#万能美食指南#
The classic boiled fish of Sichuan flavor is fresh and spicy and tender, delicious and satisfying, and a must-have choice for meat at family banquets
At the beginning, I'm going to tell you a story about boiled fish. When I first tasted this dish, I was completely overwhelmed by its spicy and fragrant flavor. It was a cold winter, and a few friends and I went to a long-established hot pot restaurant. Whether it is the abundant ingredients or the rich soup base, we feel very satisfied. However, when I ordered a dish of boiled fish, a special aroma quickly spread and piqued my curiosity.
The restaurant, called Chuan Ya Lou, is a long-established restaurant with a long history in the area, specializing in Sichuan cuisine, especially their boiled fish. My friends and I were waiting for the food when we overheard someone at the table next to us talking about another so-called Internet celebrity store.
We were curious to listen to their chat, and according to them, the restaurant, called "Spicy Crab", has many specialties in addition to boiled fish. Hearing this, a fire ignited in the hearts of our food explorers. We decided to spend a weekend looking at these two restaurants.
We first came to the "Chuanya Building". The decoration of the restaurant is very elegant, and the walls are covered with many calligraphy and paintings with Sichuan characteristics. As soon as we sat down, we ordered our signature boiled fish and a few other Sichuan dishes. After a while, the boiled fish was placed in front of us, and it was mouth-watering at first sight. The fish is thinly sliced and richly sliced, with fiery red chili peppers and a unique spicy seasoning.
Next, we rushed to the "Spicy Crab" restaurant in high spirits. Located in the heart of the city, this restaurant is small and chic. As soon as we entered the restaurant, we were greeted by the great atmosphere. I ordered a boiled fish and spicy crab, and the time we waited seemed to pass very slowly.
Eventually, the food came to us. Boiled fish is made by boiling the meat of the tender fish after being tasted, and the fish meat is soft and juicy, refreshing and not greasy. In the preparation of the sauce, they use a special secret sauce, in addition to chili pepper and sesame pepper, a variety of spices are added, which has a unique flavor. Overall, although the taste is more unique than the boiled fish of "Chuan Ya Lou", it is not inferior in any way.
After tasting the boiled fish from both restaurants, I started thinking about how to take this dish home and cook it. Through talking to the shopkeepers, I learned some unique cooking tips.
First of all, the choice of fresh fish is key. It is best to choose tender sea bass and cut it into thin slices for later use.
Then, we need to prepare some unique ingredients, such as bean paste, Pixian bean paste, pickled pepper, chili powder, etc. These seasonings are all designed to create a strong feeling of spicy and numbness.
Next, we need to fry the fillets until they change color slightly, so that the tenderness of the fish can be locked.
Then, heat the base oil, add the bean paste, chili powder, and pickled pepper and stir-fry until fragrant, then add the stock and cook into chili oil to make the sauce more rich.
Finally, put the fillets in a pot and cook until cooked through. In order to maintain the tenderness of the fish, we can add a little egg white at the end, stir well and turn off the heat, so that the fish will be more tender.
Pay attention to the taste of food, and take you to learn more about food-related knowledge and skills.