Boiled fish, is a representative dish of the new Sichuan cuisine, spicy and fragrant, fish meat tender, tender residue, oily but not greasy taste and texture conquered countless delicious mouths across the country.
Boiled fish originated in Chongqing, a shop called Cuiyun boiled fish was the first to invent boiled fish, the chef of this shop, according to the cooking methods and techniques of boiled beef, made certain changes, maintained the spicy and tender characteristics of boiled beef, and innovated this new representative dish of Sichuan cuisine with fish meat. In fact, the cooking method of boiled fish is very simple and extensive, which is a typical method of Chongqing jianghu cuisine. We conclude that the characteristics of jianghu cuisine are "five black", also known as five black vegetables. Black up the ass eye put pepper, black up the fart eye put pepper, black up the fart eye put chicken essence, black up the fart eye put MSG, black up the fart eye put oil. "Black ass eyes" is a Sichuanese word, which means the most, try to put, as much as possible. What people have summed up is that chicken MSG is a lump. Because of this method, the dishes are full of spicy taste and umami enough. Therefore, it is sought after by many young diners and is popular throughout the country.
Spicy and hot, it is a characteristic of boiled fish. Peppercorns are placed like money to fully display the characteristics of this dish.
The ginger shallots are slowly fried in a frying pan
Add the onions and slowly fry to bring out the aroma
Wait for the onion, ginger and shallots to be fried and dried, fished out, drained and oiled, not to be left
Soak the chili seeds, drain and fry them slowly in a pan. Chili seeds are particularly capable of increasing the aroma of the oil.
Soak the spices in water so that they are not easily charred, drain and put them in oil and fry them slowly
Soak the peppercorns in water, drain and fry in a frying pan over low heat
When the pan is almost dry, turn off the heat
Scoop the oil and spices into large vats and use as you go
Have you learned? Detailed recipes are available in private messages to Sichuan Flavor Classroom.