Chinese Food
Boiled fish
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A dish invented by people living in Bashu area was first popular in Sichuan area (including Chongqing now). It looks like the original method. In fact, it selects fresh and fierce live fish with exquisite workmanship. It also gives full play to the functions of chilli to resist cold, invigorate Qi and nourish blood. The meat cooked will not become tough at all. The taste is smooth and tender. It is oil but not greasy. It not only removes fishy smell, but also keeps fish fresh and tender. The hot pepper is bright and eye-catching. It's hot but not dry. It's numb but not bitter.
Cooking ingredients
Cooking Steps
Step1:Preparatio
Step2:…
Step3:…
Step4:…
Step5:…
Step6:Sliced fish, sliced fish, from the tail to the bottom, the bones of the fish are left to make sou
Step7:Put egg white, salt, cooking wine, starch and marinate for 1 hou
Step8:Cooking vegetables in fish bone sou
Step9:Cook shrimp, fish balls, fish fillets, put the cooked ingredients on the bottom of the plate, put the fillets on the top of the plate, and finally turn white, and then fish out
Step10:Put the oil in the pot and boil the seasoning bag to the fish slices, put the chili on them and forget to take photo
Step11:Put the oil in the pot, boil it, put the hemp pepper into it, taste it, then fish out the pepper and pour it on the red pepper
Step12:Salt the fish soup and put MSG on the edge of the plate
Step13:Put cilantr
Step14:Success
Cooking tips:Before salting, fish slices should be rubbed with salt and washed with water until they are clean. The purpose is to make fish slices not fragile and delicious.
