheap, and do not shrink, a large pot of yellow, good-looking, how expensive mushrooms are." In addition to being expensive, mushrooms are delicious and healthy. Then pour on the gudu white fish bone soup, sprinkle on the light yellow tender fish fillets, and then pour on the red and gorgeous Douban sauce. Wow, a pot of delicious, just smell it, you will know how authentic it is. "

Production steps:

Step 1: turn the large anchovy fillets into fillets. Don't throw away the fish bones. Set aside. Put the right amount of salt and starch into the fish fillets and grasp them well by hand.

Step 2: put the fish fillets aside.

Step 3: put the oil in the pot, heat it up, then add a little onion, ginger and garlic, saute until fragrant, and fry the fish bones.

Step 4: after the fish bone is fried, change it to high heat, add hot water, and immediately it becomes milky soup. Turn the heat down and simmer for 20 minutes.

Step 5: then pick up the fish bones, put in the cut tofu, add the right amount of salt, stew for a while. (fish bones are put on other plates, with a small amount of fish on them. Just eat them. No waste)

Step 6: saute mushrooms and mushrooms in another pan, add salt.

Step 7: put the fried mushrooms into the bottom of the bowl.

Step 8: bring the fish soup to a boil. When the water boils, remove the fish fillets. 1 minute later, remove the fish fillets. Pour the fish fillet and soup into the mushroom bowl.

Step 9: add a little more oil in the pan to stir fry mushrooms, saute Pixian bean paste, then saute onion, ginger, garlic and red pepper, and pour directly into the fish bowl.

Step 10: Sprinkle coriander and cook the fish in a pot.

Materials required:

Anchovy: 1 jin

Lentinus edodes: right amount

Mushroom: right amount

Tofu: right amount

Scallion: right amount

Starch: right amount

Red pepper: right amount

Coriander: moderate

Peanut oil: right amount

Salt: right amount

Pixian Douban sauce: right amount

Ginger: right amount

Garlic: right amount

Note: 1. I use anchovy, anchovy meat is more delicate, if not, can use grass carp, silver carp or black carp instead. Try the pungent fish, if you can buy it. 2. When slicing fish, the thickness should be uniform, which is not easy to rot, but also easy to cook. 3. If Pixian Douban doesn't have it, it can be replaced by other Douban sauce, but it can't make authentic taste. 4. I didn't add monosodium glutamate, which is delicious but unhealthy; in fact, the fish fillets need to be salted with cooking wine, but I save it, because I don't like the taste; when frying xiangdouban sauce, Chinese prickly ash is also needed, but I hate eating Chinese prickly ash grains, so I save it.

Production difficulty: Advanced

Process: water

Production time: three quarters of an hour

Taste: Super spicy

Chinese PinYin : Zheng Zong Chuan Cai Shui Zhu Yu Jiu Bu Xiang Jie Yi Po Po De Zheng Zong Chuan Cai Shui Zhu Yu