The predecessor of Cuiyun boiled fish is actually the hot pot fish in Chongqing. It was first introduced for driver friends and became popular. Chongqing hot pot fish is quite fierce, the selection of about 10 pounds of fat flowing oil carp, sliced into palm-sized fish fillets, a large iron pot burned red, after the dish with a large basin to the table, poured into the iron pot, a large table of people around this big iron pot, holding beer fish to eat, its rivers and lakes are full of gas.
After the hot pot fish became popular, many restaurants in the city said that they began to follow suit, but because of the restrictions of conditions, they were generally made into small pots, small fires, and small fish, known as "boiled fish". Chongqing's "Cuiyun boiled fish" is under the verification of time and the survival of the fittest in the market, from the country's first restaurant operating boiled fish, with "boiling oil, live fish, strong aroma, spicy taste, fish tender, mellow taste" famous in the north and south of the river, has become the authentic flavor of Chongqing boiled fish.
Gossip two sentences: there has never been a Yu cuisine, only Yupai Sichuan cuisine, Chongqing cuisine is famous for its fierce use of materials, fast innovation, and heavy jianghu taste, but Chongqing cuisine is only an important genre of Sichuan cuisine, belonging to the Sichuan cuisine. The picture below is a picture of the Sichuan cuisine genre in the Chengdu Sichuan Cuisine Museum.
Sichuan cuisine genre
Ingredients: grass carp (silver carp) (3 catties), 300 grams of bean sprouts, garlic seedlings, parsley each appropriate amount
Seasoning: 50 grams of dried chili pepper segments, 10 grams of dried peppercorns, 50 grams of spicy fish base, salt, cooking wine, pepper, egg white, salad oil, fresh soup, ginger rice, garlic rice, monosodium glutamate, green onion, coriander to taste
Production: 1, fish clean, boneless, head, tail chopped into pieces, fish slices into large pieces, washed with water twice after squeezing dry water, add salt, ginger and shallot juice, egg white, pepper yard flavor and reserve.
2: Add oil to the pot and fry the bean sprouts until the bottom of the amplified pot is broken.
3, put oil in the pot, put ginger rice, garlic rice, spicy fish base fragrant, add fresh soup, boil and season, first cook the fish bones to catch the bottom. Then add the fish fillets, open the soup and then push it out, cook until it is cooked for 8 minutes, fish it in and out on top of the fish bones, and pour the soup into the basin.
4: Heat the pot, add salad oil to 70% oil temperature, put dried peppers and peppercorns and fry until brown-red, pour into the pot, sprinkle with green onions, and coriander will be ready.
Attached: Spicy fish base preparation method
Raw materials of rice dumpling pepper 5000 grams, rock sugar residue 150 grams, Pixian watercress 1000 grams, peppercorn powder 100 grams, green peppercorns 150 grams, thirteen spices 50 grams, tempeh 300 grams, ginger rice 300 grams, homemade spice powder 100 grams (star anise, fragrant leaves, white buttons, grass fruits, cinnamon, etc.) hot pot old oil 1000 grams, cooking wine 1 bottle, stem ginger onion 500 grams, refined butter 2000 grams, cooked rapeseed oil 2500 grams, green pepper oil 500 grams, chicken essence, monosodium glutamate each appropriate amount
(1) First grind the watercress, then add cooking wine to mix well, and tempeh mushrooms are dispersed with cooking wine.
(2) Heat the butter and seed oil in the pot, fry the ginger and shallots and remove the residue, then add the chili pepper and watercress and stir-fry over medium heat, until the oil is red and fragrant, stir-fry the ginger rice, tempeh, rock sugar residue, green peppercorns, and add hot pot old oil while frying. Stir-fry until the sauce vapor gradually dries and the oil bubbles, add thirteen spices and homemade spice powder, and stir-fry over low heat until the sauce is crisp and non-stick.
(3) Scoop the sauce into a clean container, pour the chicken essence, monosodium glutamate, and green pepper oil into the mix evenly, and it is complete.
Pay attention to the "farmhouse cook Mingge" as long as the heart, everyone is the "god of food"