Boiled fish with rattan pepper(teng jiao shui zhu yu )

Boiled fish with rattan pepper

Introduction:

"The taste of boiling lies in the fried materials, the fragrance lies in the oil, and the heat of the oil is the key. If it is too low, the fragrance will not come out, and if it is too high, the paste taste will come out. My method is to pour a little bit first, and then pour it all if it is suitable."

Production steps:

Step 1: wash the fish and treat the fish into bones and meat. Slice the fish fillet into slices. Marinate the fish fillets with cooking wine, starch, 2G salt, a little soy sauce and 2G white pepper.

Step 2: put the bean sprouts into the bottom of the pot.

Step 3: put oil in the pot, add ginger slices, garlic slices and chopped onion in turn, and saute until fragrant. Add rattan pepper, dried pepper section, star anise, fennel, Douchi, Ciba pepper and Pixian Douban sauce in turn, stir fry until fragrant, then add mash juice and simmer slowly.

Step 4: add fish soup, sugar, soy sauce, white pepper and bring to a boil. Add in the fish bones and continue to cook.

Step 5: add the fish fillets and heat them slightly, then put them into a bowl.

Step 6: sprinkle salt, pepper powder and chili noodles on the top in turn.

Step 7: then sprinkle with minced garlic, minced garlic seedling, dried pepper section and rattan pepper.

Step 8: Boil the oil in the pan and pour it on it.

Materials required:

Tilapia: one

Bean sprouts: 100g

Rattan pepper: 40g

Dry pepper section: 50g

Pixian bean paste: 50g

Ciba chili: 30g (or chopped chili)

Douchi: 5g

Garlic slices: 5 slices

Ginger slices: 3

White pepper: 5g

Fennel: 3G

Star anise: one

Chopped onion: half a quantity

Minced garlic: a spoonful

Minced garlic: 1 teaspoon

Rattan pepper powder: 10g

Hot pepper noodles: 10g

Salt: 5g

Sugar: 2G

Mash: 20ml

Soy sauce: 10ml

Cooking wine: 10ml

Fish soup: 800ml

Starch: appropriate amount

Note: 1. Rattan pepper can be replaced by Chinese prickly ash, which is common boiled fish. 2. Side dishes can be changed into what you like, some need to be processed can be fried or boiled, fried is to add dried pepper and dried pepper fried, this is more authentic practice. 3. The bottom material can be used as the bottom material of hot pot.

Production difficulty: Advanced

Process: boiling

Production time: three quarters of an hour

Taste: spicy

Chinese PinYin : Teng Jiao Shui Zhu Yu