Speaking of boiled fish, it is a hard dish that almost all Sichuan and Yu cuisine restaurants will have. Chongqing Yubei District is the country's famous boiled fish town, Cuiyun boiled is a shop name based on the name of the place, one of the signature dishes is boiled fish. Cuiyun boiled fish with fresh fish, boiling oil, bright red color, spicy and fragrant, crispy on the outside and tender on the inside, mellow and unique flavor, is one of the representatives of Chongqing's authentic cuisine. What I want to introduce to you today is the authentic method of boiled fish in the jianghu dish Cuiyun.
Main ingredients:
A piece of grass carp, pepper, peppercorns (sichuan area green peppercorns are better), soybean sprouts (for foundationing).
Main steps:
1. Kill the grass carp well, divide the fish fillets into two pieces, leave the fish bones, fish heads, and chop the fish bones, do not cut them off.
2. Cook the fish bones in a pot and add a little salt when cooking.
3. Take down the fish bone slices of the two large pieces of fish, and then slice them with a spatula, requiring that the fillets are relatively thin, which is convenient for tasting and water, if the fillets are thick and taste, it is not easy to enter.
4. After the fish fillet is finished, use salt, monosodium glutamate, mung bean starch code taste, no mung bean starch with ordinary starch can also be, but with mung bean starch than ordinary starch is more tendon and smoother. This link is very important, to catch this flavor into it, the hand can be grasped with a sticky feeling.
5. Blanch the soybean sprouts until they are out of place, pot and set aside. The cooked fish head and fish bones are copied up and placed directly in a basin with soybean sprouts on the bottom.
6. Place the delicious fillets in the soup of boiled fish bones and fish heads. This process should be mastered by the fire, the water is slightly wider, and the fire is slightly larger. The fillets are white, and eight or nine ripe can be.
7. Boil the chili oil, put the peppercorns directly into the oil pot, and then put the cut chili peppers into the oil pot, and when the peppers turn red, it is already good.
8. Pour the oil into the pot, and pour the simmered chili oil directly into the pot filled with fish.