The authentic method of making Tai'an fish

Health benefits

Douban Sauce: Maintaining Skin and Mucosal Health

Sichuan peppercorns: maintaining skin and mucosal health

Pork fat: anti-cancer and anti-cancer

Ingredients and materials

About 3 pounds of Hualien fish

About 500 grams of starch

2 egg whites

Soak chili peppers in moderation

Moderate amount of Douban sauce

Moderate amount of ginger, scallions, and garlic

Moderate amount of cooking wine

Salt in moderation

Moderate amount of Sichuan pepper

2 pounds of vegetable oil (for frying fish)

Two spoons of lard

The authentic method of making Tai'an fish

1. Prepare all the ingredients.

2. Kill the fish and cut them into small pieces measuring three to four centimeters square. Marinate them with salt for ten minutes. Then, use only egg whites to beat the eggs with chopsticks for five minutes until they all form bubbles! Then add an appropriate amount of water, and finally let the sweet potato starch grow well! Pay attention to the amount of water and starch! Hold on tight!

3. Pour the prepared starch into the fish chunks and mix well.

4. Heat up the pot and add vegetable oil. I have freshly squeezed my own rapeseed oil, so make sure to add more oil when refining it.

5. After the oil temperature rises, put the fish chunks into the wok.

6. After cooking the fish, set it aside for later use.

7. Now pour out the excess oil from the pot, and start stir frying the seasonings with an appropriate amount of oil left. When the oil temperature rises, take a small handful of Sichuan peppercorns, soak ginger and sea pepper, stir fry garlic, then add Douban sauce and stir fry again. Add scallions and continue stir frying for about five minutes until the whole house is fragrant.

8. Then pour in an appropriate amount of water (about enough to submerge the fish) and bring to a boil. Boil until the flavor of the stir fry is fully extracted for about ten minutes. Add the konjac that has been blanched in water and the fish pieces that have been cooked in the pot. Cover the pot and simmer over low heat for about twenty minutes, then mix well.

9. Then add celery and continue to simmer over low heat for 5 minutes.

10.At this point, the soup in the pot is almost dried up. When you start cooking, sprinkle chopped green onions to enhance the visual effect, and then you can put it on a plate and eat it.

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