Sichuan style boiled fish(chuan wei shui zhu yu )

Sichuan style boiled fish

Introduction:

"Boiled fish is the key to spicy taste, which depends on the quality of raw materials such as peppers and peppers. The authentic boiled fish uses a kind of dry red pepper commonly known as "bullet head". The pepper is thick, fresh, and has few seeds. It is spicy and sweet with the best quality. It will not turn black and scorched when boiled in high temperature red oil. Only good pepper can produce that special hemp flavor. The peel of high-quality pepper has special aroma and strong and lasting hemp flavor. Of course, there are other factors, such as fresh fish, fresh side dishes, and the cooking temperature. In a word, we should add points to each link, so that we can make boiled fish with spicy flavor, smooth tenderness, hot and endless aftertaste. Because I don't like to eat bean sprouts, this time I made boiled fish with bean skin. When I do DIY at home, I can make some small adjustments according to everyone's taste. As long as the basic routine doesn't deviate, I will get your favorite taste. Now I'd like to share with you the practice of cooking fish in water, which is popular all over the country. "

Production steps:

Materials required:

Grass carp: 500g

Cabbage: moderate

Bean sprouts: moderate

Flammulina velutipes: right amount

Salt: right amount

Onion, ginger and garlic: right amount

Red 99 multi functional primer: appropriate amount

Cooking wine: moderate

Egg white: right amount

Pepper: right amount

matters needing attention:

Production difficulty: simple

Process: firing

Production time: three quarters of an hour

Taste: slightly spicy

Chinese PinYin : Chuan Wei Shui Zhu Yu