Boiled fish, also known as river boiled river fish, Sichuan cuisine, was first popular in Cuiyun Township, Yubei District, Chongqing. The raw materials are fresh and fresh fish and peppers, which are smooth and tender in taste, and the oil is not greasy. The fishy smell of the fish is removed and the tenderness of the fish is maintained.
Full of peppers red and bright eyes, spicy but not dry, numb but not bitter.
Fish meat is delicate and tender, regular consumption can also have the effect of reducing cholesterol, the addition of vegetables is to make the meat and vegetarian collocation reasonable, delicious and healthy, worth tasting.
Friends come to the house as guests, make a large basin of boiled fish can get a table of people, you can put what you want to eat, 20 pieces can make a large basin.
Simple and delicious, the key is much more hygienic than eating in restaurants outside.
Ingredients: blackfish
Accessories: thick blinds, soybean sprouts, Pixian bean paste, dried chili pepper segments, green onion segments, ginger slices, minced garlic, peppercorns, egg whites, salt, white pepper powder, cooking wine, starch
method:
1. Buy the blackfish to wash, cut off the head and tail of the fish, use a knife to follow the fish bone, and then cut the fish into thin slices.
2. Marinate the fish fillets with cooking wine, salt, white pepper, egg whites and starch.
3. Blanch the thick cut leaves and washed soybean sprouts in boiling water until cooked, and place in a bowl to lay the bottom.
3. Heat the pan with hot oil, sauté the shallots, ginger slices, peppercorns and Pixian bean paste. Sauté the head, tail and bone of the fish until discolored, add water and bring to a boil for about 5 minutes.
4. Put the marinated fish fillets into the pot and blanch, after the fillets turn white and float, add salt to taste, and pour the whole pot into the bowl with thick blinds and soybean sprouts in front.
5. Finally sprinkle peppercorns, minced garlic and dried peppers, and sauté in cooked oil.