The recipe for Sichuan style boiled fish

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Ingredients

A black fish

100 grams of vegetables

100 grams of golden needle mushroom

100 grams of bean sprouts

50g Pixian Douban Sauce

Twenty to thirty pieces of Sichuan pepper

A handful of dried red chili peppers

A coriander stick

2 teaspoons of salt

2 tablespoons cooking wine

One tablespoon of light soy sauce

One teaspoon of sugar

One teaspoon of chicken powder

A tablespoon of vinegar

Jiang Er Pian

Three cloves of garlic

A section of scallions

Half a tablespoon of Sichuan pepper noodles

One tablespoon of chili powder

One egg white

1 tablespoon of bowl bean powder or sweet potato starch

Moderate amount of oil

600 grams of water or broth

The recipe for Sichuan style boiled fish

1. Wash the black fish and cut it in half, then remove the fish bones. The knife should be tilted at an angle of 30 degrees with the fish meat. When slicing the fish, it should be pushed out or pulled in, maintaining one direction. The knife should be dipped in water, and it is best to place a cloth underneath the fish to prevent sliding during slicing. It's best to freeze the fish first before slicing it.

2. Rinse the sliced fish with clean water several times and soak in water for later use. Let the fish fillets absorb enough water to ensure they are tender and smooth.

3. Chop Pixian Douban Sauce into small pieces with a knife; Cut dry red chili peppers into sections; Cut scallions into thin strips; Chop ginger, garlic, and coriander into small pieces and set aside; Set aside Sichuan pepper, Sichuan pepper noodles, and chili powder.

4. Boil a pot of water, add a spoonful of salt to the water, and add a little oil. Blanch the vegetables, bean sprouts, and golden needle mushrooms until cooked, then remove them and add some cold water.

5. Boil 600ml of vegetable water for later use; Place the blanched vegetables at the bottom of the bowl and set them aside.

6. Add oil to the pot, stir fry the Sichuan peppercorns over low heat with cold oil until fragrant, and stir fry the dried red chili sections until fragrant. Remove and drain the oil, set aside for later use.

7. Leave the base oil in the pot and add a little more oil. Stir fry scallions, ginger, and garlic until fragrant. Add Pixian Douban Sauce and stir fry until red oil is produced. Add fish head and bones and stir fry for a moment.

8. Pour the water from the previously blanched vegetables into the pot. Stew with fish head and bones for five minutes. During this period, add one tablespoon of light soy sauce, one tablespoon of cooking wine, one teaspoon of salt, one tablespoon of vinegar, and one teaspoon of sugar to season.

9. Remove the fish bones and head. Pour the red soup into a large bowl with vegetables.

10. Fish fillets are the most tender when marinated and cooked. Drain the fish fillets, add one tablespoon of cooking wine, one teaspoon of salt, one egg white, and one tablespoon of pea powder (other sweet potato starch and cornstarch can be used). Grab well, and preferably add one tablespoon of raw oil to prevent the fish fillets from sticking together.

11. Add a little more oil to the pot and cook until 50% hot (using chopsticks to add oil and make small bubbles). Slide in the fish fillet and use chopsticks to disperse. The fish fillets turn white and are quickly removed.

12. Spread the fish fillets in a bowl. Spread dried red chili and Sichuan pepper on the surface, sprinkle with Sichuan pepper powder, chili powder, and cilantro. Add 30ml of oil to the pot until 80-90% hot, then pour it over the fish fillet.

13. Spicy boiled fish, who doesn't love it!

Tips

1. Adding a spoonful of raw oil to marinate fish slices can prevent them from sticking together and becoming slippery.

2. Choose vegetables according to your own preferences. It's also good to have instant noodles on top of the bottom.

3. Make sure the fish fillets absorb enough water to ensure smooth and tender meat. Freshly marinated and cooked fish fillets are the most tender.

4. Add Sichuan pepper noodles and chili pepper noodles according to taste adjustments.

5. Remember to chop Pixian Douban Sauce finely to release more red oil.

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