Chinese Food
Sichuan cuisine boiled fish
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Sichuan cuisine - boiled fish. Sichuan fresh green pepper is fragrant and spicy. The whole pot of boiled fish is delicious. The fish slices are tender, spicy and fragrant. The cooking method is just right. The fish slices can not be rotten. The pot of boiled fish is delicious. The family has clean food.
Cooking ingredients
Cooking Steps
Step1:Bass open back. Remove intestines. Bone and mea
Step2:Fish fille
Step3:Marinate - add 1g salt, 1g pepper, 2G chicken powder, 15g cooking wine, and 25g egg white
Step4:Marinate - 10 g pepper oil. Marinate the sweet potato starch for 30 minutes
Step5:Fish head, fish bone and fish belly are the same seasoning as fish fillet. Marinate for 30 minutes
Step6:Stir fry ginger and garlic in oi
Step7:Stir fry the dried peppers for later use. Add some spicy dried red peppers
Step8:Put oil in the pot, stir fry garlic and soybeans. It's ok if you don't like to stir fry soybeans. I still like stir fry. Fragrant. Delicious.
Step9:The fried bean sprouts are put in a big bowl
Step10:Stir fry ginger and garlic in oil. Put Pixian bean past
Step11:Stir fry Pixian bean paste with small heat to produce red oil, water or soup
Step12:Put 2 grams of sugar, 1 gram of pepper, 15 grams of cooking wine, 20 grams of chili oil, and boil the fish head, fish bone and fish bell
Step13:Take the fish skull and put it on the cooked soybean sprouts
Step14:Put 15 grams of delicious soy sauce in the soup left in the pot
Step15:Cook the fillet for about 1 minute
Step16:Pour the fish and soup into the big soup bowl
Step17:Fish head is tender and smoot
Step18:Add the stir fried dried red pepper. Sprinkle with scallio
Step19:Add Sichuan fresh green pepper
Step20:Pour the boiling oil on the green pepper and red pepper. The clattering sound is very good.
Step21:Finished produc
Step22:It's just right that the fish won't spoil or break
Step23:The fish slices are tender and smooth, spicy, salty and sweet.
Step24:Finished produc
Cooking tips:1. The fillets are too thin, fragile and thick, and the taste is not good. 2. The egg white and water starch used for marinating fillets are tender, but the time for cooking fillets also determines the tenderness of the fillets. After a long time, the fillets will be aged and easy to be broken and rotted. It is very important to think of the fillets as tender and hot monkeys. There are skills in making delicious dishes.
