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Summer is approaching, and I am gradually losing my appetite for food. Xiaobian specially visited the well-known chain Sichuan cuisine restaurant Yu Xiangqing recommended by Shanghai's ashes-level Sichuan cuisine control.
Chefs are invited to teach you one of the restaurant's most clicked signature dishes: boiling fish, hoping to amaze your taste buds and rekindle your thirst for food.
Creativity Index
Yuxiang boiling fish
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The guest company of this issue - Yu Xiangqing
The boiling fish of Yuxiang love originated in the Yubei region of Chongqing, the first boiled fish of Yuxiang love, but it is a dish with a story. Inventor: Master Yang - the owner of Longxi Restaurant, born in a sichuan cuisine family. By chance, the fresh fish fillets were marinated by a unique process, and then the fillets were filled with water, and peppers, peppers, peppers, peppers, peppers were added with special boiling oil, and drizzled on the fish fillets, instantly overflowing with aroma. The fillets were tender and smooth in the mouth, and the first pot of boiled fish was born, and the deliciousness and spicy thickness of the fish meat surprised even Master himself. The dish was basically finalized in 1985.
Ingredients ·
Blue fish, egg white, bean paste, dried chili
Ginger, garlic, green onion, peppercorns, green peppers, lard
Cooking wine, sweet potato powder, white pepper, pretzel powder, salt
1: Add the fillets to the egg white, a little salt, mix well with cooking wine, and sizing with sweet potato powder juice.
2: Stir-fry the bean paste and ginger slices until fragrant, and then place the bottom of the container together with the blanched soybean sprouts.
3: Put a small bowl of lard, pour the peppercorns and green peppers into the pot, and fry them slowly over low heat;
4, turn on the heat, put in the garlic cloves and ginger slices, after the aroma, put the cooked fish soup into the pot;
5, When the fish soup is boiling, put the fish fillets one by one flat into the soup that comes out of the water and pull them out.
6, the fillets cook quickly, put in the appropriate amount of seasoning, white pepper and pepper powder into the container before coming out of the pot;
7, Finally pour the fried peppers and oil on top.
A large pot of boiling fish with fresh sesame oil is on the table!
Look closely, the white tender fish flesh is crystal clear, if you hold your breath, you will smell a spicy fragrance full of temptation, hook the saliva, too tempting! ..... Pick up the thin flakes of fish and send it to your mouth, the tenderness of the fish and the aroma of the pepper overflow the entire mouth, chopstick after chopstick, too satisfied.
According to Yu Xiangqing's chef, not only is the boiling oil specially made in his house, but even the fragrant peppercorns that are overflowing when the incense is fried are also specially made, and the friends who are too lazy to cook at home can go to the restaurant to taste it.
In addition to the ten major jianghu dishes, Yu Xiangqing also carefully cooked the Old Bacon of Chongqing cooked by Qingshan Earth Pig, the spicy dry pot steamed bun bullfrog, the ancient town of Mao Blood Wang, which is full of ingredients, and the Nanshan flavored chicken feet that returned to Chongqing with a spicy mouth, etc. The ingredients are authentic, the dishes are pure and natural without any pigments and additives, and the ashes-level Sichuan cuisine control only recognizes his home, and even Yao Ming is a regular visitor to his family.
—— Famous shops teach famous dishes - Bei Xiaobei (contributor)