Authentic Chongqing style boiled fish recipe-Chinese Food-best chinese food recipes-cooking food

Authentic Chongqing style boiled fish

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The traditional boiled fish with Sichuan cuisine originated from Zhang family in Chongqing at the end of Ming Dynasty and the beginning of Qing Dynasty. The first day, the bride (daughter-in-law) was asked to cook by herself. The daughter-in-law was spoiled by her childhood. She didn't know how to cook. She had no choice but to cook the fish fillet. She poured the local pepper, pepper, spice and cooking oil into the basin. After serving it, the pot was boiling. The house was full of fragrance. It was easy to blurt out: boiling fish fragrance It became a famous local dish. It was all the rage. The newly married girls in the area followed suit. In fact, boiled fish originated in Chongqing. Its English name is fish files in hotchilioil, also known as river fish. It's the flavor of Yubei, Chongqing. 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. Bright cultivation of hot pepper

Cooking ingredients

white catfish:3 Jin

side dishes - bean sprouts, oatmeal and noodles:moderate amount

Pixian Douban, Douchi, prickly ash, dried pepper:moderate amount

coriander and shallot:see your taste preparation

spiced salt pepper starch egg white cooking wine:moderate amount

Cooking Steps

Step1:The white catfish bought in the market (my aunt said it's more suitable for poached fish, the meat is tender and the grass carp meat is older) told my aunt to separate the fish slices according to the slices needed for poached fish and put them in a separate basin and wash them with wate

Step2:Add a little cooking wine (deodorization), salt, pepper, starch, half of egg white (more tender and smooth) and marinate it by han

Step3:Prepare shallot, scallion, coriander and ginger (it's suitable for your taste. I have a strong taste, especially like coriander, scallion and so on, so I have prepared a lot

Step4:Fish must be cooked in lard and slightly spicy (just smoke

Step5:Add the Douban sauce Douchi (if Dad's pharyngitis is not too spicy, he put less chili and more Douchi) and stir fry the five spice powder to make it fragran

Step6:Fry the fish head with ginger slices and fish bones for a while (maybe the fish can see the white meat and then add water

Step7:Douchi is a little too much, so it looks mushy

Step8:Boil the water and add the coriander stem and scallion (it will taste better after boiling for a while) and salt to tast

Step9:Cook bean sprouts and oatmeal in another pot (like it Mei The fish balls are a little bit cooked) the water is a little bit left, and you put it in to cook the hodgepodg