Originating in Chengdu, this dish is based on the traditional Sichuan cuisine of boiled beef and boiled fish, which is particularly suitable for the tastes of northerners. The boiling fish is spicy, the red peppers are tumbling in hot oil, and the snow-white, delicate fillets float underneath. The peppers are spicy and refreshing, the fish is tender and delicious, and the hot oil is boiled when served, making the customers who eat warm up and boil, hence the name boiling fish. This dish has a warm dining atmosphere, stimulates appetite, triggers diners' desire to eat, is very popular in the market, and has endured for a long time.
Boiling of old oil
200 grams of dried safflower peppercorns, 300 grams of dried bullet peppers, 100 grams of seven-star peppers, 500 grams of onions, 400 grams of green onions, 400 grams of celery, 150 grams of coriander, 200 grams of carrots, 15 pounds of salad oil, 10 grams of flavor spill spoon drops (sold in a treasure).
Spices: 50 grams of fragrant leaves, 50 grams of white root, 30 grams of cumin soaked in white wine
Preparation: Boil the green onions and ginger and other vegetables until amber, turn the heat down, and finally sauté the spices, dried peppers, dried safflower peppers, turn off the heat and simmer in the pot for 24 hours and then fish out, add the flavor overflow spoon and drizzle the fragrance.
The making of boiling fish
1 grass carp or mullet (weighing about 800-1500 grams), rootless soybean sprouts 150 grams, boiling fish oil 1500 grams, small bullet dried pepper knot 120 grams, dried green peppercorns 10 grams, dried safflower peppercorns 10 grams, water or chicken broth 1700 grams, salt 60 grams, chicken essence 40 grams, monosodium glutamate 20 grams, egg white 1, soup when boiling fish fillets 200 grams
Note: Separate the fish meat and fish bones, and cook until they are broken. Soybean sprouts are directly placed on the bottom of the bowl to control the temperature of the old oil in the pot, dried peppers are put into the oil pot at 150-170 ° C, slowly stir-fried, and then the old oil and chili peppers are poured together on the fish fillets.
Technically critical
1, the aroma of boiling fish is thick and aftertaste, mainly lies in the aroma of boiling old oil.
2, to keep the fish fresh, it is best to use live fish. Dead fish and frozen fish in the freezer produce firewood, which affects the tenderness of the dishes.
3, the knife treatment of fish fillets should be thick and uniform, you need to rinse the blood water in advance, and then suck up the water and beat it vigorously, beat until the collagen of the fish meat is completely infiltrated, and then start to sizing, otherwise the fish fillets are not slippery, tender, white, and not elastic.
4, fish fillets should not be cooked over-cooked thoroughly, so as not to finally pour oil on the fish fillet meat quality becomes old.
5: The dried chili pepper festival must be put into a 150-170 ° C oil pot, stir-fry and then pour on the fish fillets. Otherwise, the aroma of the pepper does not come out and affects the taste of the dish.
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