Sliced Fish in Hot Chili Oil(shui zhu yu )

Sliced Fish in Hot Chili Oil

Introduction:

"It's a common Sichuan dish, with various cooking methods. I love the strong hot pot flavor to suppress the fishiness. If there are friends who pay attention to me, I can find that I make very few fish, because I am afraid of fishy and fishbone. Only hot pot material into the fish, is a frequent visitor in my home. With the hot pot material instead of Douban sauce, the taste is rich, coupled with ginger, garlic and scallion fried soup cooked fish, full flavor, fishy smell disappeared. But when the weather is slightly cold, pay attention to choose the bottom material of clear oil hot pot to avoid butter condensation and affect the taste. Because I am in Shenzhen, I still wear short sleeves and sweat when I go out for a quick walk, so I reluctantly choose the ordinary block Chongqing Little Swan hot pot material. I like crispy cucumbers and tasty tofu, as well as the fragrance of celery, which makes the water fish taste fresher. It's spicy and delicious, and it's very attractive. It can serve as your banquet dish without fear. "

Production steps:

Step 1: slice the ginger and garlic, and use two small pieces to cut into ginger foam, onion cut into long sections.

Step 2: wash the inside and outside of the fish, drain into pieces, add cooking wine, appropriate amount of salt, pepper, chicken powder, Lake powder, egg white, ginger foam, a little scallion, and grasp well by hand.

Step 3: cut the dried pepper into short sections.

Step 4: cut the cucumber into thin sections, cut the celery into equal length sections, and break the tofu into pieces by hand.

Step 5: put 2 tbsp oil in the pot, heat up the oil and stir fry it over low heat.

Step 6: add in half of the pepper, dried pepper, onion, ginger and garlic.

Step 7: add half container water (600ml) into the pot with the container you prepared. Add appropriate amount of salt. After the water boils, add fish bone, fish head, cucumber and bean curd and cook them.

Step 8: add 1 teaspoon of chicken powder, put celery section to boil, turn off the heat after raw.

Step 9: take out all the materials in the pot with a colander and place them at the bottom of the bowl.

Step 10: leave the original soup in the pot and bring to a boil. Remove the scallion from the salted fish. Put the fish fillets into the pot and gently spread them with chopsticks. Cook them over high heat.

Step 11: cover the cooked fish fillets on the bowl and pour appropriate amount of soup.

Step 12: Sprinkle the other half of dried pepper, Chinese prickly ash and sesame seeds on the fish fillets, cook them in another pan with 3 tbsp oil, and then pour them on the bowl from the middle.

Materials required:

Grass carp: 700g

Chives: 3

Ginger: 1 large piece

Garlic: 4

Cucumber: Half Root

Celery: 3

Tofu: 200g

Vegetable oil: 5 tbsp

Starch: 3 tbsp

Egg white: half

Sesame: half a teaspoon

Dried pepper: 16

Cooking wine: 1 tbsp

Zanthoxylum: 40

Chicken powder: 1.5 TSP

Hot pot seasoning: 80g

Pepper: half teaspoon

Salt: right amount

Note: tofu can be more delicious by hand. The container mentioned in the steps does not mean too large or too small capacity. The specific amount of water can be adjusted according to your own needs. My bowl has a capacity of 1.2 liters. The reference number of various seasonings can be changed according to the weight of fish. The oil on the bowl must be hot. After smoking, you can spoon a little on the pepper. If you can hear the zizixiang, you can't overheat. There will be bitter taste and the pepper will paste.

Production difficulty: Advanced

Process: boiling

Production time: 20 minutes

Taste: spicy

Chinese PinYin : Shui Zhu Yu