Tai'an fish (Sichuan cuisine)(jiang hu cai tai an yu chuan cai )

Tai'an fish (Sichuan cuisine)

Introduction:

"Taian fish, commonly known as Tuotuo fish, is a famous dish in the world. A big bowl of red soup looks spicy, smells fragrant and makes people salivate. The pieces of fish floating in the soup are as tender as tofu, which can be easily broken with chopsticks. Taste it. The fish is smooth and the soup is rich. It's really a dish that Chongqing people like very much. This recipe is made by mommy. It's not as spicy as boiled fish! It will be more obvious that garlic flavor, soy sauce flavor

Production steps:

Step 1: Ingredients: Grass Carp (I usually use silver carp, which is a little fat for my family), garlic (more, this dish is mainly garlic flavor)

Step 2: cut the fish into small cubes and marinate with salt and cooking wine for about 10 minutes to remove the fishy smell

Step 3: after marinating, add starch (sweet potato powder), mix well

Step 4: cut dried pepper, slice ginger, soak ginger and pickled pepper, peel garlic and cut scallion

Step 5: crisp fish: pour the oil into the frying pan, when the oil temperature is 90% hot, start the crisp fish

Step 6: crisp well, take out and put aside; pour out part of the oil (leave a little oil in the frying pan)

Step 7: heat oil in oil pan, stir fry ginger slices, dried pepper and Chinese prickly ash, add crisp fish and stir fry until fragrant

Step 8: take it out, add some oil, stir fry ginger, pickled pepper, bean paste and star anise, add sugar and color

Step 9: stir fry the fish, add soy sauce, garlic and beer, bring to a boil over high heat, and simmer over low heat for 15 minutes

Step 10: cook until the fish tastes good, add the scallions and cook for 3 minutes

Step 11: finally put in monosodium glutamate, mix the starch with water, pour into the pot to collect the juice, and then remove

Materials required:

Grass carp: one

Garlic: both ends

Ginger: right amount

Soak ginger: right amount

Pickled pepper: right amount

Scallion: right amount

Star anise: right amount

Dry pepper: right amount

Zanthoxylum bungeanum: right amount

Beer: one can

Salt: right amount

Cooking wine: moderate

Raw soy sauce: a spoonful

Douban: a spoonful

Sugar: a little

Starch: more

Note: 1, Taian fish usually choose silver carp to do, because silver carp meat tender, thorn big, lest be stuck. (but grass carp is more convenient to buy, and not fat, each has its own advantages.) 2. Sweet potato starch should be slightly more, this amount is: more starch than smooth meat, less starch than crisp meat. The rest can be used to collect juice. 3. Fish can be boiled with water, but beer is more fragrant and the color is more beautiful. 4. Bean paste has a salty taste (different from each family). Raw soy sauce is added to boiled fish, but it's not sure whether it's tasty enough. You can increase or decrease the salt before cooking. 5. If Douban does not color, you can add a small amount of soy sauce color.

Production difficulty: ordinary

Process: firing

Production time: three quarters of an hour

Taste: medium spicy

Chinese PinYin : Jiang Hu Cai Tai An Yu Chuan Cai