Two thousand years ago, the kimchi jar, the shabu-shabu pot from a thousand years ago, the watercress from three hundred years ago, plus a live fish, under the magic of the chefs, finally converged into a bowl of red and fragrant watercress fish more than fifty years ago. This dish is the most common and common fish dish in Sichuan families and restaurants, the traditional version is home-cooked, and now it is appropriate to add sugar and vinegar to make a fish flavor, and the fish meat is tender, the juice is red and bright, rich and fragrant, and slightly sweet.
raw material:
1 pincer fish (about 900 g, can also be replaced with grass carp).
seasoning:
Homemade compound bean paste 120 g, celery minced 20 g, chives 40 g.
1: Slaughter and clean the tongfish, mark a flower knife on each side of the fish, put in the broth and cook for 3 minutes on medium heat until cooked, then fish out and put it on the plate.
2: Clean the wok, scoop in the bean paste, add the chopped celery and chopped chives over medium heat, turn off the heat and pour it on the fish, sprinkle 20 grams of chopped chives to go.
Wok through, under the rapeseed oil 1000 grams, lard, red oil each 500 grams to 40% heat, down into pixian watercress crushed 500 grams, red pickled pepper crushed 300 grams stir-fried evenly, when the water vapor is quickly drying, down into the ginger grains, minced garlic, pickled sauerkraut, pickled cowpea grains each 200 grams, pickled ginger grains, chopped onion each 100 grams stir-fried incense, pour in 500 grams of broth, add 150 grams of sugar, Boryeong vinegar 80 grams, chicken essence, monosodium glutamate 50 grams each turned out of the pot, put into the barrel for later.
1, the flower knife on the fish should be beaten tightly, cut every 1 cm, and must be cut to the bone, poured with sauce after the fish will inhale as much as possible.
2, cook the fish with a low heat, keep the soup as if open, the time should not exceed 3 minutes, otherwise the fish will be cooked old.