Boiled fish with hot appetizer(huo hong la shuang de kai wei shui zhu yu )

Boiled fish with hot appetizer

Introduction:

"Autumn is everywhere in the harvest season. Golden ears of corn, green beans, green jujubes with red in the branches, and peanuts all over the ground are the hope of autumn. This season is also the fattest season for fish. I haven't cooked Sichuan food for a long time to satisfy the desire and expectation. Today, I just have time to go to the market and buy a big carp. I'm going to make a traditional Sichuan boiled fish

Production steps:

Step 1: remove scales, viscera, gills and wash a carp.

Step 2: slice the fish

Step 3: slice into a large knife clip

Step 4: wash the fish blood with clean water

Fifth step: drain the cleaned fish slices, add the appropriate amount of salt, pepper, high Baijiu, onion and ginger slices for five minutes, and then control the water thoroughly.

Step 6: chop the fish head into small pieces;

Step 7: Boil the bean sprouts with hot water in the pot, then add the celery section and blanch it for eight minutes. Take out the water with the bean sprouts and put it into the bottom of the plate

Step 8: heat the pan, add peanut oil, saute scallion, ginger and dried pepper, add the cleaned fish bone and fish head to stir fry

Step 9: then add water and water to boil the fish seasoning, and stew for 20 minutes until the soup is thick and white. Then remove the fish bones and put them in the soup basin with bean sprouts;

Step 10: add boiled fish to cook

Step 11: put the marinated fish slices into the soup in the pot one by one, and slowly soak them with medium heat until they turn white. Then slowly take them out and put them into the soup basin with fish bones;

Step 12: heat peanut oil in another pot, add dried pepper, white sesame and garlic, and saute until fragrant

Step 13: pour the hot oil on the fish fillets.

Materials required:

Carp: 1

Soybean sprouts: 200g

Celery section: 100g

Scallion: right amount

Ginger: right amount

Minced garlic: right amount

White Sesame: right amount

Egg white: right amount

Coriander powder: appropriate amount

Boiled fish seasoning: 1 bag

Salt: right amount

MSG: right amount

Pepper: right amount

Highly Baijiu: moderate

Starch: right amount

Peanut oil: right amount

Note: 1, the fish must be uniform in thickness, so as to ensure the maturity of the final unity of fish. 2. Before marinating fish fillets, it is necessary to soak the blood of fish fillets with clean water, so that the best taste and white color can be guaranteed. 3. The fish bone should be cleaned and the blood should be stir fried, so that the color of the stewed soup will be white and the taste will be thick. 4. In the final production of fillets, we must make sure that the heat boils but does not roll, and slowly soak the fillets, so that the fillets will be complete. 5. Finally, pouring oil is the most important. Some friends like to pour pepper and garlic directly on the fish fillets with hot oil. Although this is very enjoyable, many of the peppers will be paste but not fragrant. It's better to pour the pepper into the pot and fry it slowly with oil. 6. In fact, the best way to make this dish is the grass carp. Because the grass carp is too big to eat, it's made with carp instead, but the taste is pretty good!

Production difficulty: simple

Technology: stewing

Production time: 10 minutes

Taste: spicy

Chinese PinYin : Huo Hong La Shuang De Kai Wei Shui Zhu Yu